I actually don’t eat paleo bread that often. But, if I am going to do it, I am going to do it with style. That is why I am so excited about this recipe for Banana Bread French Toast which is from the brand spanking new paleo cookbook The Paleo Kitchen. (pre-order it here!)
The Paleo Kitchen is by Juli Bauer of PaleOMG and author of OMG. That’s Paleo? and George Bryant of Civilized Caveman Cooking, and author of the best-selling cookbook/recipe app Caveman Feast. The Paleo Kitchen is sure to be a favorite amongst paleo and even non-paleo foodies alike.
When my bud George offered to share a recipe from The Paleo Kitchen, there was no question about which recipe was the obvious choice.
French Toast! Not just any french toast but Baked Banana Chip Encrusted French Toast that is of course grain and dairy free. Are you kidding me?!
French toast is one of my favorite things in the world. So, when I decided to go paleo I figured that French toast was out of the picture. Not so! There are actually a lot of ways to make paleo-friendly bread using ingredients like almond or coconut flour instead of gut-destroying wheat.
If you are ready to take your health up a notch but don’t want to sacrifice taste, you’re gonna want to add The Paleo Kitchen to your collection. It has all sorts of great new recipes which are delicious, healthy but still pretty easy to make. Some of the standout recipes include:
- Spinach and artichoke stuffed portabello mushrooms
- Creamy seafood “risotto”
- Lime pound cake with coconut lime frosting
- And 100+ more!
Here is a mouth-watering sample of what The Paleo Kitchen has to offer that George and Juli are kind enough to share with Hollywood Homestead readers.
Enjoy! I know I will!
Baked Banana Chip Encrusted French Toast Recipe
Yield: 6 to 8 slices
Prep Time: 35+ minutes
Cook Time: 15 to 18 minutes
- 6 to 8 (¾-inch/2-cm-thick) slices leftover banana bread (my favorite banana bread)
- 1 cup (65 grams) banana chips, crushed
- 1 large egg
- 2 tablespoons BPA-free coconut milk (where to buy)
- 1 teaspoon vanilla extract (where to buy)
- ⅛ teaspoon ground cinnamon
- pinch of salt
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Place the banana chips in a food processor and pulse until you have a banana chip bits (you should not have a powder). Then place crushed chips in a shallow bowl or plate.
- Whisk together the egg, coconut milk, vanilla, cinnamon, and salt in another shallow bowl.
- Dip each slice of banana bread into the egg mixture, coat on both sides, then do the same in the crushed banana chips, making sure each slice is covered with banana chips. Place on the prepared baking sheet and repeat with the rest of the slices.
- Bake for 15 to 18 minutes or until banana chips have slightly browned.
- Serve with syrup or eat just by itself.
Note: Any leftover paleo banana bread will do. You can find George’s recipe for paleo banana bread here. I freaking love that stuff.