Coconut Banana French Toast Recipes

Steps:

• For the spiced butter: Put the butter in a small bowl. Add the agave, cinnamon, ginger and nutmeg and mash with a spoon until smooth. Transfer to a ramekin.
• For the raspberry sauce: Add the jam and lemon juice to a small skillet and cook over low heat until melted and bubbling around the edges, 1 to 2 minutes. Keep warm or reheat before serving.
• For the French toast: Combine 3/4 cup of the toasted coconut, the coconut milk, agave, millet flour, cinnamon, ginger, nutmeg, salt and banana in a blender. Blend on high until very smooth. Pour into a baking dish.
• Heat a large nonstick skillet or griddle over medium heat. Brush with oil. Soak the challah in the batter, 15 to 30 seconds per side (to wet it, but don't saturate it). Add to the skillet and cook until caramelized on the bottom, about 2 minutes. Flip and cook the second side, about 2 minutes more.
• Serve the French toast with the spiced butter and raspberry sauce, garnish with fresh raspberries and the remaining 1/4 cup toasted coconut.

Steps:

• In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

Steps:

• Preheat oven to 200°.
• In a wide mixing bowl, whisk together the flour, arrowroot, 1/2 teaspoon of cinnamon, and salt.
• Whisk in the soy milk, coconut milk, and vanilla extract.
• Place the coconut shreds in a wide flat bowl or plate.
• Preheat a large nonstick pan over medium heat.
• Once warm, pour a thin layer of coconut oil or vegan butter (about 2-3 tbsp) into the pan to coat the entire bottom.
• Dip each side of the bread in the batter mixture, and allow excess batter to drip off.
• Dip one side in the coconut shreds, then cook each side of the bread until golden brown, about 4 minutes each side.
• Repeat with the remaining slices. Oil the pan before each new slice.
• Keep toast warm in the oven until serving.
• Serve with sliced banana and maple syrup.

Steps:

• Whisk eggs. Tear bread into 1/2 inch to 1 inch pieces and add them to the eggs. Add cinnamon and sugar and toss. Spray nonstick pan with a little Pam or use butter. After pan is warm, add the bananas, turning once. Add the Bread mixture to the pan and cook a few minutes until the egg is cooked and the bread is to your liking. Add milk and let it bubble and thicken. Serve warm.

Steps:

• Place all ingredients (except bread!) into a blender and blend until smooth. Pour into a large, shallow bowl, and set aside.
• Slice bread into 8 thick slices. Heat a griddle or pan and brush with oil. Submerge bread slices into the batter, lift out with a pair of tongs, and place onto hot pan. Cook until golden brown, flip and cook on the reverse side. Serve immediately with your favourite toppings.

Steps:

• Preheat the oven to 350oF.
• Heat the coconut milk, milk and butter in a pot over a low heat until the butter has melted. Take off the heat and beat in the mashed banana, sugar, salt and eggs.
• Take each slice of bread and dip into the banana mixture. Lay into a greased 9x11-inch dish. Pour the excess banana mixture over the top of the bread. Sprinkle with the flaked coconut and raw sugar then bake for 20-25 minutes until golden and crisp on top.