PHILLY Banana Bread French Toast

What you need

  • 4 Medium bananas
  • 1/2 cup (125ml) vegetable oil
  • 1 1/2 cups (260g) brown sugar
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 1½ cups (225g) Self raising flour, sifted
  • 1/2 teaspoon nutmeg
  • 1 tsp cinnamon


  • 250g Philadelphia cheese, cubed
  • 1 tsp vanilla bean paste
  • 2 tbs icing sugar
  • 2 tbs milk


  • 3 eggs, lightly beaten
  • 1 cup (250ml) milk
  • 1/2 tsp ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/8 tsp ground nutmeg
  • 1/4 cup butter, softened
  • 1 banana, peeled and sliced on diagonal, for garnish
  • 1/2 cup pecans, for garnish
  • maple syrup, for garnish

How to make it

  1. PREHEAT oven to 160°C
  2. PEEL and chop the bananas. Place in a medium bowl and mash with a fork. Add sugar, oil, eggs, and vanilla. Wisk to combine. Mix in flour, nutmeg and cinnamon and mix well with a wooden spoon.
  3. POUR into a greased 24cm x 13.5cm loaf pan and line with non-stick baking paper.
  4. BAKE for 1 hour or until a skewer inserted comes out clean.
  5. COOL for 10 minutes and turn out onto a wire rack to cool completely.
  6. SLICE into 1.5cm thick slices and set aside.
  7. PLACE Philadelphia Cream Cheese, vanilla bean paste and icing sugar in a medium sized bowl. Using the back of a fork break up the mixture. Add milk and blend together with a spoon. Set aside.
  8. IN a shallow bowl whisk together the eggs, milk, cinnamon, vanilla, and nutmeg.
  9. PLACE a large non-stick frypan over medium heat and melt 2 tablespoons butter.
  10. WORKING in batches of 3 to four, dip each slice of bread in the egg mixture.
  11. COOK French toast on each side for 3 - 4 minutes or until golden brown. Repeat with remaining bread.
  12. PILE 3 slices of French toast on a plate and top with a dollop of cream cheese, pecans and maple syrup. Serve immediately.