When I was a kid, French toast or eggy bread was the biggest treat. I didn’t actually realise there was a difference between the two; to me both meant a sweet breakfast. Whilst there’s honestly not that much you can do to improve upon the classic, flavoured simply with sugar and cinnamon, I am rather partial to filled French toast. Cooked banana always goes gorgeously caramelised when cooked, and this recipe allows for a generous amount of filling to ooze out. Serve up next time you’re having a shared brunch as an impressive main dish, alongside fresh berries and coyo or nut yoghurt.