Bananas Foster Baked French Toast

12 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Refrigerate 8 hours
Total Time 8 hours 45 minutes

Bananas Foster Baked French Toast is a decadent, buttery make-ahead breakfast with bananas, whipped cream, brown sugar, cinnamon, and vanilla. 

This French Toast Bake is perfect for a holiday breakfast or Sunday brunch. For more sweet Breakfast Recipes to feed a crowd try our Easy French Toast Bake and Sheet Pan Pancakes.

Bananas Foster French Toast Bake cross section in baking pan


Bananas Foster is a classic dessert originating from New Orleans made with bananas and vanilla ice cream in a rich sauce. The bananas are cooked in the sauce, which is made with butter, brown sugar, and cinnamon. Once cooked the bananas are served with ice cream often with a whipped cream and pecan topping. This easy breakfast bake takes all those rich, sweet flavors, and bakes them with soft French toast.

French Toast is a wonderfully versatile breakfast. You can serve the toasted bread with any number of sweet toppings like cinnamon, maple syrup, powdered sugar, fresh berries, or banana. Making the French toast into a breakfast bake opens up still more possibilities because there are any number of delicious fruits and ingredients you can bake with the French toast. For more French toast bakes try our Blueberry Cream Cheese French Toast Bake and Pumpkin French Toast Bake

Bananas Foster French Toast Bake topping before bread


Although this Banana French Toast Bake takes a while to make, most of that time is just a matter of leaving it to sit in the fridge. This is the perfect recipe to prepare the night before and leave it until the morning. While it sits in the fridge the breading is absorbing the flavors around it, and everything combines into one delicious bake instead of separate layers. Here are some easy step-by-step tips to make sure your French Toast Bake comes out perfect:

  1. Start by melting the butter in the microwave. Make sure to use a microwave-safe bowl. It should only take about 30 seconds. 
  2. Stir the brown sugar, whipped cream, cinnamon, allspice, and pecans into the butter. The pecans are optional, but they’ll add a nice crunch to your breakfast. 
  3. Slice 3 bananas and toss them in the butter mixture. Toss gently, so the bananas don’t fall apart. Be sure to keep tossing until all the banana slices are coated. 
  4. Grease a 13×9-in. baking dish, and pour the banana mixture over the bottom. Make sure to grease the pan so the bananas and sugar don’t stick. 
  5. Arrange your slices of bread in one layer over the top. Cut the bread as needed to properly fit the dish. 
  6. Put the milk, eggs, sugar, and vanilla in a blend. Turn the blender on until mixed together. This won’t take long, and you don’t want to overmix. 
  7. Pour this mixture over the dish, cover and refrigerate overnight. 
  8. In the morning, all you’ll have to do is preheat the oven and bake for 35-40 minutes. To test if it’s done put a knife in the center of the bread and see if it comes out clean. Let it cool for 5-10 minutes before serving. 


The rich, decadent flavors in this French Toast Bake make it perfect for special occasions like holidays. It has the familiar texture of a French toast, but with new ingredients and toppings to make an exciting change. It’s also a great choice for a holiday breakfast because it’s easy to serve to a big group. The whole breakfast is baked in one dish, and everyone can serve themselves up. Plus, because you make it ahead, you don’t have to wake up super early to prep the breakfast. 

Bananas Foster French Toast Bake after baking


  • Bread: If you don’t have egg bread there are plenty of other bread options you can use in your French Toast Bake. Try using sourdough, French bread, brioche, white bread, or whole wheat bread. 
  • Mixed Fruit: Because this dish is based around Bananas Foster, we only used banana in the recipe. However, if you’d like to add some more flavors add in some more fruits. Put in sliced strawberries, blueberries, raspberries, or try replacing the banana with sliced apple. 
  • More add-ins: There are plenty of other delicious add-ins and toppings you can put in this recipe besides fruit. Try putting in other nuts like chopped walnuts OR almonds. You can also mix some raisins in with the butter. Another option is adding toppings like cream cheese, chocolate chips, or even crispy bacon. 



  • Serve: To keep it from drying out, you shouldn’t leave your French Toast Bake out for more than 2 hours. 
  • Store: After it’s cooled, you can store Baked French Toast in the fridge for up to a week. Cover the dish or put it in an airtight container.
  • Freeze: You can freeze this breakfast for up to 3 months. Let it defrost in the fridge, then reheat it in the oven. 

Bananas Foster French Toast Bake on plate with baking dish in the background

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Bananas Foster Baked French Toast

Bananas Foster Baked French Toast is a decadent, buttery make-ahead breakfast with bananas, whipped cream, brown sugar, cinnamon, and vanilla. 
Yield 12 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 8 hours 45 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1/2 cup butter , cubed
  • 2/3 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 cup chopped pecans , optional
  • 3 large bananas . sliced
  • 12 slices egg bread or challah , about ¾ pound
  • 1-1/2 cups 2% milk
  • 3 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract


  • Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, heavy whipping cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.
  • Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
  • Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
  • Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.


Calories: 375kcal | Carbohydrates: 47g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 299mg | Potassium: 247mg | Fiber: 2g | Sugar: 19g | Vitamin A: 593IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg

Bananas Foster Baked French Toast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Sabrina – do you flip the entire finished product onto a platter? Otherwise how does the banana topping end up on top of each serving?

  2. Um… where have a been… how have I not heard of Banana Foster Baked French Toast until now?!? Seriously, soo delicious. Totally a different breakfast idea recipe and I love how it combines my love for banana foster and french toast.

      1. Sabrina – one question:
        in your completed baked casserole photo the bread is on top, but on the plate, it’s clearly flipped so that the topping is on top.
        Do you flip the whole pan onto a platter or just each spoonful?

        1. Just each spoonful – the delicious banana liquid tends to condense to the bottom during baking, so you’ll want to flip it over when serving.

  3. I decided to make something special this weekend so I tried this recipe and it was fantastic! Incredibly delicious and super easy to make. Thanks!

  4. Your recipes are the best! One place it says whipped cream & then later it just says cream. Do you whip the cream?
    Take care & stay well,

    1. You should use heavy whipping cream for this recipe. I’ve adjusted the wording so it’s not confusing. Thanks for letting me know. Enjoy!