Baked Banana French Toast Sticks (Healthy & Easy!)


Make a batch of these super yummy French Toast Sticks to share with the kids. It’s so much easier to bake French Toast, rather than standing by the stove flipping each slice, and the leftovers store so well for future meals! (There are lots of allergy-substitutions in the recipe too.)

baked-french-toast-sticks-on-plate-with-bananas

French Toast Sticks

I am always looking for ways to simplify cooking for my family, especially with meals that can be a little labor intensive. Which is where these French Toast Sticks come in. The batch bakes up in the oven, which makes them so easy to make, and they have banana right in the batter—so they taste a little like banana bread!

Plus, the sticks are a super easy shape for little kids to pick up and eat with their hands…and dip as they like!

While I admit that pan-fried French Toast is of course delicious, baking a whole pan of sticks at the same time is SO easy—and it allows you to stock the freezer in one fell swoop. Plus, since you bake the sticks on parchment paper, clean-up is as simple as tossing the paper away.

ingredients-in-baked-french-toast
Ingredients You Need

To make this recipe you need:

TIP: You can adjust for allergies by using GF bread and non-dairy milk as you like.

how-to-make-baked-french-toast-sticks-step-by-stepHow to Make French Toast Sticks Step-by-Step

Here’s a look at the easy process involved in making this recipe. Scroll down to the bottom of the post for the full information.

  1. Cut the bread into slices.
  2. Blend together the eggs, banana, vanilla, and cinnamon.
  3. Dip the French toast sticks into batter and place onto prepared baking sheet.
  4. Bake! Serve warm or let cool and freeze for later.

TIP: You can serve these with maple syrup, yogurt, applesauce, or warmed frozen fruit for dipping. You can also simply mash the ingredients together in a bowl if you don’t want to use a blender.

Frequently Asked Questions

How can I freeze French Toast sticks?

To make this toddler breakfast ahead of time, or to save any leftovers, simply let the baked sticks cool fully. Then, place into a zip top freezer bag and store in the freezer for up to 3 months. To reheat, remove as many sticks as you need and place on a microwave-safe plate. Warm in 15 second increments until warm.

What type of bread is best?

You can really use any bread you’d like. I usually use a whole grain sandwich bread or sliced sourdough bread.

Can I make this without eggs?

Yes, you’ll need to use additional milk.

baked-french-toast-sticks-on-plateBest Tips for French Toast Sticks

  • Serve with toppings or dips such as maple syrup, yogurt, nut butter or jam depending on what your kiddos prefer.
  • Use a fork to flip the sticks over quickly in the batter—you want them to absorb just enough batter to coat, but don’t let them sit in the batter. This ensures that they have a good texture when reheated.
  • Let the sticks cool fully before storing in the fridge or freezer.
  • To store, place cooled sticks into an airtight container and store in the fridge for about 3 days. Or add to zip top freezer bag and store in the freezer for up to 3 months. To reheat, remove as many sticks as you need and place on a microwave-safe plate. Warm in 15 second increments until warm.
  • To make without a blender, mash very, very well in a bowl with a fork.
  • You can also bake full slices, then cut into sticks with kitchen scissors.
  • Gluten-free: Use GF bread.
  • Dairy-free: Use nondairy milk.
  • Egg-Free: Omit the egg and increase milk to 1/2 cup.
  • Banana-Free: Omit the banana and replace with mashed roasted sweet potato or pumpkin puree or add an additional egg and 1/4 cup milk.
  • You may also like 2-Ingredient Pancakes, Easy Toddler Breakfasts, and Banana Breakfast Cookies.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

This post was originally posted November 2019.

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baked-french-toast-sticks-on-plate-with-bananas

Baked Banana French Toast Sticks


  • Author:
    Amy Palanjian

  • Prep Time:
    10

  • Cook Time:
    16

  • Total Time:
    26 minutes

  • Yield:
    Serves 46 1x

  • Category:
    Breakfast

  • Method:
    Baking

  • Cuisine:
    American


Description

You can use any sliced bread that you like. I typically use whole grain or sourdough. You can also bake full slices of bread, then cut into sticks with kitchen scissors. See Notes for allergy-substitutions.


  • 8 slices whole grain or sourdough sandwich bread
  • 2 large eggs
  • 1/3 cup milk
  • 1 small very ripe banana (about 1/2 cup slices)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Maple syrup, yogurt, nut butter or jam to serve, optional


Instructions

  1. Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
  2. Cut each slice of bread into into 4 sticks.
  3. Add the eggs, milk, banana, vanilla, and cinnamon to a blender. Blend until smooth. (Or, skip the blender and mash everything together in a bowl.)
  4. Dip each piece of bread into the batter, letting the excess drip off. Then place onto the prepared baking sheet.
  5. Bake for 8 minutes. Flip over and bake for an additional 10 minutes, or until lightly golden brown and cooked through.
  6. Serve warm with toppings or dips such as maple syrup, yogurt, nut butter, jam, or warmed frozen fruit.



Notes

To store, place cooled sticks into an airtight container and store in the fridge for about 3 days. Or add to zip top freezer bag and store in the freezer for up to 3 months. To reheat, remove as many sticks as you need and place on a microwave-safe plate. Warm in 15 second increments until warm.

Use a fork to flip the sticks over quickly in the batter—you want them to absorb just enough batter to coat, but don’t let them sit in the batter too long. This ensures that they have a good texture when reheated.

To make without a blender, mash very, very well in a bowl with a fork in Step 3.

You can also bake full slices, then cut them up with kitchens scissors after they’re baked.

Gluten-free: Use GF bread.

Dairy-free: Use nondairy milk.

Egg-Free: Omit egg and increase milk to 1 cup.

Banana-Free: Omit the banana and replace with mashed roasted sweet potato or pumpkin puree or add an additional egg and 1/4 cup milk.

Keywords: french toast sticks, baked french toast




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