Easy Banana French Toast with Cinnamon (High-Protein, Wholesome)

Name: Easy Banana French Toast with Cinnamon (High-Protein, Wholesome)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Ingredients: 4 slices whole grain seeded bread (thick-cut, about 2cm thick works best); 1 medium very ripe banana (plus extra slices for topping); 2 large whole eggs; 2 large egg whites (from 2 eggs or from a carton); 3 tablespoons plain Greek yogurt (full fat or low fat both work); 3 tablespoons unsweetened oat milk (or any milk of your choice); 1 teaspoon ground cinnamon; 0.25 teaspoon pure vanilla extract; 1 pinch fine sea salt; 1 teaspoon coconut oil (for cooking, divided between batches); 1 tablespoon pure maple syrup (for serving, optional)

High ProteinMeal PrepNut-Free

Prep Time5 min

Cook Time12 min

Servings2

Calories310 kcal

Health Score6/10

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Easy Banana French Toast with Cinnamon (High-Protein, Wholesome)

Some mornings just call for something warm, golden and satisfying. This easy banana french toast with cinnamon delivers exactly that, and it does it without the sugar crash that usually follows a classic diner-style stack. By blending a ripe banana directly into the egg batter, you get natural sweetness that means you barely need any added sugar at all. The cinnamon adds warmth, the eggs add structure, and the whole thing comes together in under 20 minutes from start to finish.

What makes this version genuinely healthier than the traditional recipe is the combination of a few smart swaps. First, whole grain seeded bread replaces white brioche or white sandwich bread, which bumps up the fibre content significantly. Second, the egg batter is made with a mix of whole eggs and egg whites, keeping protein high without loading up on saturated fat. Third, a spoonful of Greek yogurt stirred into the batter makes each slice incredibly custard-like and creamy while adding even more protein per serving. The banana itself pulls double duty too, acting as both the sweetener and a source of potassium and B vitamins.

The cooking method matters here as much as the ingredients. A non-stick pan with just a small amount of coconut oil gives you those beautifully crispy, golden edges without drenching the bread in butter. You want the heat at medium rather than high, giving each slice enough time to cook through to the centre so it is fluffy and set rather than wet and soggy in the middle. Two to three minutes per side is usually perfect, but every pan is a little different so keep an eye on the colour. Once your first slice goes in, you will know exactly what you are working with.

For toppings, fresh banana slices and a light drizzle of pure maple syrup are the classic choice here, but you can absolutely mix it up based on what you have on hand. A handful of fresh berries adds antioxidants and a little tartness that cuts through the sweetness beautifully. A dollop of extra Greek yogurt on top turns breakfast into something that feels genuinely indulgent. If you want extra crunch, a sprinkle of toasted pumpkin seeds or a small handful of chopped walnuts goes brilliantly with the cinnamon and banana flavours. This recipe is flexible, forgiving and honestly one of those breakfasts you will come back to again and again.

Ingredients

Serves:2

4 slices whole grain seeded bread (thick-cut, about 2cm thick works best)
1 medium very ripe banana (plus extra slices for topping)
2 large whole eggs
2 large egg whites (from 2 eggs or from a carton)
3 tablespoons plain Greek yogurt (full fat or low fat both work)
3 tablespoons unsweetened oat milk (or any milk of your choice)
1 teaspoon ground cinnamon
0.3 teaspoon pure vanilla extract
1 pinch fine sea salt
1 teaspoon coconut oil (for cooking, divided between batches)
1 tablespoon pure maple syrup (for serving, optional)

Instructions

1
Peel the ripe banana and place it in a wide, shallow bowl. Mash it thoroughly with a fork until it is completely smooth with no large lumps remaining.
The riper the banana, the sweeter and more flavourful your batter will be. Look for one with plenty of brown spots on the skin.
2
Add the whole eggs, egg whites, Greek yogurt, oat milk, ground cinnamon, vanilla extract and sea salt to the mashed banana. Whisk everything together vigorously until you have a smooth, well-combined batter.
If you want an ultra-smooth batter with no banana texture, blend everything in a small blender or use a hand blender for 20 seconds.
3
Heat a large non-stick frying pan over medium heat. Add half a teaspoon of coconut oil and let it melt and coat the base of the pan evenly.
Medium heat is key. Too high and the outside burns before the centre cooks through. You want a gentle, steady sizzle when the bread hits the pan.
4
Dip one slice of bread into the batter, letting it soak for about 20 to 30 seconds per side so the batter fully absorbs into the bread. Lift it out carefully and let any excess drip back into the bowl.
Do not soak for too long or the bread will become fragile and difficult to handle. Thick-cut whole grain bread holds up much better than thin slices.
5
Place the soaked bread in the pan. Cook for 2 to 3 minutes on the first side until the underside is deep golden brown. Flip carefully and cook for a further 2 minutes on the second side.
Resist the urge to press down on the bread with a spatula. Letting it sit undisturbed helps build that golden crust.
6
Transfer the cooked slice to a warm plate. Repeat with the remaining oil and bread slices, dipping each one just before it goes into the pan.
Stir the batter between slices as the banana tends to settle at the bottom of the bowl.
7
Serve immediately with fresh banana slices, a small drizzle of maple syrup and any additional toppings you like such as fresh berries or a spoonful of Greek yogurt.

