Here’s the banana French toast I mentioned last week. Any banana bread will work; I used my Toasted Pecan and Coconut Banana Bread recipe. For this version I swapped the usual maple syrup for a bright strawberry sauce and a light honey whipped cream, which add fresh sweetness and a silky finish.
This was Matt’s Valentine’s breakfast. He tends to be a traditionalist with his morning meals, so the idea of whipped cream and strawberries on French toast was a small leap. He tried it, and while he went back for a second plate with plain French toast and maple syrup, he did say he loved the banana bread French toast itself. For me and our little one, the strawberry sauce and honey whipped cream were a hit. Our neighbor also happened to enjoy a generous portion—sometimes it feels like the neighbors get more of my baking than my own family!
I like this dish because it brings together comforting and familiar flavors—banana and cinnamon from the bread—with fresh, tangy strawberries and the floral warmth of honey. The strawberry sauce brightens each bite and the honey whipped cream adds a smooth, airy sweetness that isn’t too heavy. This combination works well for a special weekend breakfast, a holiday brunch, or a casual gathering when you want something that feels a little indulgent but still approachable.
If you want to prepare parts ahead, make the strawberry sauce and the honey whipped cream first and keep them chilled. The French toast cooks quickly, so you can assemble everything when you’re ready to serve. Leftovers (if there are any) reheat nicely in a warm oven or toaster oven to revive the crisp edges.
I’m hopeful that with the little one growing up he’ll inherit more of my sweet tooth. For now, I’ll keep testing variations and sharing them at the neighborhood fence line. Enjoy this version of banana bread French toast with strawberry sauce and honey whipped cream—simple to make and delicious to eat.
Banana Bread French Toast with Strawberry Sauce & Honey Whipped Cream
Servings 8
Ingredients
- Banana Bread French Toast
- 8 slices of banana bread
- 4 eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon McCormick® Cinnamon
- Strawberry Sauce
- 16 oz. strawberries, hulled; divided use
- 6 tablespoons sugar, divided use
- 4 teaspoon lemon juice, divided use
- 3 tablespoons water
- Honey Whipped Cream
- 1 cup heavy cream
- 2 tablespoons confectioner sugar
- 1 tablespoon granulated sugar
- ¼ cup honey
Instructions
To make the strawberry sauce:
- Divide the strawberries evenly into two bowls. Set one bowl aside for garnish. Halve and quarter the strawberries in the other bowl. Place the cut strawberries in a saucepan with 3 tablespoons of sugar and 2 teaspoons of lemon juice. Cook over medium heat for about 5 minutes, until the strawberries soften but are not mushy. Remove from heat and transfer to a bowl.
- Place the remaining strawberries, 3 tablespoons sugar, 2 teaspoons lemon juice and 3 tablespoons water in a blender and puree until smooth. Pour the puree into a saucepan over medium-high heat and bring to a boil. Continue to boil gently until the mixture thickens to a syrup-like consistency. If needed, blend again for a smoother texture and strain to remove seeds. Set aside to cool slightly.
To make the honey whipped cream:
- Chill a mixing bowl. Add the heavy cream, confectioner sugar and granulated sugar, and beat with a mixer on medium-high until the cream begins to thicken. Add the honey and continue beating until soft to stiff peaks form, taking care not to overwhip.
To make the banana bread French toast:
Preparation: Lightly butter a non-stick griddle and heat over medium-high.
- In a shallow dish whisk together the eggs, milk and vanilla extract, and stir in the cinnamon. Dip each slice of banana bread into the egg mixture, allowing excess to drip off. Place the soaked slices on the hot griddle and cook about 2–3 minutes per side, until golden brown and cooked through. Remove from the griddle and keep warm.
Serve the French toast topped with the warm strawberry sauce and a dollop of honey whipped cream. Garnish with reserved fresh strawberries if desired. This makes a festive and flavorful breakfast that balances the rich banana bread with bright fruit and a delicate honey-sweetened cream.