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"Hunger is the best sauce in the world."--Cervantes

Banana-Coconut French Toast with Caramel Drizzle Recipe

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This recipe for Banana-Coconut French Toast with Caramel Drizzle is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large bananas, ½ cup coconut sugar, 1½ cups unsweetened coconut milk,
3 large eggs, ¼ tsp. cinnamon, ⅛ tsp. salt, ¼ cup walnuts (toasted), 8 (¾" thick) slices Challah bread
Directions:
Directions:
1. Mash half a banana. In a saucepan over medium-high heat, whisk mashed bananas,
coconut sugar and ½ cup coconut milk. Bring to a boil; reduce heat to medium-low and
cook until thickened, about 8-10 minutes. Remove from heat; stir in ¼ cup coconut milk
and salt.

2. Slice remaining bananas. In a large bowl, whisk eggs, cinnamon and remaining
coconut milk. Dip bread slices in egg mixture to coat. In large, greased non stick
over medium heat, cook bread in skillet until lightly browned, about 2-3 min. per side.

3. Place 2 French toasts on each serving plate. Top one with 2 tbsp. coconut-caramel
sauce and sliced bananas: top with second French toast slice. Drizzle with remaining
sauce and sprinkle on walnuts.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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