Description

Delight in this Caramelized Coconut Banana Bread Waffle French Toast, a decadent twist on classic French toast. Thick slices of banana bread are soaked in a rich coconut milk and egg mixture, then cooked to golden perfection in a waffle iron. Finished with toasted shredded coconut and a drizzle of caramel sauce, this recipe offers a perfect balance of sweet, tropical flavors and comforting textures, ideal for a special breakfast or brunch.

Ingredients

Scale

Main Ingredients

4 thick slices banana bread
2 large eggs
1/2 cup coconut milk
1 tbsp brown sugar
1/2 tsp cinnamon

For Cooking and Topping

Butter, for cooking
1/4 cup shredded coconut, toasted
Caramel sauce, for drizzling

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Instructions

Preheat the Waffle Iron: Preheat your waffle iron and lightly grease it with butter to prevent sticking, ensuring a crispy golden crust on the French toast.
Prepare the Egg Mixture: In a shallow bowl, whisk together the eggs, coconut milk, brown sugar, and cinnamon until everything is well combined for a flavorful soaking liquid.
Soak Banana Bread Slices: Dip each thick slice of banana bread into the egg mixture, making sure it is fully coated but not soggy, to absorb the rich flavors.
Cook in Waffle Iron: Place the soaked banana bread slices in the preheated waffle iron and cook for about 3 to 4 minutes or until the slices are crisp and golden brown.
Add Toppings and Serve: Once cooked, top each waffle French toast with the toasted shredded coconut and drizzle generously with caramel sauce for a luscious finish.

Notes

Use thick slices of banana bread to prevent them from falling apart during soaking and cooking.
To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.
Adjust the sweetness by varying the amount of brown sugar in the egg mixture or the caramel drizzle.
Serve immediately for the best texture and flavor.
Substitute coconut milk with almond or regular milk if preferred, though coconut milk adds a tropical richness.