This cozy skillet breakfast starts with a banana-sweetened custard, whisked together with milk, a touch of cornstarch for structure, vanilla, cinnamon, and a drizzle of maple syrup until smooth and silky. Thick-cut bread slices soak up that spiced batter until they're custardy all the way through, then cook in a hot skillet until each side turns deep golden and slightly crisp at the edges. The banana adds natural sweetness and body to the custard, so you get rich flavor without leaning on anything heavy or overly processed. Pile the finished slices high with fresh berries and a generous pour of maple syrup for a bright, satisfying morning plate. It's an easy weekend recipe that fits naturally into a Mediterranean-style way of eating, built around simple, wholesome pantry staples. Serve it warm, straight from the skillet, for the best texture and flavor.
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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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