Cut the banana bread into thick, steady slices, between ¾ and 1 inch, so they do not collapse while dipping. Day-old bread holds its shape especially well. Spread the slices out on a tray so each one gets dipped quickly and evenly once the pan is ready.

Set a non-stick or cast-iron pan over medium heat. Add butter and a little oil to the surface. The oil keeps the butter from browning too fast, and together they create the golden crust French toast is known for. Wait until the butter foams lightly before placing anything in the pan.

Place each slice in the batter for just three to four seconds per side. Banana bread drinks liquid quickly, so keeping it brief avoids breakage. Once dipped, lift the slice and hold it for a moment so excess batter falls back into the bowl. This keeps the pan from getting messy and helps the slices brown evenly.

Lay the soaked slices gently on the pan. Cook for 2 to 3 minutes on each side, until deep golden and lightly crisp. If your bread doesn’t have chocolate chips baked in, sprinkle a few on top after the slice hits the pan so they soften but don’t burn. Turn carefully to keep the structure intact.

Add a little butter as you cook each new batch so the crust stays consistent. Rest the prepared slices on a wire rack or in a warm oven set to low heat. This prevents steam from softening the edges while you finish the remaining pieces.

Arrange the slices on a plate, layering banana rounds on top. A quick dusting of powdered sugar and a pour of warm maple syrup bring everything together. Serve right away while the centres are tender and the edges still have their light crunch.