Best 5 Banana Stuffed French Toast With Streusel Topping Recipes

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Indulge in the delectable symphony of flavors that is banana-stuffed French toast with streusel topping, a culinary masterpiece that elevates the classic French toast to new heights. This delightful dish starts with thick slices of bread, lovingly hollowed out to create a cozy pocket for a sweet and creamy banana filling, kissed with a hint of cinnamon and nutmeg. The stuffed bread slices are then dipped in a rich custard mixture, ensuring a golden-brown crust when cooked. To elevate this dish to true grandeur, a delightful streusel topping, made from a medley of oats, flour, butter, brown sugar, and a touch of cinnamon, crowns each slice, creating a symphony of textures and flavors. Accompanied by a drizzle of sweet maple syrup, this banana-stuffed French toast is a true feast for the senses, offering a perfect balance of sweet, savory, and crunchy elements.

**Additional Featured Recipes:**

- **Classic French Toast**: For those who prefer a traditional take on this beloved breakfast dish, this recipe provides a step-by-step guide to creating perfect French toast, with tips for achieving a fluffy interior and a crispy golden exterior.

- **Savory French Toast**: For a savory twist, this recipe transforms French toast into a hearty and flavorful main course, featuring fillings like sautéed mushrooms, melted cheese, and crisp bacon, all wrapped in a golden-brown toast blanket.

- **French Toast Casserole**: Perfect for feeding a crowd or meal prepping for the week, this recipe showcases a casserole-style French toast that is loaded with bread cubes, eggs, milk, and your favorite spices, topped with a crunchy streusel or fruit topping.

- **French Toast Sticks**: Turn French toast into a fun and easy-to-eat finger food with these French toast sticks, made by cutting bread into strips, dipping them in a custard mixture, and frying them until golden brown. Serve with a variety of dipping sauces for a delightful treat.

- **Overnight French Toast**: Save time in the morning with this overnight French toast recipe, where the bread is soaked in a custard mixture overnight and cooked in the morning for a hassle-free and delicious breakfast.

Here are our top 5 tried and tested recipes!

PASSIONATE FRENCH TOAST WITH BANANA TOPPING



Passionate French Toast with Banana Topping image

Provided by Food Network

Categories     dessert

Time 10m

Yield 1 serving

Number Of Ingredients 8

1 teaspoon cinnamon
3 teaspoons sugar
1 banana, sliced thin (also good with apples, pears, or peaches)
2 pats butter
2 teaspoons lemon or orange juice
1 or 2 slices French toast
Maple syrup,(optional), heated in microwave
Additional cinnamon and sugar mixture, if desired

Steps:

  • In a bowl combine cinnamon and sugar. Add sliced fruit, butter and juice. Microwave until butter melts and mixture is hot. Stir until fruit slices are covered with the sauce. Pour fruit mixture over French toast. Add maple syrup or sprinkle with more cinnamon sugar on top, if you like.

BANANA STUFFED FRENCH TOAST



Banana Stuffed French Toast image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h5m

Yield 3 to 4 servings

Number Of Ingredients 14

4 tablespoons butter
1/4 cup light brown sugar
Pinch ground cinnamon
3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
4 ounces cream cheese, room temperature
1 large unsliced loaf French bread, bread cut into 8 slices
4 large eggs
1/2 cup heavy cream
1 1/2 cups whole milk
2 teaspoons ground cinnamon
1 teaspoon rum extract
Nonstick cooking spray
Confectioners' sugar, for garnish
Maple syrup, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
  • Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
  • In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
  • Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
  • Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING



Banana-Stuffed French Toast with Streusel Topping image

Categories     Egg     Fruit     Nut     Brunch     Bake     Kid-Friendly     Mother's Day     Father's Day     Banana     Almond     Bon Appétit     New York     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 14

2 tablespoons plus 1/4 cup ( 1/2 stick) unsalted butter
2 tablespoons plus 1/2 cup sugar
2 tablespoons water
2 large ripe bananas, peeled, cut into 1/2-inch-thick rounds
1 1-pound unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick)
2 cups milk (do not use low-fat or nonfat)
6 large eggs
2 1/2 teaspoons ground cinnamon
1/4 teaspoon vanilla extract
1 1/2 cups thinly sliced almonds, toasted
1/4 cup (packed) golden brown sugar
1/4 cup quick-cooking oats
2 tablespoons all purpose flour
Maple syrup

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
  • Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.
  • Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
  • Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING



Banana-Stuffed French Toast With Streusel Topping image

I'm a real fan of French toast, and I love making it in every possibly delicious way. I just came accross this recipe one day and decided to play with it a little to add a personal touch. I added rum and vanilla on the banana stuffing and it was wonderful. I'm posting the original recipe though. This is from Bonappetit December 1996 issue.

