Upside Down Banana Walnut French Toast
Transform your breakfast into a stunning centerpiece with this Upside Down Banana Walnut French Toast! Featuring a caramelized layer of ripe bananas and crunchy walnuts baked beneath soft, custard-soaked thick-cut bread, this dish is the ultimate combination of sweet and nutty flavors. Made in just one skillet, a rich brown sugar and butter caramel forms the base, while a fragrant egg mixture infused with cinnamon, nutmeg, and vanilla gives the French toast its irresistibly spiced aroma. Baked to golden perfection and flipped to reveal its drool-worthy topping, this brunch favorite is as visually impressive as it is delicious. Serve it warm with a drizzle of maple syrup for an indulgent, crowd-pleasing treat that feels straight out of a gourmet café. Ideal for weekend mornings or holiday gatherings, this upside-down creation reinvents French toast in the most delectable way possible.
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Recipe Information
Ingredients
- 4 ripe bananas
- 0.5 cup light brown sugar
- 4 tablespoons unsalted butter
- 0.5 cup walnuts
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup milk
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon salt
- 6 thick-cut bread slices
- (optional, for serving) maple syrup
Instructions
Preheat the oven to 350°F (175°C).
Peel and slice the bananas into 1/4-inch rounds.
In a large oven-safe skillet over medium heat, melt the butter and stir in the brown sugar until it melts into a smooth caramel-like consistency.
Add the heavy cream and vanilla extract to the caramel mixture, stirring until fully combined.
Arrange the banana slices evenly over the caramel in the skillet, then sprinkle the walnuts on top. Remove from heat and set aside.
In a medium mixing bowl, whisk together the eggs, milk, cinnamon, nutmeg, and salt until smooth.
Dip each slice of bread into the egg mixture, ensuring both sides are well-coated, and gently place the bread slices over the bananas and walnuts in the skillet. Slightly overlap the bread slices if necessary to fit.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and puffed.
Remove from the oven and let cool for 5 minutes. Run a knife around the edges of the skillet to loosen the French toast.
Carefully flip the French toast onto a large serving plate so that the bananas and walnuts are on top.
Serve warm with a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 2168 mg | 94% | |
| Total Carbohydrate | 399.3 g | 145% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 237.4 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 902 mg | 69% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
