Desserts and Baking
Easy IHOP Banana Bread French Toast Copycat Recipe
Indulge in a decadent breakfast with this faithful recreation of the IHOP classic. Thick slices of moist banana bread are dipped in a spiced egg custard, griddled until golden, and finished with buttery pecans and fresh banana slices.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 680 kcal
Method
Slice your banana bread into thick slabs, approximately 1-inch thick, to ensure they hold up during the soaking process.
In a wide, shallow bowl, whisk together the eggs, milk, heavy cream, vanilla extract, and ground cinnamon until fully combined.
Melt 1 tablespoon of butter in a large non-stick skillet over medium-low heat.
Working in batches, dip each slice of banana bread into the egg mixture for about 5-10 seconds per side. Do not over-soak or the bread will become too fragile to handle.
Place the dipped slices into the hot skillet and cook for 3-4 minutes per side, or until the exterior is golden brown and the custard center is set.
Remove the French toast from the pan and plate immediately.
Top each serving with fresh banana slices, a handful of toasted pecans, and a generous drizzle of maple syrup or caramel sauce.
Notes
Use day-old or slightly dry banana bread so it absorbs the custard without falling apart.
Cook over medium-low heat; the high sugar content in banana bread causes it to burn more easily than standard white bread.
For an extra restaurant-style touch, whip some butter with a pinch of cinnamon to serve on top.
Toast your pecans in a dry pan for 2-3 minutes before serving to unlock their full flavor.
