Disney Recipe: Tonga Toast from Kona Cafe in Disney World

Recently, we told you about yet another fantastic breakfast we had at Kona Cafe, located at Disney’s Polynesian Resort. Known for its beloved breakfasts, many guests count Tonga Toast among their all-time favorite Disney Dishes!

Tonga Toast with Bacon

But if you, like me, can’t get to Disney World everytime the craving for Tonga Toast strikes, you’re in luck! Because today, we’re sharing the secret to the magic with you!

Tonga Toast – Inside

Now, be sure to send me a tweet to let me know when to come over for breakfast!! :-)

Tonga Toast

Serves 4
Sugar-Cinnamon Ingredients:
3/4 cup granulated sugar
2 teaspoons cinnamon

Batter Ingredients:
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar

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

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

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

For Tonga toast:
1. Preheat oil to 350 degrees 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 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 other side. Remove and drain excess oil.
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.

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Get the Disney Recipe for Tonga Toast from Kona Cafe in Disney World!

Will you be making Tonga Toast tomorrow morning for breakfast – or tonight for dinner? Let us know in comments!

Recipe Courtesy of Taste of Disney


  1. says

    Michele — Do you have a local bakery? They could possibly sell you a loaf without slicing. Also, any friends who want to try their hand at breadmaking? ;-)

  2. Yves says

    I love Tonga Toast. It’s a must have on every visits!!

    We do a variation of this receipe every two months!! We put a Disney table cloth and spread the table with the confetis that we collected from the Royal Table!!

    It’s a feast every time.

  3. Colette says

    Ive made this before. I made it before I went to WDW (after hearing all the good reviews about it) and I actually got some from the Poly when I was at WDW in March. It is delicious, even if you do make it yourself :)

  4. Dana says

    Is this deep fried, or can I make this on my stove? I would love to make some Tonga Toast myself since we won’t be making it to the Kona Cafe on our trip in two weeks!

  5. John Grigas says

    Yes. Yes. Saturday morning. I plan to brag to my twitter friends with some pics! Hmm. There’d be a better than 50% chance to have folks knocking on my door, lol!

  6. Galloping Gourmand says

    Naturally you post this the day my Dr. tells me my pre-diabetes is very close to diabetes and my cholesterol is getting very high again.

    Sourdough is the best bread for a diabetic, but I think the sugar sort of negates any benefit.

  7. Chrissy says

    @Galloping Gourmand – I’m sure you could probably substitute Splenda or Equal (though I’d probably use Splenda) for sugar. I’m a diabetic (have been for six months now), and that’s what I’d do.

  8. Mary Ann says

    Yum! What about the strawberry sauce? I love that and can’t find a recipe anywhere!

  9. James Irby says

    What was the recipe in 1980 ? Was so much better then!
    Why did Disney attempt to kill this all time favorite?
    Did they use coconut oil for the frying mefium? (Origionaly)
    yes i am 62 years old my first visit in 1975 have been every year
    since 1980 some years 3 visits I am annual pass holder.
    what was changed it WAS a must get but now not so much.

  10. James Irby says

    Ps: you did used to have coconut syrup it was much better than the strawberries stuff.

  11. David MarkI says

    Strawberry Compote-
    10 large strawberries
    1 quarter cup sugar
    1 teaspoon vanilla
    slice 6 strawberries in place in a small pot add sugar and vanilla cook it medium high for 5 to 7 minutes until mixture starts to boil. remove from heat and place in blender with four remaining strawberries blend until smooth. this is not overly sweet but it is well balanced with the Tonga Toast

  12. Sue says

    The chef’s at Didney prep the night before. Stuff your bread cover and
    Put in the fridge over night. It allows the sweetness from the bananas
    to get into the bread. It will taste more like what you get at Kona, yes this
    step is left out …..

  13. Amy says

    We LOVE Tonga Toast – made it at home using this recipe and it was amazing! Always makes a good breakfast at our house!

  14. denise says

    My first taste of the Tonga Toast at the Polynesian was in 1982. That was our first trip to Disney with three kids. There was on the Magic Kingdom, Discovery Island and River Country then. Since then we have been back many more times. Each time we make a date for the Tonga breakfast. Can’t go to Disney without have it for breakfast at least once. Looking at the pictures, I can still taste it. We will have it again when we go back in 2016.

  15. Melanie Drake says

    Great recipe!! I never tried it at Kona (despite all the raves) but following this recipe was super
    easy at home and delicious.
    I used a loaf of bakery italian bread- regular slices but I didn’t scoop them out for the bananas. I found
    that once you have the banana sliced and in the bread -dipped in the batter -the bread will slightly mold around the filling and seal itself (not perfectly but good enough)
    I used a cast iron pan on the stove with 1/4 -1/2 cup of oil heated enough not to burn
    the bread but hot enough to cook it within 4 mins. You really want that heat to reach the inside and
    warm up the bananas to bring out their flavor. Using two spatulas helps in the flipping process.
    We ate ours with just sliced fresh strawberries and it was heavenly. I don’t think you need a “syrup”
    fruit based or other with this -it would just be too sweet.
    Thanks for providing the recipe :)

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