Banana and pecan french toast

Banana and pecan french toast


  1. Gently mix together the bananas, pecan nuts, golden syrup and cinnamon. Divide between 4 pieces of bread, leaving a small gap along the edges. Top with the remaining bread to make 4 sandwiches. Press lightly to hold in place.
  2. Beat together the eggs and milk in a shallow bowl. Dip each sandwich in the egg mixture leaving to soak for a few moments each side.
  3. Heat the butter in a large saucepan over a medium and fry each sandwich for about 4 minutes until golden, turning halfway through. You will probably need to do this in batches, depending on the size of your frying pan.
  4. Cut each piece of French toast in half and serve with a spoonful of yoghurt and plenty of golden syrup drizzled over the top.

Recipes created by Jo Pratt for Lyle’s Golden Syrup. For more delicious recipe inspiration visit

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This sweet sandwich with sliced banana, chopped pecans and golden syrup is perfect for a morning treat


4 medium size bananas, peeled and thinly sliced
125g of pecan nuts, roughly chopped
4 tbsp golden syrup, plus extra to drizzle
2 tsp cinnamon
8 slices white or wholemeal bread
6 large eggs
200ml milk
Natural or Greek yoghurt, to serve


Time: 10 mins
Serves: 4
Nutrition: n/a