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Cinnamon French toast with ricotta and bananas

Cinnamon French toast with ricotta and bananas


Spiced French toast topped with caramelised bananas and creamy ricotta – that's brunch sorted.

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2809kj 670kcal
  • Fat
    High 37%
  • Saturates
    High 63%
  • Sugar
    High 44%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 88g


  • ½ x 250g tub Co-op Italian ricotta
  • 2 tsp ground cinnamon
  • 2½ tbsp Fairtrade icing sugar
  • 2 Co-op British free range eggs
  • 150ml Co-op single cream
  • 40g Co-op British unsalted butter
  • 8 slices Co-op Irresistible sourdough bloomer
  • 2 tbsp maple syrup
  • 4 Co-op Fairtrade bananas, sliced diagonally
  • 2 tbsp Co-op flaked almonds, toasted


  1. Combine the ricotta with ½ tsp of the cinnamon and ½ tbsp of the sugar. Whisk the eggs, cream, remaining sugar and 1 tsp of the cinnamon in a shallow dish.
  2. Melt half the butter in a frying pan over a medium heat. In batches, submerge the bread in the egg mixture for 20 seconds, then fry for 2-3 mins each side until golden. Keep warm until needed.
  3. Put the remaining butter and cinnamon in the pan with the syrup, and fry the banana for 1-2 mins each side until golden.
  4. Spread the ricotta over the French toast and top with the banana and almonds. Drizzle with any pan juices, then serve.

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