A humble title belies a mind-blowing delicious breakfast. A thick hearty slice of stale rye bread is soaked and fried in eggy goodness, spread with a gleaming glorious banana-coconut-chocolate spread, layered on with pan-seared bananas sitting in its caramelized goo, and then sandwiched together with another thick hearty slice of stale rye bread. This is stuffed banana coconut chocolate (cocochoc) french toast, washed down with a shot of black bitter luwak (cat poop) espresso.
The banana-coconut-chocolate spread was concocted on a whim. Frozen banana slices were first microwaved briefly to melt them, then mashed together with a spoonful of coconut butter, dark chocolate dreams (DCD) peanut butter (PB&Co), and a dash of cinnamon. The resulting amalgam of brown gloop was probably the best instant spread I have created in a while. Because the banana stuffing is bursting full of its natural sweetness, there’s no added sugar involved in this french toast recipe. Yup, no cane sugar, maple syrup, honey or agave. Just pure sweet banana juices. Is it just me, or does frozen bananas taste even sweeter than fresh ones?
If you do not have coconut butter or DCD spread, fear not (although I highly recommend to invest in these two products). I believe desiccated coconut and a square of dark chocolate melted in with the banana mash will work equally well.
Have you ever pondered on the origins of french toast? The French call it “Pain Perdu,” translated as Lost Bread or Wasted Bread. The recipe has been documented as early as a millenia ago in a 15th century English (ironically) cookbook. Stale bread is reformed with a egg mixture, fried in butter and sprinkled with sugar.
To bring the philosophy of not-wasting-food even further, I fried the leftover egg white+chia mixture to go with the french toast, and surprisingly the slightly sweet vanilla-spiked egg whites+chia turned out fabulously eggy and delicious on its own! Have you ever tried sweet egg whites?
- 2 slices stale bread (I used rye; brioche will be extra-decadent)
- 1 egg white
- 3 tablespoons soy milk (can use coconut milk, which unfortunately I ran out off)
- Splash of vanilla extract
- ¼ teaspoon chia seeds (optional)
- ½ frozen banana, sliced and divided into two equal portions
- Dash of ground cinnamon
- Spoonful of coconut butter or desiccated coconut
- Spoonful of chocolate spread or a square of dark chocolate
- Other nut butters of your choice (eg peanut butter, almond etc)
- In a shallow dish, whisk together lightly the egg whites, milk, vanilla extract and chia seeds, if using.
- Soak bread in egg mixture for about 4 minutes per side.
- Grease a skillet and fry bread for about 3 minutes per side.
- To make the banana-coconut-chocolate stuffing, melt one portion of the frozen banana slices in the microwave briefly (20 seconds). Add cinnamon, coconut and nut butters. Mash and mix well until smooth.
- Sear the remaining banana slices so that each side is slightly brown and caramelized.
- If there is any remaining egg mixture, you can choose to make a “sunny-side-up” or a scramble out of it. Uphold the no-wastage philosophy!
- To assemble, spread the banana-coconut-chocolate stuffing on one slice of bread, top with caramelized banana slices, and the leftover egg “sunny-side-up”/scramble, and the second slice of bread.
- Inhale and enjoy!