Baked Banana Chip Encrusted French Toast

Baked Banana Chip Encrusted French Toast

The Paleo Kitchen

This decadent recipe for French toast by the "Civilized Caveman," George Bryant, is completely gluten-free, and paleo-friendly.

Ingredients

  • 6 to 8 (¾-inch/2-cm-thick) slices leftover paleo banana bread
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons coconut milk
  • 1 large egg
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup (65 grams) banana chips, crushed

Directions

Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.

Place the banana chips in a food processor and pulse until you have a banana chip bits (you should not have a powder). Then place crushed chips in a shallow bowl or plate.

Whisk together the egg, coconut milk, vanilla, cinnamon, and salt in another shallow bowl.

Dip each slice of banana bread into the egg mixture, coat on both sides, then do the same in the crushed banana chips, making sure each slice is covered with banana chips. Place on the prepared baking sheet and repeat with the rest of the slices.

Bake for 15 to 18 minutes or until banana chips have slightly browned.
Serve with syrup or eat just by itself.

Nutritional Facts

Total Fat
11g
16%
Sugar
12g
13%
Saturated Fat
10g
42%
Carbohydrate, by difference
20g
15%
Protein
1g
2%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
12mg
1%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
5µg
1%
Magnesium, Mg
26mg
8%
Manganese, Mn
1mg
56%
Phosphorus, P
24mg
3%
Selenium, Se
1µg
2%
Sodium, Na
5mg
0%
Water
6g
0%

Banana Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Banana Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.