Paleo French Toast with Fried Bananas and Salted Coconut Caramel
The perfect breakfast or brunch for any special occasion
AuthorMaya Krampf from WickedSpatula.com
1cupblanched almond flour
2teaspoonspaleo baking powder
113.5-oz canfull-fat coconut milk
1teaspoonpumpkin pie spice
Paleo bread(sliced into 1 inch thick slices - you'll have 8)
1/2cupFull-fat coconut milk
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.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.