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Breakfast/Brunch Dessert

Banana French Toast w/ Macadamia and Coconut Syrup

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  • Special: Vegetarian
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  • 1 banana, mashed
  • 1 equal part fresh mascarpone cheese
  • Powdered sugar, to taste
  • Challah or your favorite bread, sliced 1 to 1.25-inch thick
  • ¾ cup half-n-half
  • 2 eggs
  • 1 tsp vanilla
  • Pinch of salt and two pinches of sugar
  • Coconut Syrup*
  • Toasted Macadamias**


Mash bananas with equal parts of mascarpone or cream cheese, and sweeten with powdered sugar to taste. Whip it smooth and transfer to a pastry bag, or plastic bag with a small piping tip cut in the corner.

Split Challah slices horizontally, leaving one edge intact. Carefully and evenly pipe a small amount of the banana mixture inside the bread and press gently to close – do not overstuff! Place stuffed toast in a casserole. Preheat a large heavy griddle, and oven.

Combine eggs, half-n-half, vanilla, and pinches of salt and sugar in a mixing bowl and whisk until smooth. Pour over stuffed toast and gently lift with spatula to moisten on all sides and soak for about 1 minute.

Pan fry French toast as usual, then transfer to rack-lined cookie sheet and hold in oven. If your toast is still a little soggy, bake to finish cooking.

* Coconut Syrup
Pour 1 can of coconut milk into a saucepan and reduce until syrupy thick, sweeten to taste with sugar and serve.

** Toasted Macadamias
Preheat a large skillet over medium high to high heat (not a stick free skillet). Add raw macadamia nuts and toast, stirring and tossing regularly – do not leave pan unattended – toss every 10-15 seconds. When nuts begin to toast, sprinkle with fine sea salt and toss continually – transfer to a cutting board to cool.


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