Recipe courtesy of Don Pintabona

Banana French Toast with Banana Compote and Maple Butter

  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
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1 loaf brioche

2 large bananas

For the batter:

6 whole eggs

2 cups heavy cream

3 bananas

2 tablespoons cinnamon

1 tablespoon nutmeg

1/2 cup sugar

1 vanilla bean

For the banana compote:

4 large bananas, chopped

1 cup apple cider

1/2 cup orange juice

1/3 cup sugar

2 tablespoons currants

1 orange zested

1/4 teaspoon grated nutmeg

Salt to taste

1 tablespoon of cornstarch

For the maple butter:

8 ounces soft butter

5 ounces maple syrup


  1. For the batter: combine eggs, cream, and bananas in a blender and mix until smooth. Add remaining ingredients and mix well. Remove to shallow dish for dipping the sliced brioche.
  2. Make hole in center of brioche with a long, narrow object, and stuff with banana.
  3. For the banana compote: add all ingredients except cornstarch to a saucepan, bring to a boil and reduce heat to medium low, and simmer until banana is barely tender, about 2 minutes. Remove from heat and stir in cornstarch mixture, return to heat and let simmer until thick and clear, about 1 more minute. Transfer to a bowl and keep warm.
  4. For the maple butter: combine together in a food processor until smooth. 
  5. To assemble the dish, slice the banana stuffed brioche loaf into 1 1/2 inch slices, dip into batter, and in a medium saute pan over medium heat cook the slices in butter until golden brown on both sides. Serve slices with the banana compote and maple butter.

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