Ripe bananas blend right into the custardy soak here, whisked with milk, cornstarch, vanilla, and cinnamon until glossy and thick enough to coat the back of a spoon. That thickened batter is the trick — it clings to each slice of thick-cut bread instead of sliding off, so every piece soaks up real banana flavor before hitting the skillet. A slow sizzle in the pan gives you a deep golden crust with a custardy, tender center, no soggy middles here. Finish with a drizzle of maple syrup, a dusting of powdered sugar, or fresh banana slices for extra sweetness. It's a comforting, made-from-scratch breakfast that fits neatly into a low sodium morning routine without skipping out on flavor.
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Blend the banana chunks, milk, cornstarch, vanilla extract, ground cinnamon, maple syrup, and salt in a blender (or whisk vigorously in a medium bowl) until completely smooth and no lumps remain. Pour into a shallow dish wide enough to fit a bread slice.
Let the batter rest for 5 minutes so the cornstarch fully hydrates and the mixture thickens slightly — it should coat the back of a spoon.
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