Paleo French Toast with Fried Bananas and Salted Coconut Caramel

Ready in: 75 minutes
Servings: 4
Vegetarian
Gluten Free
Very Popular

Ingredients

  • 1 cup almond flour
    Gluten Free;Health Foods;Baking
  • 2 teaspoons baking powder
    Baking
  • 2 bananas, sliced
    Produce
  • 1/2 cup canned coconut milk
    Canned and Jarred
  • 1/2 cup coconut sugar
    Baking
  • 1 tablespoon coconut sugar
    Baking
  • 3 eggs
    Milk, Eggs, Other Dairy
  • 4 eggs
    Milk, Eggs, Other Dairy
  • 1 can full-fat coconut milk
    Canned and Jarred;Milk, Eggs, Other Dairy
  • 2 tablespoons ghee
    Ethnic Foods
  • 2-3 tablespoons ghee
    Ethnic Foods
  • 2 tablespoons ghee, melted
    Ethnic Foods
  • 1 tablespoon maple syrup
    Cereal
  • 1 teaspoon cinnamon or pumpkin pie spice
    Spices and Seasonings
  • pinch of salt
    Spices and Seasonings
  • 1/4 teaspoon sea salt
    Spices and Seasonings
  • 1 cup tapioca flour
    Ethnic Foods;Health Foods;Baking
  • 1/2 cup unsweetened apple sauce
    Canned and Jarred
  • 1 teaspoon vanilla
    Baking
  • 1 teaspoon vanilla extract
    Baking

Steps

  • First make the paleo bread. Preheat oven to 37
  • In a medium bowl mix together all of the ingredients for the bread (first 6 ingredients). Grease a small loaf pan and pour the batter into it.
  • Bake for 25-30 minutes until golden brown and a knife comes out clean. Set aside.Next make the caramel.
  • Place all caramel ingredients (coconut milk through sea salt) into a medium sauce pot and set over high heat. Stirring frequently bring the caramel to a boil. Once boiling reduce heat to medium or medium low depending on your stove. You want to keep a nice bubbling. Continue to stir frequently about 15 minutes until it has reduced and thickened. Set aside to cool.Now you can begin on the bananas.
  • Place the ghee over medium high heat in a medium skillet. Slice the bananas and add them to the skillet. Sear 1-2 minutes or until browned, flip and sear 1 more minute. Stir in the coconut sugar and cinnamon or pumpkin pie spice. Turn to the lowest setting and make the toast.In a shallow baking dish whisk together the coconut oil, eggs, and vanilla.
  • Place the sliced bread into the mixture and allow to soak 1 minute per side.
  • Heat 1-2 tablespoons of ghee in a large skillet over high heat.
  • Place as many slices into the skillet that you can. Fry 2-3 minutes per side until golden and crispy.
  • Add more ghee to the skillet if you need to after the first batch.
  • Serve the toast topped with bananas and caramel sauce.

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