Ripe bananas blend right into the batter here, giving this French toast a naturally sweet, custardy base without needing much added sugar. Cornstarch is the secret to that smooth, spoon-coating texture, helping the batter cling to every slice and soak in fully before it hits the skillet. A hit of cinnamon and vanilla makes the whole kitchen smell incredible while each piece turns deep golden brown and crisp at the edges, with a soft, custard-like center. Thick-cut bread is key for soaking up all that banana-cinnamon goodness without falling apart, so look for sturdy slices that can take a good long dip. Finished with warm maple syrup and a few fresh banana slices on top, this is the kind of lazy-morning breakfast that feels indulgent but comes together in one skillet. It's a great pick for a gluten free breakfast spread, whether you're feeding a crowd or just treating yourself to a slow weekend morning.
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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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