Coconut Crusted French Toast with Caramelized Bananas


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!



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.


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

Coconut Crusted French Toast with Caramelized Bananas


  • 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


  • 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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    Pumpkin Spice Churro Bites and Caramel Sauce


    Its me, and I’m back with another pumpkin recipe! Although, this one doesn’t include any acutal pumpkin. Just pupmkin pie spice, and lots of butter and cinnamon ­čÖé


    Churros are delicious, but I don’t like deep frying so its something I don’t do often. These churro bites come together with just a handful of ingredients and are a fun snack to make for guests. I used store bought caramel sauce, but if you have the time I strongly recommend making this┬áPumpkin Caramel Sauce. So good!!!!!!!!!!!


    These are best served immediately, but I did freeze most of them and then popped in the microwave for a few minutes to defrost and they were still delicious.


    Pumpkin Spice Churro Bites and Caramel Sauce


    • 1 puff pastry sheet-thawed
    • 1 cup granulated sugar
    • 2 teaspoon ground cinnamon
    • 2 teaspoons pumpkin pie spice
    • 1/2 cup unsalted butter-melted
    • 1 cup caramel sauce


  • Preheat oven to 450 F and line cookie sheet with parchment paper, silpat, or spray with cooking spray.
  • Unfold the puff pastry and cut it in half (lengthwise), then cut into strips (less than 1 inch wide)
  • Gently transfer the strips onto baking sheets and bake 8 to 10 minutes, until golden brown.
  • While the churros are baking melt the butter and set aside.
  • Combine cinnamon, pumpkin spice and sugar and set aside.
  • While they are still warm, roll baked churro sticks into melted butter ( don't soak them, just coat all the sides) then roll in the cinnamon sugar mixture. Roll and dip one stick at the time.
  • Serve with caramel sauce. Churro bites freeze well, just heat in microwave for 20 seconds to defrost.
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    Recipe adapted from OMGChocolateDesserts

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    Caramel Apple Recipe Roundup


    I’ve compiled a round-up for you of all the Caramel Apple recipes from Caramel Apple Week’s 2014 & 2015, all in one handy list. I hope you find an idea to inspire you, and that caramel recipe really to die for! If you don’t feel like taking the time to dip the apples, try my Salted Caramel Sauce for a delicious dip for apple slices!

    #blondegirlcravings and show me your caramel apple creations!

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    Caramel Apple Popcorn

    tropicalapple (1 of 1)-3

    Tropical Caramel Apple

    granolaapple (1 of 1)

    Granola Crunch Caramel Apple

    cookiesapple (1 of 1)

    Cookies & Cream Caramel Apple

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    Apple Pie Caramel Apple

    monkeyapple (1 of 1)

    Chunky Monkey Caramel Apple

    peanutbutterapple (1 of 1)

    Peanut Butter Lovers Caramel Apple


    Turtle Caramel Apple


    Smore’s Caramel Apple


    Samoa Caramel Apple


    Cranberry Bliss Caramel Apple


    Almond Joy Caramel Apple

    the kitchen sink

    Kitchen Sink Caramel Apple


    Ball park Caramel Apple

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    Chocolate Caramel Oat Bars

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    Summer vacation is upon us, and I can’t help but wonder: Where did the school year go? I Feel like preschool just started, yet its already over and we are looking forward to Kindergarten. I am excited for a couple months of no schedule (kinda!) and summertime fun.

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    These bars aren’t bikini friendly, but I don’t wear a bikini anyway so I was free to indulge! They are super chewy and gooey from the caramel, like a oatmeal cookie on steroids. I prefer them room temp so they are nice and gooey, but if you serve them from the fridge they can be eaten with your hands and not a fork.

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    I hope you enjoy this recipe as much as I did, now get out there and enjoy the summer sun!

    Chocolate Caramel Oat Bars


    • 1 cup butter, softened
    • 2 cups packed brown sugar
    • 2 eggs
    • 2 teaspoons vanilla
    • 1 teaspoon baking soda
    • 2 1/2 cups all-purpose flour
    • 3 cups quick-cooking rolled oats
    • 1 cup semisweet chocolate pieces
    • 1 14 oz bag caramels, unwrapped
    • 3 tablespoons milk


  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar. Beat until well combined. Add eggs, vanilla, and baking soda. Beat mixture until combined. Beat or stir in the flour. Stir in the oats.
  • Press two-thirds (about 3 1/3 cups) of the oat mixture into the bottom of an ungreased 9 x 13 inch baking pan. Sprinkle with chocolate chips.
  • In a medium saucepan combine caramels and milk. Cook over low heat until caramels are melted. Drizzle caramel mixture over chocolate. Drop remaining one-third of the oat mixture by teaspoons over the top.
  • Bake in a 350 degrees oven for 22 to 25 minutes or until top is light brown. Cool in pan on a wire rack. Cut into bars.
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    Recipe adapted from Better Homes and Gardens

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    Chocolate Potato Chip Caramel Corn

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    When it comes to snack choices what type of person are you? Sweet? Savory? Salty? The “any kind of food I just want it in my belly” person? I am a little bit of everything, I am not prejudiced when it comes to snacks!

    I will always choose chocolate first and foremost, but this popcorn is the best of all the things I like. Crunchy, sweet,  salty from the potato chips and of course there is my beloved chocolate!

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    If you have never had a chocolate covered potato chip before don’t┬ábe alarmed. They are the perfect unison of salt and sweet, much like a chocolate covered pretzel.

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    This recipe makes quite a bit of popcorn, so I ate half and saved the rest for another recipe. Tune in tomorrow to see how I took this delicious mix to a whole new level!!

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    • 1/2 cup, unpopped popcorn kernals (10 cups popped)
    • 1/2 cup unsalted butter
    • 1 cup packed light-brown sugar
    • 1/4 cup light corn syrup
    • 1/2 tsp salt
    • 1 tsp vanilla extract
    • 1/4 tsp baking soda
    • 2 cups potato chips (or a 2 3/4 oz bag)
    • 1 cup chocolate chips or chopped chocolate almond bark


  • Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring.
  • Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes.
  • Mix potato chips into the popcorn. In a microwave safe bowl, melt chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. Drizzle popcorn with melted chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
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