Recipe – Coconut and Cinnamon French Toast with Caramelised Bananas

It is a beautiful November day today, perfect for getting outside to crunch through the fallen leaves. Ian is at work so I am planning an afternoon in the kitchen making a soup, a pie and a cake – roll on dinner time when we get to scoff it all! Right, onto today’s post…

French Toast, Gypsy Bread, Eggy Bread…whatever you call it, it is a delicious option for breakfast or brunch and I love the fact that you can serve it as a sweet or savoury item.

This recipe caters to those with a sweet tooth and I have to say it is a great way to start the day!

Ingredients (for two people)

2 eggs

A teaspoon of cinnamon

6 tablespoons of desiccated coconut

2 slices of bread, cut in half

Some butter

1 banana, sliced

A tablespoon of brown sugar

Maple syrup to serve

How to make it

• In a bowl, whisk together the eggs and cinnamon
• In a separate bowl or small plate, pour the coconut flakes and some additional cinnamon – this is your French toast assembly line!
• Heat your frying pan to a medium heat and add a teaspoon of butter
• Dip your bread firstly in the egg and then into the coconut
• Place in the frying pan and gently fry on both sides until golden brown
• Whilst your French toast is cooking, heat some more butter in a small frying pan and add the sliced bananas
• Sprinkle over the brown sugar and cook on a medium heat until the fruit has started to caramelise
• Serve the French toast topped with the bananas and drizzle over some maple syrup. I also recommend a cup of fresh coffee with this then you are ready to face the day!

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