Banana Roll French Toast Recipe - Allrecipes.com
Banana Roll French Toast Recipe
  • READY IN 25 mins

Banana Roll French Toast

Recipe by  

"For when you want to splurge a little for breakfast. A sweet and easy treat. Try sprinkling confectioners' sugar over the rolls for a pretty look. Serve with whipped cream, syrup, or alone. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Heat oil in a skillet over medium heat.
  2. Flatten bread slices using a rolling pin. Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well. Whisk eggs in a separate bowl.
  3. Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice. Roll bread slice around filling. Dip bread rolls in the egg until coated and place in the hot skillet, working in batches if needed.
  4. Cook French toast rolls in the hot oil until browned, 2 to 3 minutes per side. Repeat with remaining rolls.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Use a tall glass to flatten bread if you don't have a rolling pin.
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Reviews More Reviews

Apr 28, 2014

This is like a cross between a crepe and french toast, and I love the eye appeal you get with the rolls. I used reduced-fat cream cheese, white bread (didn't have any wheat on hand) and did put a little butter in the skillet along with the oil. The filling is loaded with luscious and creamy banana flavor with a hint of cinnamon and just enough sweetness. A definite remake in this house with nice enough presentation for company brunch. Thanks, Glo, for this wonderful new recipe.

 
Apr 26, 2014

Wow, these are fantastic! I used 2 teaspoons of sugar, as we didn't want it too sweet, and they came out wonderful!

 

6 Ratings

Feb 04, 2015

This is an easy and tasty breakfast, my husband and son kept asking for more. I paired this with eggs and bacon. YUMMMYYYY!!!!

 
May 17, 2015

If you like Bananas Foster you'd like these! The recipe as written makes too much filling though, and I needed more than 2 eggs. I suggest cutting the filling in half because I ended up using 14 pieces of bread and 6 eggs and STILL had about a cup of extra filling (which I was happy to eat with a spoon). That was using a heaping tablespoon of filling per roll and sorta trifolding them and sinching the ends so it didn't ooze out on my griddle. I dusted mine with powdered sugar and the kiddos ate them whole and dunked them in syrup. I think they'd be good with nuts incorporated for a Banana Nut Bread flavor.

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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