Provided by Pinaygourmet 345142

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

6 tablespoons unsalted butter, divided use
2 tablespoons sugar
1/2 cup sugar
2 tablespoons water
2 large ripe bananas, peeled, cut into 1/2-inch-thick rounds
1 lb unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick)
2 cups milk (do not use low-fat or nonfat)
6 large eggs
2 1/2 teaspoons ground cinnamon
1/4 teaspoon vanilla extract
1 1/2 cups thinly sliced almonds, toasted
1/4 cup packed golden brown sugar
1/4 cup quick-cooking oats
2 tablespoons all-purpose flour
maple syrup

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.
  • Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes.
  • Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.).
  • Preheat oven to 350°F
  • Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact.
  • Divide banana mixture equally among pockets in bread.
  • Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish.
  • Place bread in egg mixture; let soak 10 minutes, turning occasionally.
  • Place almonds in shallow bowl.
  • Carefully remove bread from egg mixture and coat both sides with almonds.
  • Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.
  • Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
  • Bake French toast until topping is golden brown and filling is hot, about 25-30 minutes. Transfer toast to plates. Serve hot with maple syrup.

Nutrition Facts : Calories 816.2, Fat 42.6, SaturatedFat 13.4, Cholesterol 292, Sodium 603.7, Carbohydrate 89, Fiber 7.9, Sugar 35.7, Protein 25.2

BANANA STUFFED FRENCH TOAST WITH STREUSEL TOPPING



Banana Stuffed French Toast With Streusel Topping image

This breakfast treat begins with rich egg bread, adds ripe bananas and toasted almonds, and finishes with cinnamon streusel. Use pure maple syrup to top of thsi hearty morning meal.

Provided by MarieRynr

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
2 tablespoons sugar, plus
1/2 cup sugar
2 tablespoons water
2 large ripe bananas, peeled and cut into 1/2 inch rounds
6 slices challah (1 1/2 inch thick) or 6 slices egg bread (1 1/2 inch thick)
2 cups milk
6 large eggs, at room temperature
1/2 teaspoon cinnamon
4 tablespoons pure vanilla extract
2 cups thinly sliced almonds
1/4 cup packed light brown sugar
1/4 cup quick-cooking oats
2 tablespoons flour
2 teaspoons cinnamon
4 tablespoons unsalted butter, at room temperature
maple syrup, for serving

Steps:

  • In a large heavy skillet, melt the butter over medium heat. Add the 2 Tbsp sugar and water and stir until the sugar dissolves. Continue, stirring until the mixture is foamy, about 2 minutes.
  • Add the bananas; cook until the bananas are tender, stirring occasionally, about 5 minutes.
  • Transfer to a small bowl and let cool. The bananas can be prepared up to 4 hours ahead.
  • Cover and refrigerate for up to 4 hours.
  • Preheat oven to 350°F Using a sharp knife, cut a 2-inch long slit in one side of each bread slice, cutting 3/4th of the way through the bread to make a pocket. divide the banana mixture equally among the pockets in the bread.
  • In a large bowl, combine the milk, eggs, cinnamon, vanilla and the 1/2 cup sugar. Whisk until blended.
  • Pour into a large glass baking dish. Place the bread slices in the egg mixture and soak for 10 minutes, turning several times.
  • Put the almonds in a shallow bowl. Using a slotted metal spatula, transfer a slice of the bread to the bowl of almonds and coat both sides with the almonds.
  • Place the bread on a large insulated baking sheet or two stacked baking sheets.
  • To make the streusel in a small bowl, mix the brown sugar, oats, flour and cinnamon together. Add the butter and rub it in with your fingertips until moist clumps form.
  • Sprinkle the topping over the bread.
  • Bake until the topping is golden brown and the filling is hot, about 25 minutes.
  • If you would like to feeze the french toast, let cool, wrap in aluminum foil and freeze. To reheat, place the foil packages on a baking sheet in a preheated 350°F oven and bake for 15 to 20 minutes. Transfer the toast to warm plates and serve hot, with Maple syrup.

Nutrition Facts : Calories 820.7, Fat 46.6, SaturatedFat 13.3, Cholesterol 273.8, Sodium 469.5, Carbohydrate 78.4, Fiber 8.4, Sugar 39.7, Protein 24.4

Tips:

  • Use ripe bananas for the filling, as they will be sweeter and have a better flavor.
  • If you don't have a griddle, you can cook the French toast in a large skillet over medium heat.
  • Be careful not to overcook the French toast, as it can become dry and tough.
  • Serve the French toast immediately with your favorite toppings, such as butter, syrup, or fruit.
  • For a special occasion, you can also sprinkle the French toast with powdered sugar or cinnamon sugar before serving.

Conclusion:

Banana-stuffed French toast with streusel topping is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a special occasion or a lazy weekend morning. The combination of sweet bananas, creamy custard, and crunchy streusel topping is sure to please everyone at the table. So next time you are looking for a new and exciting breakfast recipe, give this banana-stuffed French toast a try. You won't be disappointed!

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