IHOP Banana Bread French Toast Copycat Recipe
This IHOP banana bread French toast is thick-cut, custard-soaked banana bread fried until the outside is golden and a little crisp while the inside stays soft and custardy. If you love the restaurant version but want it on a Tuesday morning without leaving your house, this is the recipe to bookmark.
It comes together in about 30 minutes and uses one bowl. No special equipment, no hard-to-find ingredients.
Why I Love This Recipe
The banana flavor here is real, not artificial. Ripe bananas in the bread mean the whole thing tastes the way a banana actually tastes, sweet and slightly tangy, and the custard dip deepens that without covering it up.
The slices are thick, so the outside gets a proper golden crust in the butter while the center stays almost pudding-like. That contrast is what makes it worth making over regular French toast.
This is the version I keep coming back to on slow weekend mornings.
Recipe Ingredients
- 3 very ripe bananas – The blacker the peel, the sweeter and more flavorful the bread will be
- 1/3 cup (65g) granulated sugar – Keeps the bread just sweet enough without competing with the custard
- 1/3 cup (75g) unsalted butter, melted – Use unsalted so you control the salt level
- 1 large egg – Binds the banana bread batter
- 1 tsp vanilla extract – Goes into both the bread and the custard
- 1 1/2 cups (190g) all-purpose flour – Spoon and level it, do not scoop directly from the bag
- 1 tsp baking soda – Gives the loaf its rise
- 1/2 tsp salt – Balances the sweetness
- 1/2 tsp cinnamon – Warm spice note in the bread
- 3 large eggs – For the custard dip
- 1/2 cup (120ml) whole milk – Whole milk makes the custard richer than low-fat
- 1 tbsp granulated sugar – For the custard
- 1/2 tsp cinnamon – For the custard
- 2 tbsp unsalted butter – For frying the French toast slices
- Powdered sugar, sliced banana, and maple syrup – For serving
Variations / Substitutions
- Brown sugar instead of granulated – Gives the banana bread a slightly deeper, molasses-tinged sweetness that works well here.
- Oat milk or almond milk – Either works in the custard, though the result will be slightly less rich than whole milk.
- Add chopped walnuts (1/2 cup / 60g) – Fold them into the batter for crunch against the soft bread.
- Add a pinch of nutmeg – Stir it into the custard alongside the cinnamon for a warmer, spicier dip.
- Coconut oil instead of butter in the batter – Works fine and adds a faint coconut note that pairs well with banana.
- Extra-thick slices – Cut to 1.5 inches (4 cm) for an even more custardy center, but add about 2 minutes per side in the pan.
If you enjoy this, the Starbucks Banana Walnut Bread Easy Copycat Recipe is another great use for overripe bananas.
How To Make Banana Bread French Toast
Step 1: Bake the Banana Bread
Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch (23×13 cm) loaf pan. Mash the 3 very ripe bananas in a large bowl until mostly smooth, a few small lumps are fine. Stir in the 1/3 cup melted butter, 1/3 cup granulated sugar, 1 large egg, and 1 tsp vanilla extract until combined. Add the 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon, then stir just until no dry streaks remain. Pour the batter into the prepared pan and bake for 55 to 60 minutes.
The loaf is done when a toothpick inserted in the center comes out clean and the top is deep golden brown with a crack running down the middle. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely before slicing. Slicing warm banana bread compresses it and you will lose that thick, sturdy slice you need for the custard dip.
Do not rush the cooling. A fully cooled loaf holds its shape in the pan and slices cleanly, which matters when you are cutting 1-inch-thick pieces.
Step 2: Whisk the Custard
In a wide, shallow bowl, whisk together the 3 large eggs, 1/2 cup whole milk, 1 tbsp granulated sugar, 1/2 tsp cinnamon, and remaining 1/2 tsp vanilla extract until the mixture is uniform and no streaks of egg white remain. The bowl needs to be wide enough to lay a slice of banana bread flat, so pick your bowl before you start.
The custard should look pale yellow and slightly frothy after about 30 seconds of whisking. That small amount of air helps it coat the bread evenly.
Step 3: Soak the Banana Bread Slices
Cut the cooled banana bread into 6 slices, each about 1 inch (2.5 cm) thick. Lay 1 slice flat in the custard and let it soak for 30 seconds per side, then flip and soak the other side for another 30 seconds. You want the custard to soak about halfway into the bread, not all the way through or the slice will fall apart in the pan.
