Mini Coconut-Banana French Toast Cups

Gently spiced, individual, golden French toast cups are the perfect springtime breakfast
Editor
Coconut Banana French Toast Cups

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Bake brioche, bananas, coconut milk, and spices in a muffin tin for adorable, individual servings of French toast.

This recipe is courtesy of Peapod.

6
Servings
413
Calories Per Serving
Deliver Ingredients

Ingredients

  • Coconut oil, for greasing
  • large eggs
  • 15  Ounces  coconut milk
  • 1/4  Cup  light brown sugar
  • 2  Teaspoons  ground cinnamon
  • 1 1/2  Teaspoon  vanilla extract
  • Pinch kosher salt
  • 12  Cups  cubed bread, such as challah or brioche
  • ripe bananas, diced
  • 1/4  Cup  sliced almonds
  • 1/4  Cup  coconut flakes
  • Maple syrup, for serving

Directions

Pre-heat the oven to 350 degrees F.

Grease a 12-hole muffin tin with coconut oil.

In a large mixing bowl, whisk the eggs, coconut milk, brown sugar, cinnamon, vanilla extract, and salt, until well combined.

Fold the bread into the custard mixture until all the cubes are moist. Gently fold in the bananas.

Divide the mixture between the wells of the muffin tin, gently packing it down. The wells will be completely full.

Bake for 22 minutes, until the tops of each cup are golden brown and slightly puffed.

While the cups are baking, heat a skillet over a medium heat. When hot, add the almonds and coconut flakes. Cook, stirring occasionally, until lightly brown and fragrant. Set aside to cool.

Serve cups warm, topped with a sprinkling of the toasted almonds and coconut, and a drizzle of maple syrup.

Nutritional Facts

Total Fat
5g
7%
Sugar
71g
79%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
91g
70%
Protein
9g
20%
Vitamin A, RAE
66µg
9%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
108µg
100%
Calcium, Ca
214mg
21%
Choline, total
36mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Fluoride, F
31µg
1%
Folate, total
59µg
15%
Iron, Fe
4mg
22%
Magnesium, Mg
67mg
21%
Niacin
3mg
21%
Phosphorus, P
233mg
33%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
223mg
15%
Vitamin D (D2 + D3)
1µg
7%
Water
388g
14%
Zinc, Zn
1mg
13%

Coconut 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.

Coconut 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.