Needless to say, the Paleo Banana Bread in my previous post didn’t last very long (get the recipe here if you haven’t made it already). If you did make it you’ll know exactly what I mean. However, being the kind of guy who likes to plan ahead, I made two loaves – as you can see in the not-too-shabby-if-I-do-say-so-myself pics from a few days ago!
If for some unfathomable reason you should find yourself with leftovers of this moist, delicious, Paleo Banana Bread and would like to transform it into something even more divine, well then you’ve come to the right place. In the shower, the night of baking the banana bread, I was trying to decide what to have for breakfast the following morning. Yeah, I shower before bed. And yeah I think about food while I do. So what?
Ah, I digress… Truth is, I tested Juli Bauer’s Banana Bread recipe three times over two days in different variations (full almond flour, full coconut flour and a mix of the two). By the way, I have to give huge props to Juli Bauer for creating the original recipe for this loaf. In any case, by the end of it all I was banana-bread’d out. Even though they were delicious, I had my fair share and wasn’t so keen on eating anymore of it. But the eastern European in me has a serious allergy to letting food go to waste. Then, it struck me, FRENCH TOAST! I hadn’t eaten French toast in years. As a kid, I loved the stuff. In Russian, we call it ‘Grenka’ and like the immortal Bolognese everyone’s mother makes the best version. Indeed, my mama makes the best Grenka in the universe, bar-none!
Since the Paleo Banana Bread is ‘bready’ enough and can hold its ‘bread’ shape without falling apart, it only made sense to adapt my mama’s old Grenka (AKA French toast) recipe to it. Whereas mama used to use whole milk in the batter and sprinkled powdered sugar overtop, I substituted almond milk and hit it with a glorious sprinkle of raw cacao. I also topped it off with a dollop of coconut “whipped-cream,” some fresh fruit and a healthy drizzle of good ol’ organic Canadian maple syrup. The result is a sweet and delicious brunch or breakfast dish that goes best with a cup of hot coffee – black, fair-trade, organic, single-origin, freshly roasted, freshly ground, brewed in a Chemex!
Give the recipe a go and let me know what you think in the comments section.
Here’s what I did with four 1” slices of leftover Paleo Banana Bread:
2 tbsp Coconut Oil or Ghee
1 pinch cinnamon powder
1 tsp organic vanilla extract
1/2 pinch of sea salt
1/8 cup almond milk
1/2 cup coconut milk
handful fresh raspberries
½ banana – sliced
Raw, organic cacao powder
Organic Maple Syrup – preferably Canadian, Eh!
- Melt 1 tbsp of Coconut Oil in a nonstick or cast iron skillet over med-low heat. **Depending on the size of your skillet you may have to work in batches. To avoid crowding the pan I cooked my Paleo Banana Bread French Toast in two batches, using 1 tbsp of coconut oil per batch.
- In a medium-sized bowl, whisk together 1 egg, 1 pinch cinnamon powder, 1 tsp organic vanilla extract, 1/2 pinch of sea salt, 1/8 cup almond milk.
- Slice the leftover Paleo Banana Bread into 1” slices.
- Soak both sides of the banana bread in the egg mixture, pressing down on the bread so it soaks up the batter. Fry in the skillet for 3-4 minutes per side or until golden brown.
- Meanwhile, pour ½ coconut milk into a large mixing bowl and whisk vigorously by hand until you form soft-peaks. Should only take a minute or two of whisking! You can also use an electrical-whisker-doohickey.
- Once the French Toast is cooked, remove from pan and transfer to a serving dish.
- To serve: pile the Banana Bread French toast one slice atop the other, top with a dollop of coconut whipped-cream, a healthy dash of raw cacao powder, a drizzle of organic Canadian maple syrup, a handful of fresh raspberries, and a few slices banana.