This dish starts with a mashed banana whisked into milk, cornstarch, vanilla, and cinnamon until it forms a smooth, spoon-coating custard — a soak that's rich, fragrant, and thickens up beautifully once it rests. Thick-cut slices get fully submerged and pressed so they soak up every bit of that banana-cinnamon custard before hitting a hot buttered skillet. A few minutes per side is all it takes for a deep golden crust to form, with a custardy, tender center underneath. Finished with warm maple syrup, fresh berries, and a dusting of powdered sugar, it's the kind of breakfast that feels like a weekend treat. This one is a great fit for a gluten free morning spread, especially when you want something cozy and a little indulgent without much fuss.
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In a large shallow bowl or baking dish, mash the banana thoroughly with a fork until no large lumps remain, then whisk in the milk, cornstarch, vanilla extract, ground cinnamon, maple syrup, and salt until the mixture is smooth and the cornstarch is fully dissolved.
Let the custard mixture rest for 5 minutes so the cornstarch fully hydrates and the batter thickens slightly — it should coat the back of a spoon.
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