Banana-coconut French toast
This indulgent French toast is packed with energizing minerals and immunity-strengthening fatty acids to fuel your little ones’ autumn fun
Banana-Coconut French Toast with Caramel Drizzle
3 ripe bananas, divided 1⁄2 cup coconut sugar 11⁄2 cups unsweetened coconut milk, divided 1⁄8 tsp. salt 3 eggs 1⁄4 tsp. cinnamon 8 (3⁄4"-thick) slices Challah bread 1⁄4 cup walnuts, toasted
Mash half a banana. In saucepan over medium-high heat, whisk mashed banana, coconut sugar and 1⁄2 cup coconut milk. Bring to a boil; reduce heat to mediumlow and cook until thickened, about 8–10 min. Remove from heat; stir in 1⁄4 cup coconut milk and salt.
Slice remaining bananas. In large bowl, whisk eggs, cinnamon and remaining coconut milk. Dip bread slices in egg mixture to coat. In large, greased nonstick skillet over medium heat, cook bread in skillet until lightly browned, about 2–3 min. per side.
Place 2 French toasts on each serving plate. Top one slice with 2 Tbs. coconut-caramel sauce and sliced bananas; top with second French toast slice. Drizzle with remaining sauce and sprinkle on walnuts.
Active time: 20 min. Total time: 30 min. Makes: 4 servings