Ripe bananas blend right into the batter here, giving this French toast its natural sweetness and gorgeous golden color without needing much added sugar. A touch of cornstarch thickens everything into a rich, custardy dip that clings to thick-cut bread and soaks in fully, so every slice fries up with a crisp, caramelized exterior and a soft, pillowy center. Warm cinnamon and vanilla round out the flavor, making this feel like a genuine weekend treat rather than a compromise. It's an easy stovetop breakfast that comes together in one skillet, and it's a great pick for a lactose free morning table. Finish it with a drizzle of maple syrup and a few fresh banana slices, and you've got a brunch centerpiece that everyone at the table will want seconds of.
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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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