Caramelised Banana Milk Toast Recipe

Caramelised banana milk toast is one of those recipes I make when I want something warm, sweet and simple. Thick toast gives it some structure, while the buttery banana and warm milk soften each bite.

The only part that needs a little care is the milk. Pour too much too quickly and the bread turns soggy. I add it slowly and stop while the toast still holds its shape.

What you need

• 1 ripe banana
• 2 tablespoons butter
• 2 tablespoons brown sugar, optional
• 3 slices thick-cut bread
• 1 cup milk of your choice
• Ground cinnamon, optional
• Maple syrup or honey, optional

A ripe banana works best here because it softens easily and brings its own sweetness. If the banana is already quite sweet, I don’t find the extra sugar necessary.

Caramelise the banana first

Peel the banana and cut it into thin rounds. Melt the butter in a large frying pan over medium heat.

If you’re using brown sugar, stir it into the melted butter and wait until it dissolves and begins to bubble. Arrange the banana slices in a single layer. Cook them for 2 to 3 minutes on each side, or until they look golden and caramelised, then take the pan off the heat.

Keep an eye on them. The change from golden to burnt can happen quickly once the sugar starts bubbling.

Toast and assemble

Toast the bread until the edges are crisp and the surface is golden. Thick slices are useful because they absorb milk without falling apart immediately.

Place the caramelised banana over each slice of toast. Pour the milk over the bread a little at a time, giving it a moment to soak in before adding more. The aim is soft toast, not bread floating in milk.

Finish with cinnamon, honey or maple syrup if you want more sweetness. Serve it straight away while the toast is warm and the banana is still soft.

A few small adjustments

You can use dairy milk or the milk you normally keep at home. Brown sugar is optional, and a very ripe banana can be sweet enough on its own. Honey or maple syrup should go on last so you can taste the toast before deciding whether it needs more.

This recipe sits somewhere between breakfast and dessert. I prefer it warm, with the toast still firm in the centre. Once it has been left sitting in milk for too long, the texture isn’t nearly as good.

Questions people usually ask

Can I make caramelised banana milk toast without brown sugar?

Yes. Brown sugar is optional in this recipe. A ripe banana becomes sweeter as it cooks in butter, so taste it before adding honey or maple syrup at the end.

Which bread works best?

Thick-cut bread is the safer choice because it can absorb some milk and still hold together. Toast it until golden before adding the banana and milk.

How do I stop the toast becoming soggy?

Add the milk slowly and serve the toast immediately. Let each small pour soak in, then stop while the bread still has some structure.

My final take

The caramelised banana is the part that makes this feel comforting rather than plain. Still, restraint helps. Keep the toast crisp, pour the milk slowly and add extra sweetness only after tasting it.

For a savoury option, see my egg shakshuka recipe. My sweet and sour sweet potato recipe is another pan-cooked snack.