Description
This Caramelized Coconut Banana Bread Waffle French Toast is a delightful fusion of flavors that transforms classic banana bread into a crispy, golden waffle, dipped in a coconut-infused egg batter and cooked to caramelized perfection. Topped with luscious coconut milk whipped cream, sliced bananas, melted chocolate, and shredded coconut, it’s a tropical breakfast treat that perfectly balances sweetness and texture.
Ingredients
Scale
Waffles
- 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
- 3/4 cup mashed bananas (about 1-2 ripe bananas)
- 1 large egg
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
Coconut Milk Whipped Cream
- 1 (15-ounce) can full-fat coconut milk, chilled overnight
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
French Toast Batter
- 3 large eggs
- 1/2 cup coconut milk
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Butter (for greasing the pan)
- 1/2 cup powdered sugar (for sprinkling)
Toppings
- Sliced bananas
- Shredded coconut
- Melted chocolate or maple syrup
Instructions
- Refrigerate Coconut Milk: Refrigerate the can of coconut milk overnight to chill it, which is necessary for making the whipped cream.
- Prepare Waffle Batter: In a small bowl, combine the white whole wheat flour, baking powder, cinnamon, salt, and brown sugar. In a separate medium bowl, whisk together the egg, coconut milk, vanilla extract, and mashed bananas. Add the wet ingredients to the dry and stir until just combined. If the batter is too thick, add a little more coconut milk to thin it.
- Cook Waffles: Preheat and lightly grease the waffle iron. Scoop about 1/4 cup of the batter onto the hot waffle iron, spreading it evenly with the back of a spoon if needed. Cook according to the waffle iron instructions until golden and cooked through.
- Make Coconut Milk Whipped Cream: Flip the chilled can of coconut milk upside down and open it. Pour out the coconut water and scoop the solid coconut cream into a bowl. Whip the cream for 3 to 5 minutes until soft peaks form. Beat in powdered sugar and vanilla extract. Refrigerate while preparing the French toast.
- Prepare French Toast Batter: In a circle pie plate or wide shallow dish, whisk together the eggs, coconut milk, cinnamon, and vanilla extract until combined.
- Dip and Cook French Toast Waffles: Heat a griddle or large skillet over medium-low heat and brush with butter. Working one waffle at a time, dip each waffle slice into the egg mixture for about 30 seconds per side until coated. Lightly sprinkle powdered sugar on one side (and the other side if desired). Place waffle slices in the skillet and cook until golden brown and caramelized, about 5 minutes per side. Keep the heat moderate to ensure slow caramelization without burning.
- Serve: Serve the caramelized waffle French toast topped with sliced bananas, coconut milk whipped cream, a drizzle of melted chocolate or maple syrup, and a sprinkle of shredded coconut for added texture and flavor.
Notes
- Make sure to chill the coconut milk overnight to successfully whip the cream.
- If the waffle batter is too thick, gradually add more coconut milk to reach a pourable but thick batter consistency.
- Use medium-low heat when caramelizing the waffles to avoid burning and ensure a crispy outside.
- Leftover coconut water from the whipped cream can be saved and used in smoothies or other recipes.
- Vegetarian recipe, but contains eggs and dairy-free coconut milk.
