Banana Split Baked French Toast

Banana Split Baked French Toast

Summer is quickly approaching and I can hardly wait. One of the perks of being an educator is the summer vacation. Although I have a part time job at Starbucks, in the summer months, I mostly sleep in a little later, frequent hiking paths, and rest my mind and body.


In a few weeks, my pool will be open and I can enjoy lounging with the pups while reading some books and sipping on some lemonade. I have so many books that I want to read. First on my list is Pride and Prejudice. As an English teacher, I really should have read this years ago, but I have not. Pride and Prejudice is a lot like the Star Wars phenomenon to me; let me explain. In high school and college, people always referenced characters and quotations from these two classic pieces of culture and I was able to understand the context. However, I have never taken the time to sit down and immerse myself in either of these stories. The time has come to watch Star Wars and read Pride and Prejudice.


This summer, I’m also looking forward to experimenting with fresh garden vegetables and herbs in recipes. Last year was the first year that my boyfriend and I tried to make pickles. They were such a hit that my father and my boyfriend’s parents told us that they would plant pickling cucumbers in both of their gardens especially for our pickle project. “We can pickle that.” We ate some and saved some as gifts for the holidays. Edible gifts are my favorite!


Around the web lately, I’ve seen some really creative dishes inspired by banana splits. I think the only person that I’ve seen order a banana split in my family has been my father. He loves ice cream sundaes, but rarely gets them nowadays because he tries to be healthy.


Because I come from a divorced family, my weeks were split as a child between my father’s house and my mother’s house. Every other weekend, my sister and I would go to my dad’s and on Sundays he would make breakfast for us. We always looked forward to scrambled eggs and cinnamon rolls. With father’s day (and the summer) right around the corner, I hope to share this french toast casserole with my dad and thank him for all of the meals he cooked for me growing up.




Banana Split Baked French Toast


  • Banana Split Baked French Toast
    Baked French Toast
  • 1 loaf french bread (cubed)
  • 8 eggs
  • 1-1/4 cup almond milk
  • 1 teaspoon vanilla
  • 2 tablespoons honey
  • 1 tablespoon cocoa powder
  • 1 teaspoon sugar
  • 1 banana (sliced)
  • 1 cup pineapple (cubed)
  • 10 strawberries (hulled and sliced)
  • 1/2 cup light corn syrup
  • 3 tablespoons butter
  • 1/4 cup brown sugar
  • 2/3 cup walnuts (chopped)
  • chocolate sauce
  • maraschino cherries
  • ice cream
  • cool whip or whipped cream


  1. In a medium-sized mixing bowl, beat eggs thoroughly. Add milk, honey, and vanilla to mixture and beat until smooth.
  2. Pour half of the egg mixture in a small-sized mixing bowl with cocoa powder and sugar. Beat well.
  3. Place half of cubed bread in large ziplock bag and pour plain egg mixture over the top of the bread. Seal the bag and shake several times until bread is well-coated in egg mixture.
  4. Repeat the same process with the chocolate egg mixture and the other half of the cubed bread.
  5. Spray pyrex casserole dish with nonstick cooking spray. Alternate between plain bread mixture and chocolate bread mixture to create rows. Top casserole with bananas, pineapple, and strawberries. Cover with plastic wrap and place in refrigerator overnight or for at least eight hours.
  6. After casserole has been refrigerated overnight, remove from refrigerator.
  7. Preheat the oven to 350 degrees.
  8. On the stove on medium-high heat, combine corn syrup, butter, and brown sugar. Stir in chopped nuts. Pour over the top of the casserole.
  9. Place aluminum foil over casserole and place in oven for 35-40 minutes or until bubbling.
  10. Remove from oven and let sit for at least ten minutes. Top with maraschino cherries, whipped topping, and ice cream to taste.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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