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Whether you’re planning breakfast or brunch, this Coconut Banana French Toast is a must-try. It’s one of my favorite recipes ever. As a big fan of French toast and brunch, I was determined to create a dish as delicious as the classic, and I’m thrilled to say I succeeded! While enjoying it, I kept telling Walker, “This is SO GOOD.”
I’m excited to share this recipe, especially if you have friends or family with egg allergies or those following a plant-based diet. Even meat-eaters will love this recipe because it’s packed with flavor and unforgettable textures. Honestly, it’s possibly even better than the original!
I used Silver Hills Sprouted bread for this recipe. I love its hearty texture and how easy it is on my digestive system. Plus, I feel good about serving it to my daughter. You might have seen me talk about it in posts about cauli tacos, my mom’s legendary stuffing, and back-to-school sammies!
For the banana mixture, aim for a paste-like texture that’s easy to spread. Ripe bananas work best for sweetness. When frying the French toast, be generous with the coconut oil to avoid sticking. This will give your toast a nicely caramelized, flavorful finish.
Now for toppings—while the French toast is delicious on its own, the toppings elevate it even more. I added some coconut yogurt and a drizzle of extra dark, real maple syrup for that rich maple flavor.
This egg-free Coconut Banana French Toast is perfect if you’re hosting a holiday brunch. It will impress your guests and fill them up happily! This will definitely be on my menu for the next brunch party.
When serving, portions depend on how hungry everyone is. I usually have one piece, but my husband might go for two, so it can serve 3-6 people.
I love the mix of textures in this French toast, from the crispy outside to the soft inside, paired with coconut yogurt and warm wild blueberries. Just looking at the photos makes me hungry!
So, here’s a delicious new French toast that’s completely plant-based and divine. Enjoy the holidays, friends!
This post was created in partnership with Silver Hills Bakery, but all opinions are my own. Read more about partnership ethos here.
This was seriously delicious! No syrup needed. Thanks, Joy, for bringing such yummy recipes our way. Pure joy!
If the mixture sticks to the pan during cooking, try using plenty of coconut oil, even if you’re using a non-stick pan. Let me know if you need more tips!
Glad you loved the recipe! Thanks for your comment.
Hi Joy! What if you’re not a fan of shredded coconut? Also, with no egg, isn’t some morning protein missing?
I do prefer using an egg, but I wanted to offer a version for vegans and those with egg allergies. If you don’t like shredded coconut, try my traditional French toast from “Joyous Health,” which includes sautéed apples and walnuts.
Oh, Joy! I can see why this is among your top recipes—it was absolutely delicious! One son called it “out of this world,” while the other raved despite usually avoiding bananas. To add protein, I included an egg and shredded coconut. Delicious—thanks for sharing!
Sounds fantastic! The egg definitely helps with binding. Great to hear your family enjoyed it so much. Thanks for sharing, Alice.
I had some sticking issues, possibly due to using a larger pan with less oil or large coconut shreds. It still tasted great. I ended up using the broiler for a few minutes. Thanks, Joy, for the great recipe!
Glad you found a solution, Shauna! Baking might work instead of frying, though it might not be as crispy. Thanks for trying the recipe!
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