Banana cream French toast is out of this world

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By Jim Bailey

This recipe is out of this world. Making your own creme fraiche is simple and transforms this ordinary breakfast dish into a recipe to serve anytime. Believe it or not, it will take longer to cook this perfect French toast than it will to prepare it.

Banana creme French toast

Banana creme French toast

1/2 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract or 2 teaspoons imitation vanilla
1 1/4 cups plus 1 tablespoon cup skim milk, divided
1/2 teaspoon cinnamon
3 (4-inch) thick slices French bread
3 bananas, mashed
1 tablespoon maple syrup
Nonstick cooking spray

In a small saucepan, make creme fraiche by adding sugar, eggs, vanilla, 1 1/4 cups milk and cinnamon. Whisk well and bring to scalding over medium heat, whisking frequently. Reduce heat to low and whisk constantly for 4 to 5 minutes, or until thickened. Remove from heat, transfer to a shallow bowl and refrigerate for 15 minutes, uncovered.

Meanwhile, preheat the oven to 375 degrees F. Spray a pie tin with nonstick cooking spray and set aside. With a pointed steak knife, make a deep slit in each, forming a pocket, but don’t cut all the way to the other side. Stir maple syrup into the mashed bananas. Spoon equal amounts into each bread pocket.

Remove creme fraiche from refrigerator and whisk in remainder of milk until smooth. Dip filled bread slices into creme fraiche, turning over a few times to thickly coat each. Place in prepared pie tin and bake in the hottest part of the oven for 25 to 30 minutes, or until the top begins to brown.

This step can be quickened by baking for 15 minutes then transferred to the broiler for about 3 minutes to brown on top. Remove and serve as is or with maple syrup drizzled on top.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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