The slice should feel noticeably heavier and the surface will look wet and custardy. If your bread is very dense, give it an extra 10 seconds per side.
Step 4: Fry the Slices
Warm a large skillet or griddle over medium heat and melt 1 tbsp of the unsalted butter. When the butter is foamy, add 2 to 3 soaked slices without crowding the pan. Cook for 3 to 4 minutes on the first side until the bottom is deep golden brown, then flip and cook for another 3 minutes. Repeat with the remaining 1 tbsp butter and the remaining slices.
Keep the heat at medium. Too high and the outside chars before the custard inside sets. The slices are done when both sides are amber-gold and the edges feel just firm when you press them lightly with a spatula.
Step 5: Plate and Garnish
Stack 2 or 3 slices on a warm plate, dust generously with powdered sugar, and lay a few fresh banana slices alongside. Drizzle maple syrup over the top just before serving so it pools in the crevices between the slices.
Recipe Tips
- Use the oldest bananas you have. Bananas with mostly black peels are sweeter and easier to mash, and they give the bread a stronger banana flavor that carries through even after frying.
- Make the bread a day ahead. Day-old banana bread is actually easier to slice and holds up better in the custard dip than bread baked the same morning.
- Do not overcrowd the pan. Frying too many slices at once drops the pan temperature and you end up steaming instead of frying, which gives you pale, soft surfaces instead of a golden crust.
- Wipe the pan between batches if needed. Butter can brown quickly; if the residue in the pan looks dark, wipe it out with a paper towel and add fresh butter before the next batch.
Fry times by slice thickness (medium heat, butter-greased skillet):
| Slice Thickness | First Side | Second Side |
|---|---|---|
| 3/4 inch (2 cm) | 2 to 3 min | 2 min |
| 1 inch (2.5 cm) | 3 to 4 min | 3 min |
| 1.5 inch (4 cm) | 4 to 5 min | 3 to 4 min |
How To Store
- Refrigerate – Store leftover banana bread (unfried slices) wrapped tightly in plastic wrap or in an airtight container for up to 4 days. Already-fried slices keep for up to 2 days in the fridge.
- Reheating – Reheat fried slices in a dry skillet over medium-low heat for 2 minutes per side, or in a 325°F (160°C) oven for 8 minutes. The microwave works in a pinch but softens the crust.
What To Serve With Banana Bread French Toast
Crispy bacon is the most natural pairing here because the salt cuts through the sweetness and the crunch adds contrast to the soft, custardy bread. A fried or scrambled egg on the side does the same job. If you want to keep it on the sweeter side, a small bowl of fresh berries works well because their tartness balances the richness of the custard.
Frequently Asked Questions
Can I use store-bought banana bread instead of baking my own?
Yes, it works. Look for a dense, moist loaf rather than a dry or crumbly one, since the bread needs to hold together during the custard soak and frying.
Can I make the custard mixture the night before?
Yes. Whisk it together, cover the bowl, and refrigerate it overnight. Give it a quick stir before using it in the morning.
My French toast is coming out pale and soft. What went wrong?
The pan probably was not hot enough, or the slices were too wet from over-soaking. Make sure the butter is foamy before the bread goes in, and stick to 30 seconds of soaking per side.
Can I freeze the banana bread for later?
Yes. Wrap the fully cooled, unsliced loaf tightly in plastic wrap and then in foil and freeze for up to 3 months. Thaw it overnight in the fridge before slicing and frying.
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Banana Bread French Toast Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Mash the 3 bananas, stir in the melted butter, 1/3 cup sugar, 1 egg, and 1 tsp vanilla, then fold in the flour, baking soda, salt, and cinnamon. Pour into the pan and bake 55 to 60 minutes until a toothpick comes out clean. Cool completely before slicing.
- Whisk together the 3 eggs, whole milk, 1 tbsp sugar, 1/2 tsp cinnamon, and remaining vanilla in a wide shallow bowl until smooth and uniform.
- Cut the cooled loaf into 6 slices about 1 inch thick. Soak each slice in the custard for 30 seconds per side.
- Melt 1 tbsp butter in a skillet over medium heat. Fry the soaked slices in batches, 3 to 4 minutes on the first side and 3 minutes on the second, until both sides are deep golden brown. Use the remaining 1 tbsp butter for the second batch.
- Stack on a warm plate, dust with powdered sugar, add fresh banana slices, and drizzle with maple syrup.
