Ripe bananas blend right into the batter here, giving this French toast natural sweetness and a silky texture before it even hits the pan. A touch of cornstarch and vanilla thicken things up so each slice of thick-cut bread soaks up plenty of custardy flavor without turning mushy, and a warm hit of cinnamon rounds it all out. Once it's griddled to a deep golden brown, you get crisp edges and a tender, custardy center in every bite. Finished with a drizzle of maple syrup and fresh banana slices, it turns into a bright, wholesome breakfast built on simple, real ingredients like whole grains and fruit. It's an easy weekend dish to add to a Mediterranean-style rotation, especially when you want something that feels indulgent but still leans on wholesome staples.
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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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