Banana Bread French Toast Breakfast Cups Recipe

Banana Bread French Toast Breakfast Cups are a delightful mash-up of banana bread and French toast, baked into perfectly portioned individual cups. Each bite offers the golden, puffy, custardy texture of French toast with the warm banana and spice notes of banana bread. They’re ideal for quick breakfasts, make-ahead mornings, or even a comforting dessert. I like to serve them with a dollop of whipped cream, fresh berries, and a drizzle of dark Grade B maple syrup.

These breakfast cups are easy to prepare and scale well for meal prep. Make a batch and refrigerate or freeze extras so you have ready-made breakfasts for several days. They’re especially handy during busy school mornings, but they’re equally welcome on relaxed weekends. With a few simple ingredients and minimal hands-on time, you’ll have a comforting, slightly sweet breakfast with real banana flavor and warming spices.

Cook’s Notes

• Use 1/2-inch-thick slices of Italian or other sturdy bread. If you can’t buy pre-sliced bread, slice your loaf to about 1/2 inch, stack the slices, cut into long strips, then cut across to make small cubes.
• Choose very ripe bananas with brown speckles for the best sweetness and flavor. Mash until smooth with no pieces larger than a pea.
• I prefer a light sweetness from real maple syrup. If you don’t have maple syrup, brown sugar is a fine substitute in equal measure.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
• For longer storage, individually wrap cooled cups and freeze on a sheet pan until firm. Transfer to a labeled freezer bag and keep up to 3 months. Reheat from frozen by unwrapping one cup, covering the plate with a vented paper towel or plastic wrap, and microwaving for about 1 minute, then in 15-second bursts until heated through. Finish with whipped cream, berries, and maple syrup if desired.

Banana Bread French Toast Breakfast Cups

Rebecca Lindamood

These cups combine the puffy, custard-like texture of French toast with the sweet banana and spice of banana bread for a convenient individual serving.

Ingredients

• 15 slices Italian bread 1/2-inch thick, cut into small cubes
• 3 very ripe bananas peeled and smashed until smooth
• 6 large eggs beaten
• 2 1/2 cups milk
• 1/4 cup maple syrup
• 2 teaspoons ground cinnamon
• 1/2 teaspoon grated or ground nutmeg
• 1/2 teaspoon kosher salt

Optional Garnishes:

• whipped cream
• berries
• maple syrup

Instructions

• Preheat oven to 350°F. Spread the bread cubes in a single layer on a rimmed baking sheet and bake 8–10 minutes, shaking the pan occasionally, until the cubes feel dry on the outside. Remove and cool 5 minutes.
• Whisk together mashed bananas, eggs, milk, maple syrup, cinnamon, nutmeg, and salt until uniform in color. Toss in the toasted bread cubes and let stand 5 minutes so the bread absorbs the mixture.
• Spray a standard 12-cup muffin tin generously with nonstick spray. Divide the bread cubes among the cups, then pour any remaining liquid evenly over the cups. Bake 25–35 minutes, until the cups are puffed and golden on top. Let stand 3 minutes, then run a thin spatula or knife around the edges to loosen and remove. Serve warm, topped with whipped cream, berries, and maple syrup if desired. Store leftovers in an airtight container in the refrigerator up to 5 days.

To Freeze and Reheat:

• Wrap cooled cups individually and freeze on a sheet pan until firm. Transfer to a labeled freezer bag and store up to 3 months. To reheat, unwrap one cup, place on a plate, cover with a vented paper towel or plastic wrap, and microwave about 1 minute; add 15-second bursts until heated through.

Nutritional information is an estimate. Calculate values using the specific ingredients you use if you need precise nutrition data.

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