I’m going to start this post on a deeply serious note, so steel yourself. This is a confession, actually. I’ve never put this in writing before. Okay, deep breath:
My name’s George, and I’m a breakfast addict.
I’d eat it 3 times a day if I could, I swear. And French Toast is my number one favorite breakfast recipe of all time. My Baked Banana Chip Crusted French Toast recipe is my go-to in my own kitchen. It’s comfort food for breakfast, the kind of breakfast food that takes you by the hand and says “whatever today brings, you got this. You know why? You just had French Toast. Every little thing is gonna be all right.”
(If you were curious, my number two favorite breakfast recipe is chocolate chip pancakes. All you have to do is take the recipe from my Perfect Paleo Pancakes or Fluffy Blueberry Pancakes and swap in Enjoy Life chocolate chips. You can find that ingredient online at Thrive Market. Check it out!)
The Quest for Perfect Paleo French Toast
I was inspired to create this recipe after I had a mind-blowing batch of French Toast at a restaurant in La Jolla, California. I wish I remembered its name, but it eludes me. Sometimes I think the whole experience was a kind of holy vision . . . maybe I’m not supposed to find it again. They had this homemade, gluten-free French toast that was crusted with macadamia nuts. My eyes were opened and I saw the light. It was heavenly. When I came home I was a man on a mission. I wanted to create a recipe like what I’d just had so that I could enjoy French Toast bliss on demand.
I started out by making some bread for the French Toast, and we began testing it with different flavors and textures. Out of everything that we tried, bananas were my favorite combination with the maple syrup. So we decided to add banana chips. We bought a bag from Trader Joe’s, chopped them up, and then encrusted the French Toast before we cooked it. I guess you could say the rest is history . . . but you could also say it’s the future because, just from writing this, I’m already planning on making a batch when I wake up tomorrow. Needless to say, the recipe turned out to be absolutely phenomenal. People have loved it ever since.
The Cookbook that Changed My Life
This is also one of my favorite recipes from my cookbook, The Paleo Kitchen. It’s been around for four years and it’s full of life-changing recipes that you can add to your routine. I’m actually getting teary-eyed writing this, y’all. Never in my wildest dreams did I think I would even know how to cook, never mind publish an actual cookbook. I poured every ounce of work, love, and passion into it. Every page has a story and a memory. And it means so much to me that it’s been out there in the world for four years, making a difference in people’s lives!
This French Toast recipe is just one of over 120 recipes in the book. I only picked recipes that honestly make me want to eat the screen. The book is over 340 pages and has everything you need to know to make these great recipes—from shopping lists to tips, even tear-out guides to hang on your fridge and keep you on track. Pick up a copy of the book here and start cooking.
Okay, okay, here’s my French Toast recipe:
Baked Banana Chip Crusted French Toast - The Paleo Kitchen
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Place the banana chips in a food processor and pulse until you have banana chip bits (you should not have a powder). Place the crushed chips in a shallow bowl or plate.
- Whisk together the egg, coconut milk, vanilla, cinnamon, and salt in another shallow bowl.
- Dip a slice of banana bread into the egg mixture, coat on both sides, then do the same in the crushed banana chips, making sure the slice is completely covered with banana chips. Place on the prepared baking sheet and repeat with the rest of the slices.
- Bake for 15 to 18 minutes or until the banana chips have slightly browned. Service with maple syrup or eat as-is.
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