Sourdough Banana French Toast

This Sourdough Banana French Toast was made with my Dairy-Free French Toast method!**  It’s such a simple and satisfying breakfast, and the quantities are easily multiplied if you’re feeding a group.

  • I’m such a big fan of using Saigon cinnamon, especially in French Toast! It adds the perfect touch of sweetness, and the flavor goes a long way! It’s been my go-to cinnamon variety for years.
  • Dark maple syrup has become another essential in our kitchen. Compared to lighter varieties, the maple taste shines through so much more. I highly recommend trying it out for meals like french toast!

**Because there is less liquid involved without the use of milk, the egginess is more prominent – but this creates a heartiness that’s perfectly balanced with the sweetness of the syrup and fruit on top!

Servings: 1


  • 2 Slices Sourdough Bread
  • 2 Eggs
  • A Generous Sprinkle Of Saigon Cinnamon
  • 1 Sliced Banana
  • Dark Maple Syrup


Warm up a small nonstick pan on medium heat

Scramble the eggs in a bowl

Add the saigon cinnamon and scramble again

Coat slice 1 of the bread in the egg mixture and cook it evenly on each side

Repeat with slice 2

Top with banana slices and maple syrup


Ingredient recommendations linked!

Did you love this Sourdough Banana French Toast? Do you want more banana breakfasts? Try out my Chocolate Chip Banana Protein Oats!

Dairy-Free French Toast

Yes, most French Toast calls for milk!  One day years back when I didn’t have any on hand, I experimented to see what would happen if I went without.  It became my preferred method!  Because there is less liquid involved, the egginess is slightly more prominent, but this creates a heartiness that I truly love.  Don’t worry, it’s plenty sweet once toppings such as syrup and fruit are added!


Bread Of Choice

Eggs (Roughly 2 eggs per 2 bread slices)

Saigon Cinnamon (Such as the variety from McCormick)

Toppings Of Choice (Maple Syrup, Extra Cinnamon, Fresh Berries…Whatever you like!)


Warm up a nonstick pan on medium heat

Grab your favorite bread and set aside

Scramble up enough eggs to cover the slices – roughly 2 eggs per 2 bread slices

Add a generous sprinkle of saigon cinnamon to the scramble

Coat your slices in the egg/cinnamon mixture and cook evenly on each side

Add your favorite toppings (I personally love dark maple syrup, some extra cinnamon, and fresh berries)