Coconut Banana Bread Waffle French Toast
Crispy waffles meet fluffy French toast in this tropical-inspired breakfast. Golden banana bread waffles are dipped in custard and cooked to perfection, then topped with whipped coconut cream.
Ingredients
- For the Waffles
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 3 cups bananas mashed (about 1 1/2 bananas)
- 1 large egg
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- For the French Toast Coating
- 3 large eggs
- 1/2 cup coconut milk
- 1/4 teaspoon cinnamon
- For the Whipped Coconut Cream
- 1 can 15 ounces full-fat coconut milk, cold
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Optional Toppings
- Melted chocolate
- Maple syrup
- Shredded coconut
- Sliced bananas
Instructions
- Refrigerate the can of full-fat coconut milk overnight for whipped cream preparation.
- In a small bowl, combine white whole wheat flour, baking powder, cinnamon, salt, and brown sugar. Whisk well.
- In a medium bowl, whisk together 1 egg, 1 cup coconut milk, and vanilla extract. Mix in mashed bananas until smooth.
- Fold wet ingredients into dry ingredients gently until just combined. Add a splash more coconut milk if batter is too thick.
- Preheat waffle iron and grease lightly. Pour about 1/4 of the batter into the waffle maker. Cook until golden brown, about 3-5 minutes. Repeat with remaining batter.
- Open refrigerated coconut milk can upside down. Pour out coconut water and scoop thick cream into a mixing bowl.
- Whip coconut cream with an electric mixer for 3-5 minutes until soft peaks form. Beat in powdered sugar and vanilla extract. Refrigerate until ready to serve.
- In a shallow dish, whisk together 3 eggs, 1/2 cup coconut milk, vanilla, and cinnamon for the French toast coating.
- Heat a griddle or large skillet over medium-low heat. Brush with butter.
- Dip each waffle into egg mixture for 30 seconds per side, coating evenly.
- Cook coated waffles in skillet for 5 minutes per side until golden brown and slightly crispy.
- Serve warm topped with whipped coconut cream, fresh banana slices, maple syrup, melted chocolate, and shredded coconut as desired.
Notes
Storage: Store leftover slices in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap individual slices in plastic wrap and freeze in a freezer-safe bag for up to 2 months.
Reheating: Toast frozen slices in a toaster or oven at 350°F for 5-7 minutes.
Banana Tip: Use overripe bananas with brown spots for maximum sweetness and moisture.
Coconut Cream: Ensure coconut milk is refrigerated for at least 12 hours. Use full-fat coconut milk only.
Make Ahead: Waffles can be prepared up to 3 days ahead. Coconut whipped cream can be made 24 hours in advance.
Variations: Substitute with almond or oat milk for nut-free; use gluten-free flour blend; add blueberries or chocolate chips to batter.
Freezing: Wrap individual slices in plastic wrap and freeze in a freezer-safe bag for up to 2 months.
Reheating: Toast frozen slices in a toaster or oven at 350°F for 5-7 minutes.
Banana Tip: Use overripe bananas with brown spots for maximum sweetness and moisture.
Coconut Cream: Ensure coconut milk is refrigerated for at least 12 hours. Use full-fat coconut milk only.
Make Ahead: Waffles can be prepared up to 3 days ahead. Coconut whipped cream can be made 24 hours in advance.
Variations: Substitute with almond or oat milk for nut-free; use gluten-free flour blend; add blueberries or chocolate chips to batter.