Coconut French toast with caramelised bananas
serves
2
Ingredients (12)
- 400ml can coconut cream
- 1/4 cup (55g) caster sugar
- 2 eggs
- 1 tsp vanilla bean paste
- 4 thick slices brioche loaf
- Mascarpone, to serve
- Maple syrup, to serve
- Raspberries, to serve
- Toasted coconut flakes, to serve
Caramelised bananas
- 3 bananas, peeled
- 2 tbs caster sugar
- 20g butter, plus 20g extra (if needed)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the caramelised bananas, cut each banana in half crossways, then in half lengthways. Place in a shallow bowl with the sugar and turn to coat. Melt butter in a large frypan over medium-high heat. Cook banana, cut-side down for 2-3 minutes or until golden. Turn and cook for a further 1 minute. Transfer to a plate.
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2.Whisk coconut cream, sugar, eggs and vanilla together in a large bowl.
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3.Return pan to medium heat, leaving excess butter mixture in pan. Dip 2 slices of the brioche into the coconut mixture, allowing to soak for 30 seconds. Lift brioche from mixture and place in frypan. Cook for 3-4 minutes each side or until golden and heated through. Transfer to a serving plate. Repeat with remaining brioche and coconut mixture, adding a little extra butter to the pan, if needed.
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4.Top French toast with banana and mascarpone. Drizzle with maple syrup and scatter with coconut flakes. Serve immediately.
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