HELLO lovely, dreamy, delicious goodness… this Paleo French Toast is AMAZING.
Never did I think that I would be able to create at stunningly delicious classic french toast when I first adopted the Paleo lifestyle, but I did!
Fried cinnamon bananas, rich coconut caramel, and fluffy bread make this breakfast one for the books. Think Easter brunch, Christmas morning breakfast, or special occasion worthy. I know, I know, that it’s a little on the sweet side for the hardcore Paleo folks out there, but again this is a special occasion type of meal. Not your ordinary Tuesday breakfast as you’re sending the kids off to school. This Paleo french toast is a meal meant to be special.
This recipe is amazingly simple and uncomplicated. Even the caramel sauce is super easy as long as you keep your eye on it and don’t let it burn. I will say that coconut sugar doesn’t burn as quickly as regular sugar, so if you’ve failed at making caramel in the past (I sure have!) don’t let that deter you from trying this version! Not to mention that this one is much healthier.
The paleo caramel sauce is thick and luscious just like normal caramel. It’s not overly sweet and has a deep nuttiness to it. I’m planning on whipping up some coconut vanilla ice cream this weekend so I can have something to drizzle it on. I can just imagine how good it’s going to be.
This is by far my favorite paleo breakfast of all time. It even beats out chocolate chip pancakes and every waffle I’ve ever had.
Paleo French Toast with Fried Bananas and Salted Coconut Caramel
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- 1 cup blanched almond flour
- 1 cup tapioca flour
- 3 large eggs
- 2 tablespoons ghee (melted)
- 2 teaspoons paleo baking powder
- 1/2 cup unsweetened applesauce
- 1 13.5-oz can full-fat coconut milk
- 1/2 cup coconut sugar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 medium bananas (sliced)
- 2 tablespoons ghee
- 1 tablespoon coconut sugar
- 1 teaspoon pumpkin pie spice
- pinch sea salt
- Paleo bread (sliced into 1 inch thick slices - you'll have 8)
- 4 large eggs
- 1/2 cup Full-fat coconut milk
- 1 teaspoon vanilla extract
- 2-3 tablespoons ghee
More TIPS about this paleo recipe in the post above!
- First make the paleo bread. Preheat oven to 375. In a medium bowl mix together all of the ingredients for the bread. Grease a small loaf pan and pour the batter into it. Bake for 25-30 minutes until golden brown and a knife comes out clean. Set aside.
- Next make the caramel. Place all caramel ingredients into a medium sauce pot and set over high heat. Stirring frequently bring the caramel to a boil. Once boiling reduce heat to medium or medium low depending on your stove. You want to keep a nice bubbling. Continue to stir frequently about 15 minutes until it has reduced and thickened. Set aside to cool.
- Now you can begin on the bananas. Place the ghee over medium high heat in a medium skillet. Slice the bananas and add them to the skillet. Sear 1-2 minutes or until browned, flip and sear 1 more minute. Stir in the coconut sugar and cinnamon or pumpkin pie spice. Turn to the lowest setting and make the toast.
In a shallow baking dish whisk together the coconut milk, eggs, and vanilla. Place the sliced bread into the mixture and allow to soak 1 minute per side.
- Heat 1-2 tablespoons of ghee in a large skillet over high heat. Place as many slices into the skillet that you can. Fry 2-3 minutes per side until golden and crispy. Add more ghee to the skillet if you need to after the first batch.
- Serve the toast topped with bananas and caramel sauce.