Banoffee French Toast

There are normal breakfasts. And then there are mornings where you decide to live a little. Banoffee French Toast falls firmly into the second category. Thick slices of golden french toast soaked in a rich custard, topped with warm caramelised bananas and finished with a generous drizzle of toffee sauce that melts into every corner.

What makes this banoffee french toast recipe special is the balance. The bread is soaked just enough to stay fluffy inside without turning soggy, the bananas are caramelised for real depth instead of sliced on top, and the sweetness is rich but not overwhelming.

What Makes This Recipe So Good

• Custard Soak That Actually Works: The bread is dipped just long enough to absorb flavour without going soggy, giving you a soft centre and lightly crisp edges every time.
• Real Caramelised Bananas: Instead of just sliced bananas on top, we cook them briefly in butter and sugar so they become glossy, warm and lightly sticky.
• Balanced Sweetness: The toffee sauce is rich but not overwhelming, especially when paired with cream or a spoon of yoghurt for contrast.
• Dessert Energy, Breakfast Effort: This banoffee toast delivers full banoffee flavour with simple pantry ingredients and minimal prep. If you enjoy breakfast recipes that lean into dessert territory, these rich chocolate brownie pancake stacks are another indulgent option worth trying.

What You'll Need For This Banoffee French Toast

Every ingredient has a job to do, whether it is building that fluffy custard base or creating the glossy caramel sauce that makes this banoffee french toast recipe completely irresistible.

• Thick-Cut Bread: Go for sourdough, brioche or any sturdy slice that can hold up to the custard. The right bread gives you that fluffy interior with lightly crisp edges that define good french toast.
• Egg: The foundation of the custard. It binds everything together and creates that rich, tender texture once cooked.
• Ripe Banana: Sweet, soft and essential for true banoffee toast flavour. When warmed, it becomes even more fragrant and naturally caramel-like.
• Brown Sugar: The secret to a proper caramel sauce. It melts into the butter to create that deep, glossy drizzle that transforms simple french toast into full-on Banoffee French Toast indulgence.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Want To Switch It Up A Little?

Here are a few easy add ins and substitutions that work beautifully with this banoffee french toast recipe.

• Swap The Bread: Brioche will give you a softer, richer result, while wholegrain adds texture and a slightly nutty flavour. Even thick sandwich bread works if that is what you have on hand.
• Use Dulce De Leche Instead Of Homemade Caramel: Short on time? A spoonful of store bought dulce de leche gives you instant banoffee toast vibes without making the sauce from scratch.
• Add Dark Chocolate: A sprinkle of dark chocolate chips or shavings adds contrast and makes your Banoffee French Toast feel even more like dessert.
• Try Greek Yoghurt Instead Of Cream Cheese: If you want a lighter tangy element, swirl a little Greek yoghurt into the filling instead of cream cheese.
• Make It Dairy Free: Use plant based butter and your favourite non dairy milk to keep the texture and flavour without traditional dairy.

On the stove

1. Whisk Custard: In a bowl, whisk together the egg, milk, sweetener or sugar, and vanilla until combined to create the rich base for your Banoffee French Toast.

1. Mix The Cream Cheese Filling: Stir the cream cheese with the extra sweetener in a separate bowl until smooth and spreadable, creating a lightly sweet and creamy layer.

1. Assemble: Spread cream cheese mixture over bread, layer banana on one piece, then top with the second slice and press to seal.

1. Soak The Sandwich: Dip the assembled sandwich into the egg mixture, turning carefully to coat both sides without oversoaking.

1. Heat The Pan: Warm a non stick pan over low to medium heat and lightly coat with cooking oil spray to prevent sticking.

1. Cook: Fry sandwich for 3 to 5 minutes per side until golden brown and cooked, covering with a lid on low if needed.

1. Make The Caramel Base: Melt the butter in a small saucepan, add the brown sugar, and stir until fully combined and bubbling.

1. Drizzle: Slowly add milk, let sauce simmer until thickened, adjust with water if needed, whisk smooth, and drizzle over the toast.

Pairing this with something savoury keeps everything balanced and stops the sweetness from taking over the plate. A slice of Cornbread adds a buttery, slightly savoury contrast that works well with caramel and banana.

Kitchen tip

• Use bread that is slightly stale if you can. It absorbs the custard more evenly and helps your Banoffee French Toast stay fluffy inside instead of turning soggy.
• Keep the heat on low to medium. Cooking too hot will brown the outside before the centre is warmed through, especially since this banoffee french toast recipe has a filled middle.
• Press the edges gently but firmly when sealing the sandwich. This helps keep the banana and cream cheese tucked inside while frying.
• Let the caramel sauce simmer just until it thickens slightly. It will continue to thicken as it cools, so do not overcook it or it may become too sticky.
• Drizzle the caramel right before serving. Banoffee toast tastes best when the sauce is warm and glossy, soaking slightly into the golden french toast.

Recipe FAQ's

Choose bananas that are ripe and sweet but not overly soft. mushy bananas can release too much moisture and affect the texture of your french toast.

Any milk works, including almond, oat or regular dairy milk. The key is keeping the egg to milk ratio balanced so your french toast stays rich but not watery.

Yes, skip the sandwich step and cook each slice on its own. Top with banana and caramel after cooking for a more classic open style banoffee toast presentation.

What you need

• 1 large egg
• 2 tablespoons unsweetened almond milk
• ½ tablespoon natural sweetener/sugar of choice
• 1 teaspoon vanilla extract
• 2 tablespoons low fat cream cheese
• ½ tablespoon (extra) natural sweetener/sugar of choice
• 1 ripe sliced banana (enough to cover one toast)
• 2 pieces bread of choice we use sourdough because we love it, but you can use anything your heart desires
• Caramel chips optional: for more caramel flavours
• 3 tablespoons light butter
• 4 tablespoons brown sugar
• 2 tablespoons milk
• 4 tablespoons water (or more if needed)

Method

1. Whisk the egg, milk, sweetener/sugar and vanilla together in a shallow bowl until combined.
2. In a separate bowl, combine cream cheese and the (extra) sweetener/sugar. Spread both pieces of bread with the cream cheese mixture, and add the sliced bananas to one slice of bread. Top with the second piece of bread and gently press the edges down to 'seal.'
3. Dip the sandwich into the egg mix, and turn to coat.
4. Heat a non-stick pan with cooking oil spray over low-medium heat.
5. Fry sandwich for about 3 – 5 minutes on both sides or until golden brown and cooked through (you can cover with a lid to speed up cooking time as long as it's on LOW heat).
6. Melt the butter in a small saucepan. When bubbling hot, add the sugar and mix well to combine. Bring to a gentle rolling simmer and slowly add the milk. Stir and allow to simmer for about 3 -4 minutes, or until the sauce begins to thicken. Add water if needed, whisk well and drizzle over the french toast.