Nutrition per serving

310kcal

Calories

22g

Protein

38g

Carbs

Fat

Fibre

11g

Sugar

310mg

Sodium

Pro Tips

✓
Use bread that is one day old if possible. Slightly stale bread absorbs the batter better without falling apart.
✓
Whisk the batter again just before dipping each slice as the banana settles quickly.
✓
Keep cooked slices warm in an oven set to 80 degrees Celsius while you cook the remaining slices.
✓
A small pat of coconut oil between each batch keeps the pan from drying out and adds to that golden crust.
✓
Egg whites are what make the batter lighter and boost the protein without adding extra fat. Do not skip them.
✓
Ground nutmeg or cardamom alongside the cinnamon adds a lovely depth of flavour if you want to try something different.
✓
For extra fibre, serve alongside a small portion of mixed seeds or a tablespoon of ground flaxseed sprinkled on top.

Frequently Asked Questions

Can I use frozen bananas for this easy banana french toast with cinnamon?↓

Yes, frozen bananas work well here. Thaw them completely at room temperature first and drain away any excess liquid before mashing. They will actually be softer and easier to mash than fresh bananas, which makes the batter very smooth.

What is the best bread for banana french toast?↓

Thick-cut whole grain or whole wheat bread is the best choice for a healthier version. It holds up to the wet batter without going soggy and adds more fibre than white bread. Sourdough whole grain also works beautifully and adds a slight tang that pairs well with the sweet banana.

How do I keep my french toast from being soggy in the middle?↓

Two things help here. First, do not soak the bread for longer than 30 seconds per side. Second, make sure your pan is properly preheated to a steady medium heat before the bread goes in. A pan that is too cool will steam the bread rather than sear it, leading to a soggy texture.

Can I make this recipe dairy free?↓

Absolutely. Simply swap the Greek yogurt for a dairy-free coconut yogurt or unsweetened soy yogurt, and use any plant-based milk in place of the oat milk. The texture and flavour will still be excellent.

Is this banana french toast suitable for kids?↓

It is a great option for children. The natural sweetness from the banana means very little or no added sugar is needed, and the protein from the eggs and yogurt makes it a much more nourishing option than traditional french toast made with white bread and lots of butter.

Can I prepare the batter the night before?↓

You can whisk the batter together and store it covered in the fridge overnight. Give it a thorough stir in the morning before dipping the bread as the banana will settle. This makes the morning routine even quicker.

Variations

•
Peanut Butter Banana French Toast
Stir one tablespoon of natural peanut butter into the batter for extra healthy fats and protein. Top with sliced banana and a tiny drizzle of honey for a satisfying post-workout breakfast.
•
Berry and Banana Cinnamon French Toast
Top the finished slices with a quick warm berry compote made by heating a handful of mixed frozen berries with a teaspoon of maple syrup in a small pan for 3 minutes. The tartness of the berries contrasts beautifully with the sweet banana toast.
•
Stuffed Banana French Toast
Spread a thin layer of almond butter and a few slices of banana between two slices of bread before dipping in the batter as a sandwich. Cook the same way for a more filling, higher-protein version.
•
Spiced Chai Banana French Toast
Add a pinch of ground cardamom, a small pinch of ground ginger and a tiny pinch of ground cloves to the cinnamon in the batter for a warming chai-inspired flavour that works especially well in autumn and winter.

Substitutions

•
Oat milk → Almond milk, soy milk or regular semi-skimmed milk (Any milk works in equal quantities. Full fat milk will give a slightly richer batter.)
•
Greek yogurt → Coconut yogurt or unsweetened soy yogurt (Use for a dairy-free version. The texture of the batter will be very similar and the recipe works just as well.)
•
Coconut oil → Light olive oil or a small knob of unsalted butter (All options give a good golden colour. Butter adds a richer flavour but slightly more saturated fat.)
•
Whole grain seeded bread → Whole wheat sourdough or rye bread (Both add fibre and a slightly different flavour profile. Avoid very thin sliced bread as it becomes too soft in the batter.)
•
Maple syrup (topping) → A light drizzle of raw honey or a sprinkle of cinnamon with no syrup at all (The banana batter is naturally sweet enough that you may find you do not need any syrup topping at all, especially with very ripe bananas.)

🧊 Storage

Cooked french toast slices can be stored in an airtight container in the fridge for up to 2 days. Reheat in a dry non-stick pan over medium heat for 1 to 2 minutes per side to restore the crispy exterior. You can also reheat in a toaster oven at 180 degrees Celsius for about 5 minutes. Avoid microwaving if possible as it makes the bread soft and slightly rubbery.

📅 Make Ahead

The egg and banana batter can be prepared the night before and kept covered in the refrigerator for up to 12 hours. Stir well before using. Cooked slices can also be made in a larger batch, cooled and frozen between sheets of baking paper for up to 1 month. Reheat from frozen in a toaster or oven at 180 degrees Celsius for 6 to 8 minutes.