Pecan and Banana French Toast

By Jody Vassallo

Pecan and Banana French Toast
Treat the family on Saturday morning with a batch of moreish pecan and banana french toast. Drizzle with maple syrup and serve with hot coffee then idle over the weekend paper. Bliss.

Skip the cafe this weekend and make Pecan and Banana French Toast at home. Serve golden, crispy pecan and banana studded French Toast drizzled with maple syrup.

Pecan and Banana French Toast Recipe

Serves 4


1 small loaf unsliced soy-linseed bread

50g pecans

1 banana, thinly sliced

2 eggs, lightly beaten

¼ cup milk

30g butter

¼ cup maple syrup


Cut the bread into thick slices. Use the tip of a sharp knife to cut small slits in the bread. Press the pecans and banana slices into the holes. Whisk together the eggs and milk.

Melt the butter in a non-stick frypan, gently dip the bread one slice at a time into the egg mixture. Cook the bread for 2 minutes each side 
or until golden brown. Carefully turn and cook the other side. Put cooked slices on a plate and cover with foil while you cook the remaining french toast.

Drizzle with the maple syrup.


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