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Coconut Banana French Toast

What you need: 

14 oz. can coconut milk (regular or light)
2 ripe bananas
1/4 teaspoon cinnamon (or to taste)
1 teaspoon dry sweetener
8-10 slices thick bread

What you do: 

Blend together the coconut milk, bananas, sugar and cinnamon.
Coat both sides of bread slices and cook in oiled pan over medium heat, turning once, until both sides are browned.
Serve with maple syrup or fruit preserves.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I used 1/2 a can (3/4 cups) (light) coconut milk instead of a whole one, and it was a success! It was not mushy, nor did it burn. I think the recipe as written just has too much liquid. I cooked the toast for 3 minutes each side, on medium heat, and the texture was really similar to egg-based french toast. I am DEFINITELY making this again.

:)>>>

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These were amazing! Even my non veg roomie was in love! I had the cooking problems with the first two, but then i added a little more oil, once the pan was really hot, and problem solved ; ) Thanks for sharing!!!!My little one found the recipe, and he thanks you as well

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My own alteration was to make the toast less coconut-y by adding soy/rice milk and vanilla. Inside of a medium sized bowl, I mashed one medium-large banana within an inch of its life --until it was quite foamy. (I guess if you one of those fancy blender do-hickeys you could use that, but since my blender is junk  I used a potato masher instead.) I added to the bowl one-half cup coconut milk, 1 tsp vanilla extract, five pinches of cinnamon, and between one-fourth and one-half cup soy/rice milk. The good thing about this recipe not having eggs is that you can taste the mixture before it's cooked and make necessary adjustments. I found the toast cooked best when the mixture was just a little on the thin side and it taste best when the coconut flavor was more of an accent and not overwhelming, so adding a little bit more than one-fourth soy/rice milk helps, but the exact amount you would add depends on the size of the banana and your personal taste preference. I didn't find that any additional sugar was necessary.

Followed these suggestions, they came out a lot better than most of you guys are describing.. I did have trouble with them cooking too fast and sticking to the pans, so I switched from oil to Earth Balance and turned the heat down and they came out perfect. I also had some of the batter/dip (?) left over so I sliced a nectarine and topped the toast with nectarine slices, a little coconut banana sauce :), and maple syrup.. Delicious.

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This was so very YUMMY! I added a little egg subsitute so that it might cook better (everyone said they were having trouble) I also let the bread slices soak over night on a baking pan...then in morning coated with extra coconut it was perfect and cooked fully through the middle!
EXCELLENT thank you!
-Jenna
  ;D

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This is a really great recipe! I had the same trouble getting it to have the French toast constancy on the first few pieces but found that cooking the two sides for about 3-4 minutes on each side 2-3 times per side helped dry it out with out burning it. I think the extra flipping allows for more moisture evaporation.

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I made these and had the same problem as someone in an earlier post with the texture being a bit to gooey to fry. Mine just burnt on the outside and were mush on the inside, but they still tasted fantastic. Maybe the mush-iness was just because i used soy milk in it as well.

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i'm having a hard time getting this to cook to a french-toasty texture.  it was a little too gooey to fry properly, and when i tried baking and broiling it i couldn't get it dry enough. 

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I love that I thought I came up with a French toast recipe on my own--only to today see a nearly identical recipe had already been posted over the Summer. Since I'm on here very frequenty, I can only conclude that I read this recipe before and it became past of my subconscious and manifested itself as a tasty breakfast treat months later. Kudos to you Jamie B.!

My own alteration was to make the toast less coconut-y by adding soy/rice milk and vanilla. Inside of a medium sized bowl, I mashed one medium-large banana within an inch of its life --until it was quite foamy. (I guess if you one of those fancy blender do-hickeys you could use that, but since my blender is junk  I used a potato masher instead.) I added to the bowl one-half cup coconut milk, 1 tsp vanilla extract, five pinches of cinnamon, and between one-fourth and one-half cup soy/rice milk. The good thing about this recipe not having eggs is that you can taste the mixture before it's cooked and make necessary adjustments. I found the toast cooked best when the mixture was just a little on the thin side and it taste best when the coconut flavor was more of an accent and not overwhelming, so adding a little bit more than one-fourth soy/rice milk helps, but the exact amount you would add depends on the size of the banana and your personal taste preference. I didn't find that any additional sugar was necessary.

I used Vermont brand organic bread that had maple syrup baked in, but I'm sure any other kind of hearty whole wheat bread would have sufficed. The mixture makes six to eight pieces of toast. I served it with Earth Balance and maple syrup. I think a light dusting of powdered sugar would have been nice too, if company was over.

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