Description
This Caramelized Coconut Banana Bread Waffle French Toast is a delightful twist on classic French toast, featuring day-old banana bread coated in a coconut-egg mixture, then cooked in a waffle iron for a crisp, golden exterior. Topped with warm, caramelized bananas and a drizzle of maple or coconut syrup, it’s a perfect breakfast or brunch treat that balances sweet, coconutty flavors with the richness of banana bread.
Ingredients
Scale
Banana Bread Waffle French Toast
- 4 slices banana bread (preferably day-old, about 1-inch thick)
- 2 large eggs
- ¼ cup coconut milk (or regular milk)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ cup sweetened shredded coconut
Caramelized Bananas
- 2 ripe bananas, sliced
- 2 tbsp brown sugar
- 2 tbsp unsalted butter
To Serve
- Maple syrup or coconut syrup
Instructions
- Prepare the waffle iron: Preheat your waffle iron and lightly grease it with cooking spray or butter to prevent sticking and ensure even cooking.
- Mix egg coating: In a shallow bowl, whisk together the eggs, coconut milk, vanilla extract, and cinnamon until well combined to create a flavorful soaking mixture for the banana bread.
- Coat banana bread slices: Dip each slice of banana bread into the egg mixture, allowing it to soak for a few seconds on each side to absorb the flavors without becoming too soggy.
- Press shredded coconut: Press the coated banana bread slices into the sweetened shredded coconut on both sides, creating a crispy, coconut crust once cooked.
- Cook in waffle iron: Place each coated slice carefully into the preheated waffle iron. Cook for 3–5 minutes or until the bread is golden brown and crisp, providing a waffle-like texture.
- Caramelize bananas: While the waffles cook, heat a skillet over medium heat and melt the unsalted butter. Add the sliced bananas and brown sugar, stirring gently, and cook for 3–4 minutes until the bananas are soft and caramelized, releasing their natural sweetness.
- Serve and garnish: Top each banana bread waffle French toast slice with warm caramelized bananas. Finish by drizzling with maple syrup or coconut syrup to taste, adding a luscious sweetness.
Notes
- For an extra crunch and deeper coconut flavor, toast the shredded coconut lightly before pressing onto the banana bread slices.
- This recipe works best with firm or slightly stale banana bread to help it hold together in the waffle iron without becoming mushy.
- Feel free to substitute coconut milk with any milk of choice, but coconut milk enhances the tropical flavor pairing with the shredded coconut and bananas.
- Use a non-stick waffle iron or properly grease to avoid sticking and ensure easy removal of the waffle French toast slices.
