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Banana Maple French Toast Bake
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5 from 11 votes

KISS Banana Maple French Toast

Prep Time15 minutes
Cook Time50 minutes
Resting Time12 hours
Total Time13 hours 5 minutes
Servings: 8


  • 1 15 oz loaf gluten-free bread, cut into 1-inch cubes (I like Canyon Bakehouse)
  • 6 eggs
  • 1 3/4 cup almond milk or milk of choice
  • 1/3 cup Pure Maple Syrup from Canada + extra for drizzling
  • 1/4 cup melted better or coconut oil
  • 4 large bananas (1 banana should be very ripe to use inside the french toast, and the other 3 are used for topping after the french toast is baked)
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg


  • Grease a 9x13-inch baking dish and place bread cubes evenly on greased dish.
  • Whisk eggs, almond milk, maple syrup, melted butter/coconut oil, mashed banana, vanilla and spices in a large measuring cup or bowl.
  • Pour wet ingredients evenly on top of cubed bread. If there are dry pieces sticking out of the egg-milk mixture, try gently pressing down so all the pieces get we (it’s okay if they still stick out of the egg-milk mixture).
  • Cover and put in refrigerator for at least 2 hours or overnight.*
  • When ready to bake, put in a preheated 350 degree oven for 45-50 minutes or until a knife inserted in center comes out clean.
  • Cut the 3 remaining bananas into small even slices and top immediately. Drizzle with additional maple syrup and cinnamon and enjoy!


* The longer the dish sets (goal = overnight), the more custardy and moist it is! Although 2 hours will suffice.