I know. That title is a mouth full.
But I couldn’t leave anything out.
Too many amazing things going on here.
It is crazy.
What is also crazy are these pictures.
I have yet to decide if I love them or totally hate them, but that is pretty much the way it goes with all my photos. I always hate them, critique them way too much, pick at every single thing wrong with them. These photos are not my favorite, they turned out messier than what I envisioned.
The problem was the people I had waiting to eat these waffles or french toast or coconut banana bread waffles or whatever the heck you want to call them. They made me rush, and when I rush to take photos I always hate the way they turn out, but really I can’t blame them. I mean come on, just look at that giant stack of coconut banana bread waffle french toast!
You guys, I promise these are not as indulgent as they look.
That chocolate drizzle? It just happened. It was totally unplanned, but happily welcomed. Obviously.
Don’t judge me.
It was snowing (so depressing, trying to stay positive. NOT working) and that justifies adding the chocolate. As if I really needed an excuse to add some chocolate. Oh my gosh. You know what I just realized?
Anyway, the chocolate drizzle on these is 100% optional, but I absolutely recommend doing it. Again, obviously.
So let’s first talk about the waffle.
They’re completely all whole wheat and filled with mashed bananas and creamy coconut milk. The coconut milk keeps the waffles really moist while adding a mellow coconut flavor and the bananas sweeten them up without adding in a ton of extra sugar, which is good since I caramelized the waffles with just a little powdered sugar and um, some butter.
It’s french toast. You have to use at least a little butter.
Yes, it is so gosh darn delicious. Like “oh fudge, these are good”.
Here is the truth.
I based this whole recipe around the white stuff you see sitting on top of that ginormous stack of waffle french toast.
That white creamy, whipped stuff is coconut milk whipped cream. It is amazing. Yea, I am going to say it. It is better than the real stuff. Like way better. In my opinion.
I am obsessed with it.
The hardest part about this recipe is remembering to put the coconut milk in the fridge the night before. You HAVE to do this. No exceptions. After that it’s just like making banana bread/waffles and then french toast.
Piece of cake. Err….or toast.
I am being honest when I say that chocolate drizzle is totally not necessary. These are so good either way and they are whole wheat remember so you can totally eat that whole stack!
Ok, just kidding. That is a really large stack, but trust me it has been considered.
caramelized coconut banana bread waffle french toast
Whole Wheat Banana Bread Waffles
- 2 cups white whole wheat flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 3 cup bananas masshed, 1/2
- 1 large egg
- 1 cup canned coconut milk
- 1 teaspoon vanilla
- 3 large eggs
- 1/2 cup coconut milk
- 1/4 teaspoon cinnamon
- 1/2 cup powdered sugar
- butter for the pan
Coconut Milk Whipped Cream
- 1 ounce can full-fat coconut milk cold, 15
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
- melted chocolate maple syrup, shredded coconut, sliced bananas
Just a heads up. If you are making the coconut milk whipped cream you need to refrigerate the coconut milk over night.
Begin by making the waffles. Combine the dry ingredients in a small bowl. In a sperate medium size bowl whisk together the egg coconut milk and vanilla. Whisk in the mashed banana. Add the wet ingredients to the dry and stir until just combined. If the batter seems too thick add a little more coconut milk to thin it a bit.
Preheat waffle iron. When ready scoop about 1/4 (or less if you have a small waffle iron) of the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference.
To make the coconut milk 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. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla. Place in the fridge while you make the french toast.
In a circle pie plate, combine eggs, vanilla, coconut milk and cinnamon, 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 for about 30 seconds and then flip it over and coat for another 30 seconds. Then lightly sprinkle one side of the waffle with powdered sugar and place the in the pan, if desired sprinkle the other side with powdered sugar as well. Cook until golden and somewhat crispy, about 5 minutes per side. Make sure the skillet is not to hot. You want to slowly caramelize the toast. Serve with sliced bananas, fresh coconut milk whipped cream, syrup, a drizzle of melted chocolate and a sprinkle of shredded coconut.
Coconut Banana Bread Waffle French Toast for everyone! Oh yes!