Mini Coconut-Banana French Toast Cups

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

360 PR

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
382
Calories Per Serving
Deliver Ingredients

Ingredients

  • Coconut oil, for greasing
  • 6 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
  • 2 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
73g
81%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
86g
66%
Protein
6g
13%
Vitamin A, RAE
87µg
12%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
59µg
66%
Calcium, Ca
179mg
18%
Choline, total
32mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
31µg
1%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
40mg
13%
Niacin
2mg
14%
Phosphorus, P
170mg
24%
Selenium, Se
3µg
5%
Sodium, Na
109mg
7%
Vitamin D (D2 + D3)
1µg
7%
Water
390g
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.