Official Tonga Toast Recipe from Kona Cafe at the Polynesian Village

When you read “banana-stuffed sourdough bread, battered, deep-fried, and dusted with cinnamon-sugar” you can only help but think of one thing, Tonga Toast! Currently served at Kona Cafe and Capt. Cook’s, this decadent breakfast classic has been on the menu at Disney’s Polynesian Village Resort since 1971.  

This blissfully rich breakfast recipe is perfect as a treat and a great way for the family to enjoy a taste of Disney magic.  

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Have you had the change to chow down on this yummy breakfast dish from Kona Cafe? The Tonga Toast has become a Disney World food classic. I mean how can you go wrong with deep-fried sugared bread? Another win for those with food allergies is you can order a gluten-free – dairy-free version as well!

Recipe for Tonga Toast from Disney’s Polynesian Village Resort

Serves 4 

Ingredients: 

Sugar-Cinnamon 

• 3/4 cup granulated sugar 
• 2 teaspoons cinnamon 

Batter 

• 4 large eggs 
• 1 1/3 cup whole milk 
• 1/4 teaspoon cinnamon 
• 1 tablespoon granulated sugar 

Tonga Toast 

• 1 quart canola oil, for frying 
• 1 loaf sourdough bread (uncut, 12 inches long) 
• 2 large bananas, peeled 

Directions: 

For Sugar-Cinnamon: 

Mix sugar and cinnamon in a medium bowl (large enough to roll toast) with a fork until thoroughly blended.  Set aside. 

For Batter: 

Whip eggs in a medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.   

For Tonga Toast: 

1. Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.) 
2. Slice the bread into four three-inch-thick slices. 
3. Cut each banana in half crosswise, then each piece lengthwise. 
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice. 
5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into the hot oil. 
6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on the other side. Remove and drain excess oil. 
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast. 

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder, while preparing this recipe, please supervise children who are helping or nearby. 

Click here for a print-at-home version of this recipe! 

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If you have a chance to make this recipe at home we would love to hear from you on how it came out! We are excited to take a stab at this one ourselves, though I am aiming for topping cupcakes instead of the sugar cookies they mention in the recipe.