Banana Bread French Toast

Prep and cook time:  1¼ hours     Makes 8 slices

Banana bread:
3       ripe medium bananas
1½    cups roasted unsalted pecans
1       cup almond meal/flour
2       tablespoons avocado oil
2       eggs, whisked
1       tablespoon raw honey
1       teaspoon baking soda
1       teaspoon baking powder
1       teaspoon vanilla extract
½      teaspoon Ceylon cinnamon
1       pinch salt

Preheat oven to 375 degrees. Place pecans in a food processor and grind down. Once the pecans are a fine meal, drizzle in avocado oil while the processor is running to create a pecan butter. Peel bananas; roughly break them up and add to food processor. Combine mixture for about a minute or until the mixture resembles a soupy paste.

In a large bowl, whisk eggs. Add pecan/banana mixture along with remaining above ingredients. Mix to combine until it resembles a batter. Grease a glass loaf pan with coconut oil. Pour batter into greased loaf pan and bake for 25-30 minutes or until bread is cooked through. Allow bread to cool for about 10 minutes.

French toast:
2       eggs
1/3    cup canned coconut milk
1       teaspoon vanilla extract
1/4    teaspoon cinnamon
1-2    tablespoons coconut oil

Whisk first four ingredients together in a shallow bowl. Heat a skillet or griddle with coconut oil. Cut banana bread into ½-1-inch slices; dip into egg mixture, making sure both sides are coated. Cook on medium-high heat for 2-3 minutes per side. Top French toast with sliced bananas, honey, and/or a touch of cinnamon.

Adapted from

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