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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.