Recreate this indulgent banoffee french toast, then check out our classic french toast, sweetcorn french toast with blueberries, pandoro french toast with blueberry and sage compote and more french toast recipes.

Try this banoffee french toast recipe from Dumpling Shack Group co-founder and chef John Li. It’s one that John has shared as part of his guide to Hong Kong cuisine. Check it out to learn about dim sum, dumplings and Chinese bakeries.

When John couldn’t find his favourite Hong Kong-style shengjianbao (pan- fried soup dumplings) in London, he started Dumpling Shack with his wife and co-owner Yee as a Saturday stall. They then found a permanent site in Spitalfields and have now expanded into three sibling brands: Dumpling Shack, Fen Noodles (hand-pulled noodles) and Sichuan Fry (crispy fried chicken sandwiches), each with its own identity.



  • 4 slices thick white bread
  • 3 tbsp salted caramel sauce (see below)
  • 2 bananas, 1 sliced, 1 left whole
  • 3 eggs, whisked
  • 200ml double cream
  • 1 tbsp caster sugar, plus 2 tsp for the banana
  • 3 tbsp condensed milk
  • vegetable oil, for frying


  • 200g granulated sugar
  • 90g unsalted butter, cubed
  • 120ml double cream


  • STEP 1

    To make the caramel sauce, heat the sugar in a medium pan over a medium heat, tipping the pan from side to side to help the sugar melt evenly. When it’s caramelised and dark gold, quickly add the butter and stir until completely melted – this whole process should take 2-3 mins. Gradually add in the cream while stirring and allow to boil for 1 min. Remove from the heat and stir in 1 tsp salt. Leave to cool before using.

  • STEP 2

    To make the toast, remove the crusts from the bread and spread a layer of salted caramel on both slices, reserving the rest for drizzling, then add a few slices of banana and sandwich together, caramel-side in.

  • STEP 3

    Dip the bread in the eggs, soaking each side. Heat 2 tsp veg oil in a frying pan and, once hot, fry the toast. Flip every now and then, and keep frying until golden.

  • STEP 4

    Whip the cream with the sugar until you have soft peaks. Slice the whole banana lengthways, coat the sliced side with 2 tsp sugar and use a blowtorch to caramelise it – alternatively you can grill it or fry sugar-side down in a lightly oiled pan.

  • STEP 5

    Spoon some cream on top of the toast, put the banana slices on top and drizzle with salted caramel and condensed milk. Keep any leftover caramel sauce chilled for a week.

Check out more of our best salted caramel recipes

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