Tuesday, April 17, 2012

Tropical French Toast

This french toast is not your ordinary breakfast, escape to paradise as flavors of banana, pineapple, and coconut meld together to create an incredible dish.


One day I just had an idea about combining these tropical flavors into french toast--I have been loving pineapple lately. And when brainstorming, I thought to use banana as a base for the batter, instead of the typical egg mixture (especially perfect for vegans). Then needed to add some coconut, coating the bread slices in flakes so they toast a bit and give for a truly perfect tropical taste. Topping it all off with a lovely fruit melody of caramelized banana slices and pineapple pieces, and a little drizzle of syrup. It was absolutely delicious, I savored every bite. 
This could possibly be a healthier take on french toast as the banana batter offers as a natural sweetener, and depending on bread chosen, you can control calories, along with using unsweetened coconut to help minimize sugar intake. 

Tropical French Toast: (serves 2) -- you can easily double this recipe
Ingredients:
4 slices of whole wheat bread
1 ripe banana
1/2 cup pineapple juice
1/2 tsp cinnamon
1 cup shredded coconut (estimate)

Toppings:
1 banana sliced
1/2+ cup pineapple chunks
shredded coconut
Syrup (I used Agave)

Directions:
Heat a skillet and spritz oil on medium heat. Place ripe banana, pineapple juice, and cinnamon in a blender, blend until smooth. Spread shredded coconut on a plate. Pour batter into a shallow container and begin to dip bread-- you want to be careful not to soak for more than a few seconds, as the bread can become soggy quick. Then coat the dipped bread slice with coconut on both sides and place in pan, let cook for about 1-2 minutes, until coconut is golden brown and flip.
Heat another skillet on medium-low with spritz of oil and caramelize the fruit (bananas/pineapple chunks) for a few minutes, flipping until browned. Serve a top french toast, sprinkle with coconut flakes, drizzle with syrup, and enjoy!

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