Coconut French Toast with Caramelised Bananas

Coconut French Toast with Caramelised Bananas

Who says you can't make French toast without eggs? Try our plant based recipe for a scrumptious, indulgent brekkie.
Servings 4



  • 1 cup coconut milk
  • 1 cup plant based milk e.g. almond, oat or soy
  • ½ cup chickpea flour
  • 2 Tbsp maple syrup
  • 1 lime zested
  • ¼ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 1 Tbsp oil


  • 1 ciabatta sliced 2cm

To Serve

  • 3 bananas cut in half lengthways
  • 2 Tbsp brown sugar
  • 2 Tbsp maple syrup
  • 2 Tbsp toasted coconut chips
  • 125 g blueberries


  • Whisk together all batter ingredients (except oil) in a large bowl.
  • Slice bread. Dip several slices of bread into the batter and let soak for a few seconds on each side.
  • Heat oil in a large fry-pan on medium heat. Add bread and cook for 2-3 minutes on each side until golden brown. Once cooked, set aside and keep warm. Continue this process until all bread is cooked.
  • Peel bananas and cut in half lengthways. Heat large fry-pan on medium heat and place bananas cut side down. Sprinkle over brown sugar and cook for 7-8 minutes until they are a deep caramel colour and just cooked through.
  • Serve French toast with bananas and a generous topping of maple syrup, coconut chips and blueberries.

Meet the Chef

Ella ‘Katsu’

A passion for food has always been a common thread throughout her life, so being surrounded by people who love food as much as she does and eating delicious food all day is a dream role for Ella ‘Katsu’. Before joining My Food Bag, Ella competed on Masterchef NZ (at just 19 years old!), studied business and food science, and worked in some of NZ’s top restaurants and in the FMCG industry in Auckland and London. Fresh, Asian flavours – especially lime and coriander – are her favourite. And her guilty pleasure? Sushi!

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