This French toast recipe is so simple to make and all the ingredients can be stored at room temperature.
By using a banana in place of eggs and full-fat coconut milk in place of the milk, you can achieve the same French Toast effect but with a unique flavor.
So if you’re looking to have a French toast brunch party on your next camping or bike trip but don’t want to deal with all those perishable ingredients, then this recipe is for you!
If you are using a full loaf of bread, cut it into slices around ¾” thick (1). This should give you a properly browned outside while retaining a soft, custardy inside.
Start by mashing up the banana with a fork (2). A ripe or slightly over-ripe banana will work best. Mash until it turns into a liquidy puree. Then add in the can of full-fat coconut milk. If it’s cold, the coconut fat will harden into a solid cap at the top of the can.
Mix the banana and coconut milk together, then add the cinnamon, vanilla extract, and salt. Stir thoroughly until well combined. If it’s a little chunky from bits of banana or solid chunks of coconut fat, that’s fine.
One at a time, dunk your bread slices into the batter, allowing it to soak on each side for about 10 seconds, and then load them into the skillet (3). Only start the soaking process if you have room to immediately put it in the skillet, otherwise, it will become oversaturated.
As soon as one side becomes golden brown, flip, wait, remove, and repeat (4). Once the production line gets started, you can quickly start turning them out.
- 1 lb loaf crusty French bread, cut into ¾” slices
- 1 very ripe banana
- 1 (14 oz) can coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- coconut oil
- warmed maple syrup
- fresh blueberries
- shredded coconut flakes
- In a container large enough to accommodate a slice or two of bread, mash the banana until it’s smooth. Add the coconut milk, cinnamon, vanilla extract, and salt and whisk to combine. You want this batter to be as smooth as possible.
- Heat a non-stick skillet over medium heat.
- Dip a slice of bread into the batter and let it soak for a few seconds on each side. Let the excess drip off and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side.
- Repeat with the rest of the bread, adding coconut oil to the skillet as needed.
- Serve with syrup, fresh blueberries, and shredded coconut. Enjoy!