Sunday I woke up with a craving for waffles … or maybe French Toast. Mmmm … decisions, decisions? But wait, why do I have to decide? A girl can have it all, right?
So I got up and started fiddling in the kitchen and like any mad scientist made an enormous mess. Waffle batter spilling out the side of the waffle iron, eggs dripping on the counter, I should have taken a picture of what looked like a kitchen disaster.
Out of the smoke came this glorious breakfast concoction that combines the best qualities of waffles and French toast with an added hint of banana and coconut. Brilliant.
The key to this recipe is making the perfect waffle. One that it soft on the inside and perfectly crispy on the outside. I also mixed in a mashed banana for an extra layer of flavor. I could have stopped there but no …
How do you make a PERFECT waffle even better? Dredge it in eggs, sugar and cinnimon and throw it in a skillet. Top with coconut wiped cream and warm maple syrup and get ready to get back in bed.
Stack them high, serve them warm, and write me a thank you note.
Banana Waffle French Toast with Coconut Whipped Cream
1 1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2/3 cup vegetable oil
2 Tablespoons sugar
1 1/2 teaspoon vanilla extract
1 mashed banana (optional)
1/2 cup coconut milk
1/4 teaspoon cinnamon
1/2 cup powdered sugar
butter, for the pan
Coconut Whipped Cream
1 (15 ounce) can full-fat coconut milk, cold
1 tablespoon powdered sugar
1 teaspoon vanilla
If you are making the coconut milk whipped cream you need to refrigerate the coconut milk over night.
To make the waffles: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Fold in mashed banana (optional). Let the batter sit while you preheat your waffle iron.
Spray iron with non-stick spray and follow the directions on your waffle iron to cook the waffles.
While waffles are cooking, combine eggs, vanilla, coconut milk and cinnamon in a deep dish, whisking until combined. Heat a griddle or large skillet over medium-low heat and brush with butter. Working with one whole waffle at a time, dip each slice into the egg mixture and then flip it over to coat each side. Lightly sprinkle one side of the waffle with powdered sugar and place the in the pan, sprinkle the other side with powdered sugar once you flip. Cook until golden and crispy, about 5 minutes per side. Make sure the skillet is not to hot. You want to slowly caramelize the toast.
While french toast is cooking, make the coconut whipped cream. Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl of an electric mixer. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla.
Serve waffle french toast with sliced bananas, pecans, fresh coconut milk whipped cream and syrup. Add a drizzle of melted chocolate and a sprinkle of shredded coconut if you’re feeling extra naughty.
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