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Banana French Toast Bake Recipe
Banana French Toast Bake Recipe photo by Taste of Home

Banana French Toast Bake Recipe

Publisher Photo
Hamburger buns and bananas come together in this whimsical, make-ahead dish the whole family will love. It's the ultimate breakfast for dinner. —Nancy Zimmerman, Cape May Court House, New Jersey
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + standing
MAKES: 8 servings

Ingredients

  • 6 whole wheat hamburger buns
  • 1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-in. cubes
  • 3 medium bananas, sliced
  • 6 eggs
  • 4 cups fat-free milk
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 serving equals 341 calories, 12 g fat (6 g saturated fat), 181 mg cholesterol, 379 mg sodium, 47 g carbohydrate, 4 g fiber, 15 g protein.

Directions

  1. Preheat oven to 350°. Cut buns into 1-in. cubes; place half of buns in a 13x9-in. baking dish coated with cooking spray. Layer with cream cheese, bananas and remaining buns.
  2. In a large bowl, whisk eggs, milk, sugar, syrup and cinnamon; pour over top. Refrigerate, covered, 8 hours or overnight.
  3. Remove from refrigerator 30 minutes before baking. Bake, covered, 30 minutes. Bake, uncovered, 25-30 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Banana French Toast Bake in Healthy Cooking June/July 2012, p48

Nutritional Facts

1 serving equals 341 calories, 12 g fat (6 g saturated fat), 181 mg cholesterol, 379 mg sodium, 47 g carbohydrate, 4 g fiber, 15 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Banana French Toast Bake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (4)
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MY REVIEW
Reviewed Jul. 9, 2014

"I've made this several times & have made a few changes.

1. I use French bread instead of the suggested WW buns. If it's fresh bread, I toast the cubes for a couple of minutes in the oven.
2. I roll the cubed cream cheese in sugar (or cinnamon/sugar mixture)
3. I add 1/2 tsp. vanilla extract to the liquid mix (& a splash of banana extract when I have that on hand).
4. I add a handful or so of dark chocolate chips between the 2 layers of bread cubes & a few more on top before baking."

MY REVIEW
Reviewed Dec. 6, 2013

"We thought this recipe was really good! It went together in no time flat and came out of the oven beautiful & delicious, even better as a snack later in the day at room temp. - however I did not use the buns. I had some fresh baked French bread I cubed up tossed with some melted butter and baked till hard and toasty. I wanted the dry bread to really soak up the custard. - when the toasted bread came out of the oven I tossed it with some cinnamon/sugar before it cooled. The bananas were spot on! I'm going next try the recipe with sautéed cinnamon apples! Thanks ToH great recipe!!"

MY REVIEW
Reviewed Nov. 9, 2013 Edited Nov. 10, 2013

"this was not good at all. I used cut up texas toast vs. hamburger buns. That was my only substitution. This looked great coming out of the oven. However, it had no flavor, and the texture was as if someone had already chewed it for me. This should not have made the cover of the magazine."

MY REVIEW
Reviewed Oct. 24, 2013

"Came out edible, but barely. I have just discovered that whole wheat buns and bananas that have sat overnight in the fridge dont look all that pretty. There is no way that picture is an accurate depiction of the recipe ......."

MY REVIEW
Reviewed Oct. 7, 2013

"Thiis came out terrrible. No flavor at all. It needed more cinnamon and sugar. The creamcheese was blaaaah. Recipe went into the trash."

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