I absolutely love French toast. It reminds me of childhood as this was my treat breakfast at my grandmother’s on a Sunday morning. I loved standing next to her and help dip the bread in the egg mixture and as soon as the bread hit the pan the smell that wafted through the house made my tummy rumble!
Normally I don’t have bread in the house because I’m not a big bread eater but I happened to have a loaf in the other week and had a craving for French toast and I was instantly transported back to my childhood. I love how various food can transport you to different times in your life and evoke memories.
This recipe is a bit different in the sense that it’s a sweet twist on the normal savoury recipe of French toast. Me being me, I took the recipe my grandmother used and Beccy-fied it! It’s lovely served with fresh fruit and yoghurt, but you can use any toppings you prefer.
A little tip, don’t allow the bread to soak too long in the banana egg mixture as the bread will go soggy and nobody likes soggy bread!
-1 ripe banana
-1/2 tsp. ground cinnamon
-pinch of salt
-4 slices gluten free bread
-2 tsp. coconut oil (or oil of your choice with a smoke point)
How To Make
Place the eggs, banana, cinnamon and salt in a blender and blend until smooth. Pour mixture into a shallow dish.
Place a small frying pan over a medium heat and heat one teaspoon of oil.
Dip a slice of bread into the mixture ensuring both sides are coated, then place in the frying pan.
Fry the bread on each side for 2-3 minutes until golden brown. Once done, set aside on a plate and cover to keep warm.
Repeat the process for the remaining slices of bread, adding the remaining teaspoon of oil for the last two slices.
Serve immediately with fruits, yogurt or toppings of your choice.