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

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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

1

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.

2

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.

3

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

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