This French toast is different to my previous versions in that it doesn't use milk (non-dairy or otherwise) and packs a serious tropical punch. Instead of milk, the liquid comes from pineapple juice, and there is also coconut, pineapple pieces and of course the caramelized banana. I have Johanna of Green Gourmet Giraffe to thank for the inspiration, as she is a fan of desiccated coconut in French toast and has previously shared a banana French toast (although her banana was mashed into the batter).
I used tinned pineapple for this, but you could use fresh if you have it. However, tinned works well in that you can get the juice and fruit from one source. It also means you can make this wherever you are and whatever the weather - no fresh tropical fruit required.
Pineapple-coconut French toast with caramelized banana
A delicious breakfast
Author: Bite-sized thoughts, with inspiration from Johanna of Green Gourmet Giraffe
1/3 cup pineapple juice
1 tbsp desiccated coconut
1 tbsp corn flour
2 pieces bread
1 banana, sliced
1/3 cup pineapple pieces
Maple syrup or other syrup of choice, to serve
Spray oil, if needed, for cooking
Combine the pineapple juice, coconut and corn flour in a large wide bowl. Whisk together.
Heat a non-stick pan over medium-high heat and spray with oil if necessary.
Dip one piece of bread in the pineapple-coconut mixture until coated, then transfer to the hot pan. Repeat for the second slice. Cook for approximately 2 minutes and then flip. Continue cooking until both sides of the bread are golden brown.
Reduce heat to medium and toss the banana and pineapple pieces in any remaining pineapple juice mixture. Add to the pan and cook until fragrant and the banana starts to brown.
Serve with maple syrup or syrup of choice.
What do you enjoy for weekend breakfasts?