My favorite Sunday brunch recipe that combines one of my favorite breakfasts with one of my favorite recipes. Plus, it's gluten free, dairy free & refined sugar free!
In a shallow dish, mix together eggs, cinnamon, vanilla extract and almond milk
Add both slices of bread in to soak & absorb the egg mixture.*
Heat up a medium fry pan on medium heat
Add your 1/2 tbsp of coconut oil and then your soaked bread.
Cook for 2-3 minutes per side until the egg is cooked and lightly brown.
Remove your cooked French toast and set aside.
If you're using vegan butter, add now to let it melt from the residual heat.
On a small plate, place your banana slices and sprinkle with a bit of coconut sugar. Save the remaining sugar to add to the bananas in the pan.
Add coconut oil to your medium pan on medium heat.**
Next add in your banana slices. Cook for 15 seconds and then add in a bit more coconut sugar.
Cook for another 15 seconds until the sugar has lightly caramelized.
Remove from heat and pour over your French toast.
Top with maple syrup if using. Enjoy!
*Depending on the bread you use, it might need a little longer to absorb the mix. I soaked mine for 2-3 minutes per side.