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Sweet caramelized coconut banana bread waffle french toast. recipe photo

caramelized coconut banana bread waffle french toast.

This caramelized coconut banana bread waffle french toast is a delightful breakfast treat that combines tropical flavors in a warm, crispy dish!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Batter:
  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar
  • 3 cups bananas mashed (about 4 ripe bananas)
  • 1 large egg
  • 1 cup canned coconut milk
  • 1 teaspoon vanilla
For the Egg Mixture:
  • 3 large eggs
  • 1/2 cup coconut milk for soaking
  • 1/4 teaspoon cinnamon for the egg mixture
For Serving:
  • 1/2 cup powdered sugar
  • Butter for the pan
  • 1 ounce canned full-fat coconut milk (cold)
  • 1 tablespoon powdered sugar for whipped coconut cream
  • 1 teaspoon vanilla for whipped coconut cream
  • Melted chocolate for serving
  • maple syrup for serving
  • shredded coconut for serving
  • sliced bananas for serving

Equipment

  • Waffle Iron
  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer

Method
 

Preparation Steps:
  1. In a large mixing bowl, whisk together the white whole wheat flour, baking powder, cinnamon, salt, and brown sugar. In another bowl, combine the mashed bananas, egg, canned coconut milk, and vanilla. Stir the wet ingredients into the dry ingredients until just combined.
  2. In a separate bowl, beat together the large eggs, coconut milk, and cinnamon. This will be used for soaking the waffles.
  3. Preheat your waffle iron and grease it with a little butter. Pour the batter into the preheated waffle iron, close the lid, and cook according to the manufacturer’s instructions until golden brown and crispy.
  4. Once the waffles are cooked, take each waffle and dip it into the egg mixture, ensuring both sides are coated. Return the soaked waffles to the waffle iron and cook for an additional 2-3 minutes until they are crispy and golden.
  5. In a skillet over medium heat, add a bit of butter and place the cooked waffles in the pan. Allow them to caramelize for about 2 minutes on each side until they are beautifully golden and slightly crispy.
  6. While the waffles are caramelizing, take your cold coconut milk and whip it in a mixing bowl with powdered sugar and vanilla until soft peaks form.
  7. Plate the caramelized coconut banana bread waffle french toast and top with a dollop of whipped coconut cream. Drizzle with melted chocolate, sprinkle with shredded coconut, and add sliced bananas for the perfect finishing touch.

Notes

  • Use very ripe bananas for the best sweetness and flavor.
  • Cook waffles in batches to avoid overcrowding the waffle iron.
  • Store any leftover waffles in an airtight container in the fridge for up to 3 days.