Coconut Crusted French Toast with Caramelized Bananas

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How was your holiday? Wonderful, I hope! I know many of you still have guests or may be home on vacation, or maybe guests for New Year next week. I have a killer breakfast recipe for you that will impress anyone!

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Delicious sliced of french toast, coated in crunchy coconut, topped with sweet caramelized bananas and a caramel syrup. It’s a brunch lovers dream! You can change this recipe up slightly by leaving out the rum, and even substituting the milk for coconut milk if you want it to be extra coco-nutty.

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Use caution when cooking the french toast, you don’t want the coconut to burn. Make sure to cook them on  medium so they cook through and the coconut has time to get nicely browned.

Coconut Crusted French Toast with Caramelized Bananas

Ingredients

  • 1 cup whole milk
  • 4 large eggs
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 loaf French bread, sliced 1 inch thick
  • 1 1/2 cups sweetened shredded coconut
  • Oil of frying (I used coconut oil.)
    Banana Caramel Syrup
  • 1/4 cup butter
  • 3/4 cup brown sugar, lightly packed
  • 3 tablespoons whipping (heavy) cream
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 tablespoons dark rum (optional)
  • 2 bananas, thickly sliced

Instructions

  • Heat a large skillet or griddle to medium. Whisk the first five ingredients together in a baking dish or large bowl.
  • Pour the shredded coconut onto a plate. Pour enough oil in the skillet to completely coat the bottom. Dip each slice of bread into the egg mixture for 15-20 seconds per side. Then dip the slices in the shredded coconut on both sides for an even coat.
  • Cook for 1 minute per side. Watch for a crispy golden-brown crust. The coconut may turn a deep brown, but avoid burning! If the coconut burns before the crust has formed, turn the heat down a little.
  • Add more oil as needed and continue with the rest of the bread. Serve the french toast warm with the banana caramel syrup
  • For the banana caramel syrup: In a pot, melt the butter over medium-high heat. Add the brown sugar and mix to combine. Once the butter and sugar are incorporated together, stop stirring and let the mixture come to a low boil. Without stirring, let the sugar mixture boil for 2 minutes.
  • Slowly add the whipping cream and whisk to combine. Stir in the cinnamon and vanilla. Add the rum and banana slices. Cook for 45 seconds to 1 minute or until the bananas begin to soften, but you don't want them to turn mushy.
  • Spoon the bananas and caramel syrup directly over the french toast. Serve immediately.
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    http://blondegirlcravings.com/2016/12/26/coconut-crusted-french-toast-with-caramelized-bananas/

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    Tropical Banana Bread

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    Some may call me crazy, but I already have most of my Christmas shopping done. Purchased at least, anything that needs to be crafted or assembled will happen closer to the holiday.

    Since most of the gifts are bought, I thought I should start getting a leg up on purchasing holiday baking ingredients. I love to bake more than ever around the holiday’s, but it can get expensive!

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    One ingredient that I always have on hand? Bananas! A few always seem to brown before they get eaten, so into my freezer they go. This banana bread is a fun twist on the traditional loaf. I took all the ingredients I loved in my Tropical Blondies and added them to a super quick and simple bread. Delicious!

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    Tropical Banana Bread

    Ingredients

    • 1 cup sweetened flaked coconut
    • 1/2 cup chopped macadamia nuts
    • 1 cup chopped dried pineapple
    • 1¾ cups all-purpose flour
    • 1/2 cup light brown sugar
    • 1/2 cup coconut sugar
    • 2 teaspoons baking powder
    • ¾ teaspoon kosher salt
    • 2 eggs
    • 1 cup mashed ripe banana (2 to 3 medium bananas)
    • ⅓ cup coconut oil, in its liquid state
    • 2 teaspoons vanilla

    Instructions

  • Preheat oven to 350°F.
  • Spay a 9x5 loaf pan with nonstick spray, set aside.
  • In a nonstick skillet over medium-low heat toast the coconut and macadamia nuts until they become lightly golden. Remove from the heat immediately. Set aside.
  • Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  • Mix together the eggs, banana, coconut oil,and vanilla. Pour the wet ingredients into the dry and stir to combine.
  • Stir in the coconut, nuts (reserve some for the top if you like) and pineapple. Pour into the prepared pan. Top with reserved coconut and macadamia nuts.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. You may have to tent the top if the coconut or nuts start to get too brown.
  • Allow the bread to cool in the pan for 15 minutes and then remove from the pan and place on a wire rack to cool completely.
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    http://blondegirlcravings.com/2016/09/05/tropical-banana-bread/

    Recipe adapted from Cookies & Cups

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    Banoffee Pie

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    It’s almost Pi Day! I think the day is actually about math, but you know this girl is math challenged, so we’re making pie.

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    Banoffe pie is essentially a banana and toffee pie. The toffee portion is super simple, just cover a can of sweetened condensed milk with water and cook for 8 hours on low in your slow cooker.

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    I used store-bought mini Graham cracker crusts, but if you want to make a full-sized pie my girl Dorothy at Crazy For Crust has a killer recipe.

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    Top the pie with real whipped cream and you have a delicious mess perfect for Pi Day! I wish I could say I delicately ate these pies, but after I took the photos they took a spill in the fridge, so I just ate the heap with a fork straight from the container they were stored in. Still delicious!

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    Banoffee Pie

    Ingredients

    • 6 mini graham cracker crusts*
    • 14 ounce can sweetened condensed milk
    • 1 pint whipping cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • 1 banana

    Instructions

  • Put a dish towel on the bottom of your slow cooker, if you don't do this, you will have rust rings on the bottom of your slow cooker. Put sweetened condensed milk can, unopened on dish towel. Fill slow cooker with water to cover can. Cook on low for 8 hours. Cool sweetened condensed can, overnight if possible.
  • Whip your whipping cream with a stand or hand mixer with sugar and vanilla until stiff peaks form.Slice bananas into crusts, add about two tablespoons of cooked sweetened condensed milk on top of bananas, pipe or spread on whipped cream.
  • Serves 6
  • *Pie can be made in a standard 9 inch pie pan
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    http://blondegirlcravings.com/2015/03/13/banoffee-pie/

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    Chocolate Banana Muffins

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    Sometimes I wonder why I buy bananas. I buy a bunch of them at the store every week, but I rarely ever eat one. My kids will have one occasionally, but since we aren’t home much it seems like I am always left with a bunch of spotty boring brown bananas. I usually freeze them, and I am always searching for a new way to use them up.
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    Any recipe that includes chocolate is going to catch my eye, and this was no disappointment! The muffins were super simple to throw together and quite delicious. My kids couldn’t get enough of them! Perhaps I will start eating bananas more often- at least more Chocolate Banana Muffins!
    Chocolate Banana Muffins

    Ingredients

    • 1½ cups mashed bananas
    • ⅓ cup oil
    • 1 egg
    • 1 cup sugar
    • 1½ cups flour
    • ¼ cup cocoa
    • 1 teaspoon baking soda
    • ¼ teaspoon baking powder
    • 1 cup mini chocolate chips
    • Sugar for sprinkling on tops

    Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine bananas, oil, egg large mixing bowl.
  • In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
  • Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
  • Bake for 20 to 25 minutes at 350 degrees F
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    http://blondegirlcravings.com/2014/10/03/chocolate-banana-muffins/

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    Recipe Source: Chef In Training

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