Banana bread French toast, two ways

Banana bread French toast

It's 5AM and it's snowing, again. And I'm far less excited than I thought I would be considering I stayed up until 9PM last night (I haven't stayed up past 8 since we got back) (!!!!!), checking the radar every five minutes to ensure that the snow was, indeed, creeping our way. I promised about a half dozen of you (and a few of my real-life pals) that last night would be the night I'd finally start watching that British baking show everyone has been raving about, but I regret to inform you I was so focused on keeping my eyes open until 9PM that watching a show on the thing that puts me to sleep wasn't an option. I did, however, manage to put the finishing touches on a dark chocolate + coconut peppermint patty recipe (!) and I finally found time to put away the laundry that had been hanging on the drying rack for a solid four days before Thom decided to do his and throw mine all over the bed, forcing me to be a responsible human and hang it in the closet (though I contemplated being an irresponsible human and throwing it all in a pile on the floor). So I'd say it was a semi-successful evening, regardless of that promise being broken.

I'm happy to report that Thom is, as you gathered from above, well enough to do his own laundry (thanks for all the well wishes, by the way). And leave the house to go sit in big, dark rooms and watch new movie releases from the comfort of an oversized recliner. He says it's to give me space but you and I both know it's because the dude is going batshit crazy with me incessantly interrupting games of Fallout 3 (or worse, afternoon naps) to take his temperature and make sure he guzzles an entire glass of water. Which probably seems a tad overbearing but, in my defense, dengue is no joke. And since recovery depends on how well you support the body while it's infected, I kind of feel like it's my responsibility to ensure his body is getting everything it needs to kick this thing and kick it for good. And while it is a lot of pressure - so much pressure that I've lost sleep and my appetite and maybe a little sliver of my sanity - I'd do it for the rest of my life, if I had to. Partly because I know he'd do it for me, but mostly because my Oma taught me that that's what you do when people you love get sick. You take one for the team and go above and beyond and try like hell to minimize their pain, even if it means you're going to be an unrecognizable version of yourself, for a little while.

And then, if you're me, you also make them what appears to be a special breakfast and force them to put on a nice shirt and eat it at the table so you can - wait for it - get photos for your blog (insert flushed-face emoji). Not my proudest moment but it's not like he was met with semi-gelatinous chia pudding or boring lazy lady porridge (both of which I love, FYI), so I don't feel too bad. Besides, since Thom's a veteran and today is Veteran's Day (and I need to dig myself out of that hole that appeared to be filled with ulterior motives), I'm going to make him banana bread French toast and let him eat it from the comfort of our bed. And I'm not going to give any shits about the possibility of syrup stains all over our clean sheets.

Because that's what you do when people you love get sick.

One-bowl banana nut bread
Banana bread French toast
Banana bread French toast
Coconut whip and Califia Farms
Banana bread French toast
Banana bread French toast
All the toppings
Banana bread French toast
Banana bread French toast
Banana bread French toast

Notes: To use cold almondmilk, straight from the fridge, swap the coconut oil with your favorite neutral-flavored oil. If you try to use cold almondmilk and coconut oil, it'll cause the oil to harden and you'll have to start all over. Which isn't fun. I prefer the banana mixture when making banana bread French toast, but if you want something that's not overly banana flavored, go with the flour mixture option (which is especially handy if you're not using banana bread to make the French toast). This French toast is perfectly crisp on the outside and cakey on the inside, but if you prefer French toast that's on the dry, less cakey side, use bread that's at least few days old and cut the pieces into 1/4-1/2" thick slices. You can also make banana bread waffles in your waffle maker, if you're into that sort of thing.

PS - If you're looking at this post and thinking BUT ASHLAE. RASPBERRIES AREN'T IN SEASON. Driscoll's raspberries actually have a second peak season in October + November which means I'll be eating alllllll the fresh raspberries until the end of the month. And you should, too. PPS - Because refrigerators vary in coolness, I figured out the temperature your fridge needs to be to produce perfect coconut whipped cream (and have added the proper notes to the original post).

This post is sponsored by Califia Farms, maker of my favorite non-GMO almondmilk (amongst other delicious beverages). All opinions are my own, and I think Califia rules.


1 medium (100g) extra ripe banana
1 tablespoon (5g) flax meal
1/2 teaspoon ground cinnamon

1 tablespoon (10g) refined coconut oil, melted (but not hot)
1/2 cup (115g) Califia Farms unsweetened vanilla almondmilk, room temperature

2 tablespoons (16g) white whole wheat flour
2 tablespoons (10g) flax meal
1 tablespoon (10g) cane sugar
1/2 teaspoon ground cinnamon
1 tablespoon (10g) refined coconut oil
, melted (but not hot)
3/4 cup (170g) Califia Farms unsweetened vanilla almondmilk, room temperature

1 loaf banana nut bread (minus the nuts), sliced about 1" thick
1-2 batches coconut whipped cream
Ripe bananas, thinly sliced
Fresh raspberries
Pecan pieces

Unsweetened flaked coconut
Good quality maple syrup

Option 1: In a small mixing bowl, use the back of a fork to mash the heck out of the banana until very few clumps remain (this will take a few minutes), then mix in the flax meal and cinnamon. Stir in the coconut oil followed by the almond milk, and mix just until combined. Set aside.


Option 2: In a small mixing bowl, whisk together the flour, flax meal, sugar, and cinnamon. Create a well in the center and pour in the oil and half of the almondmilk and whisk until no clumps remain. Stir in remaining almondmilk. Set aside.

Heat a large skillet or griddle over medium-low heat. Line the banana bread slices up on a cutting board, large baking sheet, or other flat surface lined with parchment paper. Spoon about one teaspoon of the mixture (banana or flour, whichever you're using) over the back of each piece of banana bread and spread to cover the surface, making sure not to let it run down the sides. Flip the slices of banana bread and repeat the spreading process. Spray the preheated pan with oil and line with as many pieces of soaked banana bread as will fit. Cook on each side for 2-3 minutes then transfer to a wire rack. If cooking the banana bread french toast in small batches, line a baking sheet with a wire rack and place it inside a 200˚F oven. As the pieces finish cooking, put them in the oven to keep warm.

When you're ready to serve, pile the pieces with a spoonful of coconut whipped cream, and a combination of sliced bananas, raspberries, shaved chocolate, pecan pieces, flaked coconut, and/or pure maple syrup. And any other toppings your belly desires.

Yield: 10-14 slices

Banana bread French toast