Ingredients:

  • 1 large ripe banana, mashed (120g)
  • 3/4 cup full-fat coconut milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • 4 thick slices sourdough or brioche bread
  • 2 tbsp coconut oil, melted

Instructions:

  1. In a shallow bowl, mash the ripe banana until it reaches a smooth, creamy consistency with no large lumps.
  2. Whisk in the coconut milk, vanilla, cinnamon, salt, and cornstarch until the cornstarch is fully incorporated and the batter is smooth.
  3. Dip each slice of bread into the batter; soak sourdough for 30 seconds per side or brioche for 10 seconds per side to prevent over-saturation.
  4. Heat coconut oil in a non-stick or cast-iron skillet over medium heat until the oil shimmers.
  5. Fry the bread for 3–4 minutes per side until a shattering, golden-brown crust forms and a nutty aroma develops.