Banana Bread French Toast (Gluten Free, Paleo + Dairy Free)

Ingredients

• 4 bananas (575 g mashed; about 2½ cups)bananas
• 4eggs
• 140 g (½ cup)almond butter or another nut butter
• 4 tablespoonscoconut oil, melted
• 75 g (½ cup)coconut flour
• ½ teaspooncinnamon
• 1 teaspoonbicarbonate of soda
• 1 teaspoonbaking powder
• 1 teaspoonvanilla extract
• ¼ teaspoonsea salt
• 2eggs
• 180 ml (¾ cup)tinned coconut milk, light or full-fat
• 2 tablespoonshoney or maple syrup
• ½ teaspooncinnamon
• ½ teaspoonvanilla extract
• 2, cut into 1.3 cm slicesbananas
• 1 tablespooncoconut oil
• 2 tablespoonscoconut sugar

Instructions

1. 1

   Prepare the tin

   Grease a 23 × 13 cm (9 × 5 inch) loaf tin and heat the oven to 175°C (350°F).

2. 2

   Mix wet ingredients

   In a large bowl or mixer, combine the mashed bananas, 4 eggs, melted coconut oil, vanilla extract and nut butter until evenly mixed.

3. 3

   Add dry ingredients

   Mix the coconut flour, cinnamon, bicarbonate of soda, baking powder and sea salt into the wet mixture.

4. 4

   Bake the loaf

   Pour the batter into the prepared tin and spread it evenly. Bake for about 50–60 minutes, until a toothpick inserted in the centre comes out clean.

5. 5

   Cool the loaf

   Leave the loaf on a wire rack for about 30 minutes. Turn it out onto the rack and let it cool completely.

6. 6

   Slice the bread

   Once completely cool, cut the banana bread into 2.5 cm-thick slices.

7. 7

   Whisk the dip

   In a medium bowl, whisk together the 2 eggs, coconut milk, honey or maple syrup, and vanilla extract.

8. 8

   Cook the toast

   Heat a griddle or frying pan over medium-high heat and grease it with a little coconut oil. Soak each slice in the egg and coconut milk mixture, then cook for 3–4 minutes on each side, until golden.

9. 9

   Caramelise bananas

   Melt the coconut oil in a frying pan over medium heat. Arrange the sliced bananas in an even layer and sprinkle with coconut sugar. Cook for 2–3 minutes, until the sugar caramelises and coats the bananas. Serve straight away with the French toast.

What is banana bread French toast?

French toast is typically made by dipping bread in an egg mixture and frying it until browned. This version uses homemade banana bread in place of sliced bread, then adds a topping of caramelised banana.

The recipe combines two familiar breakfast ideas: a sweet, fruit-rich loaf and pan-fried French toast. The loaf needs to cool fully before slicing, which helps it hold together when dipped.

Nutrition and macros by portion

The nutrition label shows one serving as written: 368 calories, 10g protein, 33g carbs, 24g fat.

The bananas and coconut flour provide most of the carbohydrates, while the nut butter, coconut oil and coconut milk contribute much of the fat. Eggs and nut butter supply most of the protein. Balance a serving with plain yoghurt or a savoury side such as eggs, and use fresh berries if you want a less-sweet accompaniment.

The banana bread base

Ripe bananas: Mash the four bananas for the loaf until smooth, then mix them with the eggs, coconut oil, vanilla and nut butter. This gives the batter its moist, dense base.

Coconut flour: Measure the flour as listed and mix it thoroughly with the raising agents and cinnamon. Coconut flour behaves differently from wheat flour, so keep to the stated quantity rather than swapping it by eye.

Why the loaf must cool

Cooling time: Let the loaf rest in its tin for about 30 minutes before turning it out, then leave it until completely cool. Warm bread is more likely to crumble when sliced or soaked.

Even slices: Cut the cooled loaf into slices about 2.5 cm thick. Keeping them similar in size helps them soak and brown at a similar rate.

Dipping and frying

Egg mixture: Whisk the eggs, coconut milk, sweetener and vanilla until combined. Dip each slice so it is coated, but handle it gently because the banana bread is softer than a sturdy loaf.

Pan heat: Use medium-high heat and cook each side for 3–4 minutes. Adjust the heat if the outside darkens before the centre is warmed through.

Caramelised banana topping

Single layer: Arrange the banana slices evenly in the pan so they cook against the surface rather than pile up. Sprinkle the coconut sugar over them as directed.

Doneness: Cook for 2–3 minutes, until the sugar melts and coats the banana. Serve the topping straight away while it is warm.

Serving ideas

Serve the French toast as soon as it is cooked, with the caramelised bananas alongside or over the top. The recipe is already sweet, so plain yoghurt or fresh berries can add a contrasting, less-sweet accompaniment.

For a brunch spread, pair it with something savoury such as eggs. Cut the slices in half if you want smaller portions for sharing.

Recipe notes & tips

• Use ripe bananas that mash easily for the loaf.
• Scrape the bowl well so the coconut flour is evenly mixed into the batter.
• Check the loaf at about 50 minutes, as oven times can vary.
• Cool the loaf completely before cutting or dipping the slices.
• Cook the banana slices in a single layer for an even coating of caramelised sugar.

Variations

• Choose another nut butter: Use a different nut butter in place of the almond butter.
• Pick a sweetener: Use either honey or maple syrup in the dipping mixture.
• Use light coconut milk: Choose light coconut milk for a less-rich dip.
• Serve with berries: Add fresh berries alongside the warm toast.
• Add a savoury side: Serve with eggs for a more substantial brunch.

Common mistakes to avoid

• Slicing the loaf warm: It may fall apart; let it cool completely first.
• Uneven slices: They can cook at different rates; aim for slices about 2.5 cm thick.
• Soaking too roughly: Soft bread can break; dip and lift each slice gently.
• Overheating the pan: The outside may brown too quickly; lower the heat if needed.
• Crowding the banana slices: They may not cook evenly; arrange them in a single layer.

How to store

Keep leftover banana bread and cooked French toast covered in the fridge and use within 3 days. Reheat the toast in a frying pan over a low-to-medium heat or in the oven until warmed through; store the caramelised bananas separately if possible.

Frequently asked questions