In a blender, combine the bananas (break them so they'll fit), eggs, coconut milk, regular milk, coconut flakes, sugar and cinnamon. Pulse until well blended. Pour this mixture into a large shallow bowl. Let the mixture settle for 5 minutes before using.

Heat a griddle to medium heat. Coat with butter or cooking oil.

Drag each piece of bread through the liquid mixture, making sure to coat both sides completely.

Transfer to the griddle.

Cook until the underside is golden brown (about 4 minutes). Flip and cook other side to golden brown (about 3 minutes).

Serve immediately with your favorite topping. It's great with maple syrup.


The bananas and coconut really flavor this French Toast. It a real fun change from traditional French Toast. This is my take on a dish I had at a resort in St. Lucia in the Caribbean.

Mr Breakfast would like to thank The Boss for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From samathome64 (Team Breakfast Member)

Do you know how long the banana coconut mixture could be kept refrigerated for? If there was more than 2 people could eat, could it be kept for the next day? I guess that alternative would be to make it all and freeze the leftovers... anyone tried this?

Comment submitted: 2/3/2015 (#19244)



From Cook SD

Rating (out of 5):

I made this this morning for my family with homemade challah bread. It was delicious! This recipe goes in the keep pile.

Comment submitted: 1/1/2011 (#11823)



From PretaCafe

Rating (out of 5):

Great recipe ! I have a restaurant in Hyannis/MA and I run this as a special... It flew out... great recipe. If you're visiting Cape Cod, come join us for a meal at Preta Cafe !

Comment submitted: 7/6/2010 (#10844)

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