Photo by: Jessi Leduc
Recipe by:
Emily Moran
Ingredients:
Dipping Mixture
- 3 bananas (picked fresh from your banana trees in your jungle backyard…)
- 1.5 cups milk (can be dairy or nut)
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp turmeric
- 1/4 tsp nutmeg
- 1/4 tsp salt
- dash of vanilla
Compote
- 4 bananas (sliced)
- 1/4 cup coconut oil
- 1/2 cup organic cane sugar
- 1 tsp cinnamon
- 1/4 cup milk (dairy or nut)
- dash of vanilla
Extras
- Coconut oil
- Bread…of course
- Honey / peanut butter / maple syrup
The process:
French Toast
Blend all of the “dipping mixture” ingredients together and once smooth, place in a bowl. Heat a pan with a small amount of coconut oil. Dunk the bread slices (or sliced baguette) in the mixture and transfer to the pan immediately. Make sure your dunking action is relatively quick…if you’re too slow the bread will fall apart. Fry until the edges of the bread are crispy!
Compote
Cook the sliced bananas in the coconut oil until browned. Add in the cane sugar and reduce for 5-7 minutes. Once reduce, add cinnamon and milk and cook until the consistency is creamy. Then add a dash of vanilla.
Plating
Add your favourite toppings to your French Toast! We had peanut butter, honey (fresh from the jungle) and maple syrup on offer.