Gluten-Free Chocolate Banana French Toast Recipe

This post is sponsored by Juvela.

If you want a truly indulgent treat, this gluten free chocolate and banana French toast delivers. Sweet, decadent and filled with melted chocolate, it’s the ultimate weekend brunch — and a fun twist to enjoy during British Sandwich Week.

Yes, it’s a little quirky to celebrate French toast during British Sandwich Week, but being in Britain gives me licence to call this a sandwich. This gluten free chocolate and banana French toast is incredibly easy, seriously moreish and perfect for a relaxed morning.

The ultimate gluten free brunch recipe

For this recipe I used Juvela Fresh White Gluten Free Bread. It’s one of my favourite gluten free loaves because the texture is excellent — you don’t always need toasting to make it enjoyable. The bread uses gluten free wheat starch, which helps give it a great crumb. You can find it in the free-from aisle at many supermarkets.

The concept is simple. Mash very ripe bananas and mix them with chopped milk chocolate. Spread the mixture between two slices of Juvela Fresh White Gluten Free Bread to make sandwiches. Whisk eggs with a little double cream, vanilla and maple syrup, then dip the sandwiches in the mixture and fry them in butter until golden. From prep to plate it takes under 10 minutes and the flavour is outstanding.

My gluten free chocolate and banana French toast recipe

This works brilliantly for Sunday brunch but also makes a fun dessert. It’s fast to assemble and forgiving to make, and you can easily vary the filling — peanut butter would be a delicious addition next time. If you try this, tag me on Instagram and use #theglutenfreeblogger so I can see your photos.

Yield: 2 people

Gluten free chocolate and banana French toast

Lightly sweet and decadently filled, this gluten free chocolate and banana French toast is a perfect breakfast or brunch treat.

Ingredients

6 slices Juvela Fresh White Gluten Free Bread
1 ripe banana
75 g milk chocolate, chopped into small chunks
2 large eggs
1 tbsp double cream
1 tbsp maple syrup
1 tsp vanilla extract
25 g butter, for frying

Instructions

Peel the banana, slice and mash in a large bowl. Stir in the chopped chocolate until evenly combined.
Lay out three slices of bread and divide the banana-chocolate mixture between them, spreading evenly but keeping clear of the edges. Top with the remaining three slices to form sandwiches.
Crack the eggs onto a plate and add the double cream, vanilla extract and maple syrup. Whisk with a fork until blended.
Melt the butter in a frying pan over low–medium heat. Dip each sandwich into the egg mixture to coat both sides.
Fry the sandwich in the pan for about one minute per side, until both sides are golden. Repeat with remaining sandwiches, then cut in half and serve hot.

Notes

Optional: drizzle with extra maple syrup or dust with cinnamon or icing sugar before serving.

Need some more gluten free recipe inspiration?

If this recipe has whet your appetite, here are a few other gluten free dishes I’ve made using Juvela bread:

My fish goujons and tartare sauce
Gluten free lemon and pistachio drizzle cake
My three favourite gluten free sandwich fillings
Gluten free crêpes

If you make this recipe I’d love to see your photos — share them using #theglutenfreeblogger, post in my Facebook group or tag me on Instagram.