Don’t like ripe bananas? Me neither! But you can use them in one of the tastiest breakfasts ever: Banana Coconut Overnight French Toast. This recipe is not only ridiculously easy but also really delicious!
What to do with overripe bananas
In my family we eat bananas when they are almost green. Once starting to become ripe, nobody wants them. I hate throwing away food so I decided to use two very old bananas in a new delicious recipe. I was very impressed by this Bananas Foster Baked French Toast recipe. I liked it a lot but decided to change it a bit according to my taste.
The beauty of baked french toast
You probably know that the original french toast is fried. I still remember the one that my grandma was making me for breakfast: slices of bread soaked in eggs and milk and fried in butter. Very honestly, this wasn’t my favourite breakfast as I don’t go crazy about fried food. Once in a while though I like to eat it, as it reminds me of my childhood.
If you haven’t tried yet baked french toast, you don’t know what you are missing! Seriously, it is a complete game changer taste-wise! It is also much easier to make because you just need to arrange the bread slices in the pan over melted butter, pour the milk and eggs on top (preferably with some sugar) and bake after they are completely soaked! The more the bread gets soaked, the better your french toast will become so leaving the pan in the fridge during the night is the best option. That way you will bake a fantastic breakfast on the next morning, just in a matter of minutes!
How to make Banana Coconut Overnight French Toast
If you like regular french toast, you will fall in love with the Banana Coconut version! It is practically an upside down cake made with bread instead of batter. Believe me, you can prepare it even if you are very tired in the evening, it is that easy!
This french toast is made in three very simple steps:
- Mix butter, sugar, spices and honey in a saucepan on the stove until the butter is melted. Add bananas and coconut and then transfer the mixture to the baking pan.
- Arrange the slices over the banana mixture
- Pour on top a mixture of eggs, milk, vanilla and some sugar
That’s all you need to do before leaving the pan in the fridge overnight. The next thing is to bake the french toast in the morning… and to enjoy it!
Need more recipes with bananas? Try out some of the following:
In a small saucepan combine brown sugar, butter, cinnamon, nutmeg and honey. Place the saucepan over medium heat and stir occasionally until the butter is melted and all ingredients are combined. Remove the pan from the heat and add bananas and coconut. Stir until mixed with the other ingredients. Transfer the mixture to a rectangular pan with about 1,5 l capacity. Spread the bananas with a spoon to cover the bottom evenly.
Arrange the bread slices on top. If needed, cut some slices to fill up any holes.
In a bowl combine eggs, caster sugar vanilla and milk. Whisk, until almost smooth. Pour the mixture on top of the bread.
Cover the pan with cling film and let stay in the fridge for 6-8 hours or overnight.
Bake in a preheated to 200 degrees C (400 degrees F) oven for about 30-40 minutes, or until the top becomes golden brown.
Remove from the oven and let cool for 10 minutes. Run a knife around the edges. Invert the french toast over a rectangular plate (put the plate on top of the baking dish so that it covers completely and then using heat protective gloves hold both the pan and the plate. Invert them very fast so that the plate is on the bottom and the pan is on top. Remove the pan very carefully).
Serve immediately. Keep the leftovers in the fridge for 1-2 days. Reheat before serving.