Banana Bread French Toast

Yes, you read that right. And yes, it is damn good.

This is by far the best paleo banana bread recipe I’ve tried thus far too.

This recipe is courtesy of paleOMG. Thanks again to Juli for sharing an amazing recipe.

Banana Bread Ingredients

• 3 ripe (or frozen) bananas
  (Tip: when your bananas are going brown on you, throw them in the freezer and save for banana bread. They will turn all brown in the freezer but believe me, it’s ok. When it’s time to use them, defrost them for a few minutes and then just cut the skins off. Be quick about it, they are cold to hold.)
• 1.5 cups raw cashews
• 1 cup unblanched almond flour
• 2 tablespoons walnut oil
• 2 eggs
• 1 tbsp raw honey (I finally have some and it’s the BEST!)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• pinch of salt

Banana Bread Instructions

1. Preheat oven to 375 degrees.

2. Use a food processor to grind your cashews to a flour.

3. Add the walnut oil while your food processor is still running.

4. Peel your bananas, roughly cut into chunks. If still a little frozen, you might need to zap them in the microwave for a few seconds. Mash them up a little and then add to the cashew butter in the processor.

5. In a large bowl, whisk the eggs, add the mixture from the processor, then add all other ingredients:  almond flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Combine well.

6. Grease your pan with some coconut oil. I use a silicone brush to brush the oil onto the pan.

7. Pour the batter into the pan and bake for 25-30 minutes. Use a toothpick to check that it is cooked through and bake longer if needed. If using frozen bananas, you will have to bake a little longer; mine have always baked longer than traditional recipes. The top of the loaf will be a little crispy when done. My loaf took a total of 45 minutes, and it probably could have stayed in for another 5 minutes. My center pieces were a little undercooked.

Let your bread cool for about 10 minutes before cutting it.

I use a plastic blunt knife tool to cut my loaf in the pan and a silicone spatula to help pull the pieces out without breaking them.

 French Toast Ingredients

• 2 eggs
• 1/3 cup canned coconut milk
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• coconut oil

 French Toast Instructions

1. Whisk eggs in a pan large enough for dredging your bread, add the coconut milk, vanilla, and cinnamon and combine well.

2. Warm your skillet or griddle and brush a little coconut oil on it.

3. Dredge your bread pieces through the egg mixture and cook for 2-3 minutes or until you achieve the level of browning you desire.

4. Serve with grass-fed butter, maple syrup, or honey, per your liking.

The smell of good bread baking, like the sound of lightly flowing water is indescribable in its evocation of innocence and delight.
~ M.F.K. Fisher