French toast and banana bread have one thing in common: redemption. Both are results of making the most of bread and bananas past their prime. This recipe doubles down on that spirit, transforming banana bread—already a second act—into something golden, custardy, and deeply satisfying.
Thick slices are dipped in an eggy custard spiked with cinnamon and just a pinch of salt (no sugar added since the banana bread is already sweet). Unlike day-old white bread, banana bread doesn’t need a long soak—just a minute or two will do. Any more and it’ll go from tender to mushy fast.
Perfect for breakfast, brunch, or a sneaky midnight snack that proves some things really do get better the second time around.
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