banana bread french toast

I hate to play favorites, but this might be the best damn thing i’ve ever made.

like leslie knope, i like to jam on my planner and i’m into waffles in a big way; I will generally choose that over pancakes, crepes, or eggs benedict every day of the week. that is… until now. french toast is spectacular on it’s own and banana bread is always a good idea, plus there’s room for everyone at this table so i’m seeing this as a major bless up situation. because grain-free banana bread french toast are you kidding me? i’m weeping happy breakfast tears and I can’t breathe.

after several failed, mushy attempts, I tweaked the banana bread to be sturdy enough to hold batter and be flipped on a griddle (re: so many mushy nightmares.) what we’ve ended up with is a grain-free not-too-sweet banana bread that then becomes french toast by adding a sh*t load of cinnamon and crisped up in ghee. I KNOW.

please make this for yourself this weekend. seriously. let’s chat about it over coffee, wave our forks delightedly, and have ourselves a day, ok? we deserve this.

banana bread french toast
makes 8 slices
prep time for the bread: 10 minutes
prep time for the french toast: 5 minutes
cook time for the bread: 50 minutes
cook time for the french toast: 10 minutes
*prep the bread ahead of time so that when you’re ready for french toast, all you have to do is slice and dunk.

for the banana bread:
2c almond flour
1tsp baking soda
1 1/2tsp cinnamon
1/2tsp sea salt
3 ripe bananas, mashed
3 eggs
2tbsp maple syrup
1tsp vanilla extract
coconut oil spray

preheat oven to 350.
mix the dry ingredients, then set aside. in a separate bowl, combine the wet ingredients using a hand or stand mixer. add the dry to wet, and mix again until smooth.

line a small loaf pan with parchment paper, and coat the parchment with coconut oil spray. pour the batter into the pan, and bake for 50 minutes, or until a knife comes out clean.

let the loaf cool completely (this may take a couple hours.)

for the french toast:
1 loaf of banana bread, sliced thick
1/2c unsweetened almond milk
1 egg
1tsp vanilla extract
1tsp cinnamon
ghee to grease the griddle (I like fourth & heart vanilla bean ghee for this)

preheat the griddle to medium-medium high. scoop some ghee onto the griddle to coat.
whisk the wet ingredients. gently dunk each banana bread slice into the mixture, coating both sides. shake off any excess liquid. you may have to work in batches depending on how big your griddle is!

place banana bread slices on the griddle. sear for 3-4 minutes until the bottom is crispy and golden, then flip, searing for another 2-3 minutes on the other side.

serve with maple syrup, melted ghee, berries, banana slices - or eat these plain. truly no rules with this one.