Banana Eggy Bread

Turn your sad looking banana that’s lingering in the bowl into a breakfast for champions with this yummy banana eggy bread recipe!


  • 2 thick slices of bread*
  • 1 large egg or 55ml of milk **
  • 1 medium banana (riper the better)
  • 1 teaspoon vanilla extract (optional)
  • A teaspoon of unsalted butter and a teeny drizzle of sunflower oil for frying.
  • Half a teaspoon of ground cinnamon added to the whisked egg – Optional Extra


Put a large frying pan on to a medium/high heat, add your butter and a little drizzle of oil to stop the butter
from burning.

In a wide shall sided bowl, mash your banana with a fork.

Add the egg and vanilla extract and whisk.

Dip the bread into the banana mixture and coat all over ensuring you can’t see any dry bread.

Fry the eggy bread for 2/3 minutes per side until all the egg is cooked and coloured nicely.

Prep 3 minutes – Cook 4 minutes | Freezable for up to 2 months

This recipe is suitable from 6 months. Cut the eggy bread into finger strips if serving to babies under one.

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