Ripe mashed banana brings natural sweetness and body to this custard base, whisked together with cornstarch, vanilla, and warm cinnamon until it's thick enough to coat the back of a spoon. That thicker soak means each slice of thick-cut bread really absorbs the flavor without turning mushy, so you get a custardy center and a deep golden-brown crust once it hits the skillet. The result is a French toast that's rich and satisfying without feeling heavy, finished with real maple syrup and a scatter of fresh berries if you're feeling fancy. It's an easy weekend breakfast that comes together in one bowl and one pan, making cleanup as simple as the cooking. This version fits neatly into a lactose free morning spread, and it's special enough for guests but easy enough for a random Tuesday.
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Lactaid 2% Reduced Fat Lactose Free Milk
Lactaid Lactose Free Whole Milk Half Gallon
Lactaid 1% Lowfat Milk, Lactose Free
Lactaid Lactose Free Whole Milk 96 fl oz
Lactaid 2% Reduced Fat Milk 100% Lactose Free
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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