top of page
  • Writer's pictureMargaret Hirsch

Banana Coconut French Toast

French toast just has a way of starting off the morning right and it satisfies all those sweet cravings too! Top it with some maple syrup, fresh berries or even some vegan bacon if you want to go all out!


  • Ripe banana

  • Full fat coconut milk

  • Cinnamon

  • Vanilla essense

  • Salt

  • Bread of choice

  • Toppings of choice – Maple syrup, berries or some vegan bacon

  • If you are using a full loaf of bread, cut it into slices around ¾” thick. This should give you a properly browned outside while retaining a soft, custardy inside.

  • Start by mashing up the banana with a fork. 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.

  • Start warming up your nonstick skillet over medium heat. We found there are enough fats in the coconut milk that you probably don’t need to add additional oil to the pan so long as you’re using non-stick.

  • 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. 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. Once the production line gets started, you can quickly start turning them out.

  • Optional but encouraged, top with fresh berries, and a liberal amount of maple syrup.

Remember to grab your kitchen essentials here. Stay tuned to my blog for your daily dose of motivation, exciting recipes, networking sessions, daily inspiration and much more.

Much Love,

Margaret Hirsch

25 views0 comments


bottom of page