Ingredients
Scale
For the banana bread
- 4 bananas (2½ cups mashed or 575 grams)
- 4 eggs
- ½ cup (140g) almond butter (or nut butter of choice)
- 4 tablespoons coconut oil (melted)
- ½ cup (75g) coconut flour
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the soaking mixture
- 2 eggs
- ¾ cups canned coconut milk (light or full-fat will work)
- 2 tablespoons honey or maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
For the caramelized bananas
- 2 bananas (cut into ½” slices)
- 1 tablespoon coconut oil
- 2 tablespoons coconut sugar
Instructions
- Grease one 9″x5″ loaf pan and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
- Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 50-60 minutes. A toothpick inserted into the center should come out clean.
- Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling completely.
- Once the banana bread is completely cool, slice it into 1” thick slices.
- In a medium mixing bowl, whisk together the eggs, coconut milk, honey or maple syrup, and vanilla extract.
- Heat a griddle or skillet over medium-high heat and grease wth a bit of coconut oil. Soak each slice of banana bread in the egg coconut milk mixture. Place in the pan and cook for 3-4 minutes on each side, or until golden brown. Serve immediately with caramelized bananas.
For the caramelized bananas
- Melt the coconut oil in a skillet over medium heat. Add the sliced bananas in an even layer and sprinkle the coconut sugar on top. Cook for 2-3 minutes or until the sugar has caramelized, coating the bananas. Serve immediately with banana bread french toast.