Eggless Banana French Toast
French toast is one of those weekend-morning classics that usually feels off-limits without eggs, but ripe bananas and cornstarch team up here to create a batter that's surprisingly rich, custardy, and satisfying. Blending the bananas with milk, cinnamon, vanilla, and a touch of maple syrup produces a smooth, fragrant mixture that clings beautifully to thick-cut bread — no eggs required, and no compromise on flavor. The cornstarch is the quiet hero, thickening the batter just enough so each slice soaks up plenty of flavor while still holding together in the pan. Cooking low and slow in butter gives you that deep golden crust with a soft, pillowy interior that makes French toast worth getting out of bed for. It serves four, so it's just right for a family breakfast or a lazy brunch with friends. Finish with a drizzle of maple syrup, a dusting of powdered sugar, or a few fresh banana slices on top, and you've got a plate that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 ripe bananas, broken into chunks
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp maple syrup
- ¼ tsp salt
- 8 slices thick-cut bread (about ¾-inch thick)
- 2 tbsp unsalted butter, divided
For serving
- maple syrup, for serving
- powdered sugar, for serving (optional)
- fresh banana slices, for serving (optional)
Instructions
- 1
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.
- 2
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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