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Breakfast Banana Bread

Breakfast Banana Bread

Brought to you by: Ocado
    6 serving

Prep time:

Cook time:

Serves: 6

If you’re after a special weekend breakfast or brunch, this breakfast banana bread French toast is an all-around winner. Bake the banana bread the night before (or use leftover banana bread made up to 3 days prior) and the next morning you’ll have a quick and easy breakfast on the table in under 15 minutes.
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  • 115g unsalted butter, softened, plus extra for frying
  • 150g light brown sugar
  • 300g ripe bananas, mashed (approx. 3 bananas)
  • 6 eggs, 2 whole and 6 yolks separated
  • 80g Greek yoghurt
  • 3 tsp vanilla extract
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 350ml whole milk
  • 350g ricotta
  • 5 tbsp maple syrup, plus extra to serve
  • 24 rashers smoked streaky bacon (optional)


Step 1

The day before (or up to 3 days before) you want to make this brunch, make this classic banana bread loaf. Preheat the oven to 190°C/170°C fan/gas 5 and line a large loaf tin (900 g/2 lb) with baking paper.

Step 2

Using a standing mixer or electric beaters, cream together the butter and sugar until pale and fluffy. Add the mashed bananas, 2 whole eggs, yoghurt and 1 tsp vanilla extract and beat until well combined.

Step 3

Add the flour, baking soda, 1 tsp cinnamon, nutmeg and a pinch of salt and mix on low speed until just combined, being careful not to over-mix.

Step 4

Transfer the batter to the loaf tin and bake on the middle rack in the oven for 1 hr - 1 hr 10 mins or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 10 mins then transfer to a wire rack and leave to cool completely. Wrap the cooled loaf tightly in clingfilm, set aside on a countertop overnight and continue with the recipe the next morning.

Step 5

Cut the banana bread into 12 slices and set it aside, ready to transform into banana bread french toast.

Step 6

In a medium bowl, whisk together the 6 egg yolks, milk, 2 tsp vanilla extract, 1 tsp cinnamon and a pinch of salt. Pour this mixture into a shallow baking dish.

Step 7

Soak the slices of banana bread in the custard for 1 min on each side. You want the bread to be well-soaked but not falling apart.

Step 8

Meanwhile, heat a generous knob of butter in a large frying pan over medium heat until melted and frothy. Cook 2-3 slices of banana bread at a time for approx. 3 mins per side until golden brown and cooked through. Transfer the cooked slices to a plate and place in a low oven to keep warm.

Step 9

In a medium bowl, beat together the ricotta, maple syrup and a pinch of salt until smooth and well-combined.

Step 10

Fry the bacon, if using, over medium heat until crisp all over.

Step 11

Serve the banana bread with dollops of the maple ricotta on top, drizzled with some extra maple syrup, with a couple of bacon rashers.

Tips or serving suggestions

You can use the same banana bread batter to make a batch of banana muffins or two smaller loaves.

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