Description

A delightful twist on classic French toast, this Caramelized Coconut Banana Bread Waffle French Toast combines the rich flavors of banana bread with the tropical sweetness of coconut and caramelized bananas. Perfect for breakfast or brunch, this recipe uses day-old banana bread dipped in a spiced coconut milk batter, cooked to golden perfection in a waffle iron, then topped with lush caramelized bananas and toasted coconut for a crispy, flavorful finish.

Ingredients

Scale

Banana Bread Waffle

6 slices banana bread (preferably day-old)
2 large eggs
½ cup coconut milk (or regular milk)
1 tablespoon brown sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
Pinch of salt
1 tablespoon butter or coconut oil (for greasing the waffle iron)

Caramelized Coconut Bananas

2 ripe bananas (sliced)
2 tablespoons shredded sweetened coconut
2 tablespoons brown sugar (for caramelizing)

Toppings (Optional)

Maple syrup
Extra shredded coconut

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Instructions

Preheat the waffle iron. Heating the waffle iron beforehand ensures your French toast waffles cook evenly and develop a crisp exterior.
Prepare the batter. In a shallow bowl, whisk together the eggs, coconut milk, brown sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
Soak the banana bread. Dip each slice of banana bread into the batter, making sure both sides are well coated but not overly saturated to avoid sogginess.
Grease the waffle iron. Lightly brush or melt butter or coconut oil on the waffle iron to prevent sticking and promote browning.
Cook the waffles. Place one or two slices of soaked banana bread into the waffle iron, depending on its size, and cook for 3 to 5 minutes until the waffles are golden brown and crisp on the outside.
Caramelize the bananas and coconut. While the waffles cook, heat a nonstick skillet over medium heat. Add sliced bananas, shredded sweetened coconut, and brown sugar. Stir gently and cook for about 3 to 4 minutes until the bananas are nicely caramelized and the coconut is toasted.
Assemble and serve. Plate the banana bread waffles then top them with the caramelized bananas and coconut mixture. Drizzle with maple syrup and sprinkle extra shredded coconut for added flavor and texture, if desired.

Notes

This recipe is ideal for using up leftover or day-old banana bread, preventing waste and adding flavor.
For extra texture and richness, consider folding chopped nuts or chocolate chips into your banana bread batter before baking.
You can substitute coconut milk with almond milk or any dairy milk based on your dietary preferences or availability.
Use unsweetened shredded coconut if you prefer less sweetness in the caramelized topping.
Ensure banana bread slices are firm and not overly moist to prevent them from falling apart when dipped and cooked.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Waffle Iron
Cuisine: American

Nutrition

Serving Size: 2 slices
Calories: 460
Sugar: 28g
Sodium: 270mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 7g
Cholesterol: 95mg