Banana Split French Toast Recipe

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Banana Split French Toast

Vicki Butts (lazyme)


This sounds totally decadent........which means that my grand kids will probably love it. lol.

This won the first prize by Debbi Bracker, Carl Junction, MO in a contest by the

☆☆☆☆☆ 0 votes
20 Min
40 Min


10 oz
maraschino cherries
1 lb
french bread
8 oz
cream cheese, softened
1/4 c
granulated sugar
1 tsp
vanilla extract
8 oz
crushed pineapple, drained
1/3 c
miniature semisweet chocolate chips
1/3 c
4 small
ripe bananas, halved lengthwise
2 c
frozen whipped topping (about 2/3 of an 8-oz container), thawed
1/4 c
chopped pecans
maple syrup, warmed


1Cut 4 maraschino cherries in half; set aside for garnish. Chop remaining cherries.
2Cut off and discard ends of bread loaf. Slice remaining loaf into 16 (1/2-inch to 3/4-inch) slices.
3Combine cream cheese, sugar and vanilla in a medium mixing bowl; beat with an electric mixer at medium speed 3 to 4 minutes, or until creamy.
4By hand, stir in pineapple, chocolate chips and chopped cherries; mix well.
5Spray a 15x10x1-inch baking pan with nonstick cooking spray.
6Combine eggs and milk in a shallow bowl or pie plate. Dip one side of 1 bread slice into egg mixture. Place on baking pan, dipped side down.
7Gently spread with 1/8 of cream cheese mixture; top with a banana half. Repeat with 7 more slices.
8Dip one side of each of the remaining 8 bread slices in egg mixture. Place, dipped side up, on top of banana.
9Bake in a preheated 350-degree oven 35 to 40 minutes, or until tops are light golden brown and centers are set.
10To serve, top each serving with 1/4 cup whipped topping, 1-1/2 teaspoons chopped pecans and 1 reserved cherry half. Serve with maple syrup.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Bread
Regional Style: American