This is what Sundays are all about. This is sweet, filling, indulgent and essentially a toasted sandwich. I’ve made a few banoffee flavoured dishes before, I mean what’s not to love: caramel, banana and cream. 😍
Serves 4 DF RSF
Ingredients:
8 pieces sourdough bread
1 egg
1/4 cup oat milk
1 1/2 tbsp maple syrup
1 tsp vanilla bean extract
1/2 tbsp coconut oil
1 tsp cinnamon
Salted Caramel:
1 cup coconut milk
2 tbsp coconut sugar
Pinch sea salt
Toppings:
Bananas
Coconut yoghurt
Method:
Make the caramel before hand by adding all the caramel ingredients together in a small pot. Cook on a low/medium heat for 20-30 minutes until caramel thickens, set aside.
Smear caramel on to all slices of sourdough. Add slice bananas to one side, and sandwich the other bread slice on top.
Melt the coconut oil and whisk in with French toast ingredients in a bowl. Dip both side of the sandwich into the batter and place aside.
Preheat a fry pan and grease, add sandwich to pan. Once one side is browned flip over then place aside. Repeat until all the french toast is done. Serve the toast and add the toppings! Enjoy!
