Epic Banominess!

Laid back weekend mornings are my favorite- I enjoy being able to sleep in and having the time to make an extra special breakfast. So when this weekend rolled around, I was really looking forward to another round of my delicious lemon lavender blueberry pancakes! It was only a matter of minutes however, until I realized I did not have any more blueberries. To best sum up how I felt in that moment I can only think of one word, as quoted from the famous Lucille Ball.... "Waaaaahhhhh!"

Necessity is the mother of invention as they say, and as I glanced around my kitchen to think of another option my eyes fell upon some now spotting bananas I had bought earlier in the week for my hubby. Clearly he wasn't eating them... and I had everything I needed to make Banana French Toast. Oh YESSSSSSS!!!!!! 

I love my pancakes and french toast with a little crunch. So I chose Meijer's Multi-grain loaf as a palette for my banominess [pronounced "ba-nah-me-ness"] flavor :) 

I accidentally burned one side pretty badly while trying to clean up dishes and get that "nice crunch" at the same time which made me sad to think I wouldn't be able to get a nice picture. (I love playing with food styling and photographing my food because it helps me remember things I have tried and enjoyed when I meal plan, something I learned to do when I was on the I Quit Sugar program.) I'm happy to say that all you need is one good side to photograph, and these toast slices boasted as much epic flavor in my opinion as they show in the photo despite that little burn. I also discovered a lovely little "secret" for that perfect crunch. Can you spot it in the picture?

BANANA FRENCH TOAST

Ingredients|

• Coconut Oil
• 2 Bananas
• 1 Egg
• A splash of Coconut Milk
• 1 Tbl Almond Extract
• A dash each of Cinnamon, Allspice and Nutmeg
• Shredded Coconut
• Multigrain Bread
• Buckwheat Groats
• Honey

Directions|

Blitz up the bananas, egg, coconut milk, almond extract, spices and a little shredded coconut in a blender or food processor.

Allow thickly sliced multi-grain bread to soak in the batter for maybe half a minute or so, then drop into a hot pan greased with coconut oil. Brown until golden on each side.

Serve topped with honey, buckwheat groats and shredded coconut.

(And yes, the Buckwheat groats did the trick for that awesome toffee-like crunch! No need to burn) :) 

Bon Appétit!

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