This bread is a real treat for a special weekend breakfast. It combines banana bread, french toast, and coconut. The coconut goes amazingly well with the banana bread. It is a real winner!
I found this recipe from The King Arthur Flour Baker’s Companion – The All Purpose Baking Cookbook. The recipe calls for eggnog which I am not a fan of and so I substituted it with half and half. Instead of sweetened shredded coconut, I use unsweetened coconut as the banana bread itself is already pretty sweet. Here is my adaption of the recipe.
- 2 large eggs
- ½ cup (120ml) half-and-half or milk
- ¼ sp ground nutmeg
- 4 oz (110g) unsweetened dessicated coconut
- 2 tbsp butter
- 8 slices banana bread
- Maple syrup (optional)
In a bowl, whisk together eggs, half-and-half, and nutmeg until smooth. Pour mixture into a shallow pan.
Place slices of banana bread into the egg mixture. Allow the bread to soak up egg mixture for 30 seconds. Turn and do the same for the other side.
Place grated coconut on a plate. Remove soaked bread from pan, place onto dessicated coconut. Turn and coat the other side.
Heat butter in a large non-stick pan on medium heat. Transfer bread to pan and cook for about 2 to 3 minutes on each side.
Serve immediately with maple syrup, if desired.
NOTE: This post was updated on December 27th, 2012 with new pictures. No changes were made to the write-up or recipe.
Enjoy…..and have a wonderful day!