French Toast with Caramelized Bananas
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Large Nonstick Skillet
- 2 Large Mixing Bowls
- Shallow Baking Dish
- Baking Sheet
- 1 cup unsweetened almond milk
- 1 ripe medium banana
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of Kosher salt
- 8 slices challah bread, sliced ½ inch thick
- ½ cup unsalted butter
Preheat oven to 225º.
Combine ingredients in blender
In a blender combine almond milk, banana, maple syrup, vanilla, cinnamon, and salt.
Blend on high until well combined and pour the mixture into a shallow baking dish.
Using a large nonstick skillet over medium heat warm 1 tablespoon of butter at a time.
Dip 2–3 slices of bread into the mixture at a time and transfer to hot skillet.
Fry each side, until golden brown and transfer to the baking sheet.
Warm baking sheet
Place the baking sheet in the oven to keep warm and repeat until all the bread is cooked.
Mix sugar and bananas
While the French toast is keeping warm in the oven combine the banana slices and the sugar in a large bowl and toss to coat evenly.
Warm the butter
In a large nonstick skillet over medium-high heat, warm the butter.
Caramelize the bananas
Once the butter has melted add the bananas, and fry for about 2 minutes on each side until bananas are nicely caramelized.
Place caramelized bananas on French toast
Remove French toast from oven, place 2 slices per plate and spoon some caramelized bananas over the top.
Garnish with some unsweetened dried shredded coconut and fresh berries