Ingredients

The following ingredients have 4 Servings
  • 1 cup almond milk (unsweetened)
  • 1 medium banana (ripe)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon chia seeds (white or black)
  • 1 teaspoon cinnamon (ground)
  • 1/4 teaspoon salt
  • 8 slices bread (gluten-free)
  • 1/4 cup coconut oil (melted)
  • 2 medium bananas (thickly sliced on the diagonal)
  • 1/4 cup coconut sugar ((or regular sugar))
  • 1 - 2 tablespoons coconut oil (melted)
  • Pure maple syrup (for serving)
  • 2 tablespoons pecans (or walnuts, crushed)
  • 1 tablespoon unsweetened coconut flakes

Instruction

  • Set the oven to its lowest temperature or the “warm” setting.
  • To make the French toast, pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds until well combined.
  • Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly. In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.
  • In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil or the bread won’t get crispy.) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm and repeat to fry the remaining bread, adding more coconut oil to cook each batch.
  • While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zip-lock bag, seal, and shake to coat evenly.
  • In a skillet over medium-high heat, warm the coconut oil, add the coated bananas, and fry for about 2 minutes on each side until nicely caramelized.
  • Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster. Pass maple syrup at the table.