Ready for a delicious French toast bake? We combined two favorite flavors—peanut butter and banana—to create a simple, crowd-pleasing baked French toast casserole. This recipe is easy to prepare, can be made overnight or the same morning, and feeds the whole family.
French Toast Bake Ingredients
The base of this baked French toast is classic—eggs, milk, and bread—enhanced by creamy peanut butter and fresh banana. Below is the ingredient lineup with suggested substitutions so you can adapt the recipe to your pantry.
- Large eggs – use regular eggs for best results. This recipe has not been tested with vegan egg replacements.
- All-natural peanut butter (1/2 cup) – any creamy, runny nut or seed butter will work; try almond or cashew butter as an alternative.
- Unsweetened almond milk (2/3 cup) – swap for soy, cow’s milk, or oat milk if preferred.
- Maple syrup (2 tablespoons) – honey or agave make fine substitutes.
- Ground cinnamon (1 teaspoon) – optional spice blends like pumpkin pie spice or chai mix also pair well.
- Vanilla extract (1 teaspoon) – almond extract is another pleasant option or omit if desired.
- Loaf of sliced bread (about 16 oz.) – use your favorite bread: sourdough, whole wheat, or a rustic sandwich loaf. Cut into bite-sized squares.
- Banana (1 large, sliced) – fresh banana adds sweetness and texture. The bake still works without banana, but the classic peanut butter–banana pairing is the highlight.
- Pinch of salt – balances the flavors.
How to Make an Easy French Toast Bake
This baked French toast is straightforward to assemble. Use a casserole dish around 10 inches by 7 inches for best texture. If you use a larger dish, the mixture will spread thinner and bake slightly faster; a smaller dish will take a bit longer. Pyrex or ceramic dishes give the most even results.
Step 1: Whisk the liquid ingredients
In a medium bowl, whisk together the eggs, peanut butter, almond milk, maple syrup, cinnamon, vanilla, and a pinch of salt. The peanut butter may not fully dissolve—whisk until it is broken up and the mixture is relatively smooth and combined.
Step 2: Prepare the bread and banana
Cut the loaf into bite-sized squares (a 3×3 pattern across each slice works well). Place the bread chunks in the bottom of a greased casserole dish. Slice the banana and toss the pieces with the bread so they are evenly distributed.
Step 3: Soak the bread
Pour the egg and peanut butter mixture over the bread and banana. Use your hands or a spoon to gently press and turn the bread so the pieces are well coated and mostly submerged in the liquid.
Step 4: Bake
Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and continue baking 15–20 minutes more, or until the center is set and the top is golden. Baking times vary slightly by dish size and oven, so check for firmness in the middle.
Step 5: Rest, slice, and serve
Let the casserole rest about 10 minutes before slicing. Cut into 6–8 portions and serve warm. Top with extra banana slices, a drizzle of peanut butter, and more maple syrup if desired.
How to Make an Overnight French Toast Bake
To prepare this as an overnight bake, assemble the dish through Step 3 but do not mix in the fresh banana. Cover and refrigerate overnight. In the morning, add the banana, gently mix to combine, then bake according to the instructions above. This makes busy mornings easier and lets the custard soak into the bread for an even richer texture.
Other French Toast Bake Recipes
- Maple Pecan Overnight French Toast Bake
- Instant Pot Cinnamon Roll French Toast Casserole
- Pumpkin Chocolate Chip French Toast Cups
Peanut Butter Banana French Toast Bake
Servings: 8 • Prep: 15 mins • Cook: 45 mins • Total: 1 hr
Author: Lee Funke
Ingredients
- 10 large eggs
- 1/2 cup all-natural peanut butter
- 2/3 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 loaf sliced bread (about 16 oz), cut into bite-sized squares
- 1 large banana, sliced (+ more for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10″ x 7″ casserole dish generously with nonstick spray or butter.
- In a medium bowl, whisk the eggs, peanut butter, almond milk, maple syrup, cinnamon, vanilla, and salt until combined. The peanut butter may remain slightly streaky—this is fine.
- Place the bread cubes in the prepared dish. Add the sliced banana and mix to distribute evenly.
- Pour the egg mixture over the bread and press pieces gently so they absorb the custard.
- Cover with foil and bake 30 minutes. Remove the foil and bake an additional 15–20 minutes, until the center is set and the top is lightly browned.
- Allow the bake to rest at least 10 minutes before slicing. Serve warm with extra bananas, a drizzle of peanut butter, and maple syrup if you like.
Tips & Notes
- If using a larger pan such as a 9×13, reduce baking time by about 5–10 minutes since the custard will be thinner.
- Try making the dish the night before: assemble without the banana, refrigerate covered, then add banana and bake in the morning.
- Nutrition information below does not include optional toppings.
Nutrition (approx. per serving)
Calories: 368 kcal • Carbohydrates: 39 g • Protein: 18 g • Fat: 16 g • Fiber: 4 g • Sugar: 10 g
Nutrition calculations are estimates and should be used as a guideline only.
Love this recipe? Try it with different nut butters or breads to create new variations. The combination of peanut butter and banana is classic for a reason—creamy, sweet, and satisfying in every bite.
