by Maya Last Updated on 32 Comments
Jump to Recipe
HELLO lovely, dreamy, delicious goodness… this Paleo French Toast is AMAZING.
Never did I think that I would be able to create at stunningly delicious classic french toast when I first adopted the Paleo lifestyle, but I did!
Fried cinnamon bananas, rich coconut caramel, and fluffy bread make this breakfast one for the books. Think Easter brunch, Christmas morning breakfast, or special occasion worthy. I know, I know, that it’s a little on the sweet side for the hardcore Paleo folks out there, but again this is a special occasion type of meal. Not your ordinary Tuesday breakfast as you’re sending the kids off to school. This Paleo french toast is a meal meant to be special.
This recipe is amazingly simple and uncomplicated. Even the caramel sauce is super easy as long as you keep your eye on it and don’t let it burn. I will say that coconut sugar doesn’t burn as quickly as regular sugar, so if you’ve failed at making caramel in the past (I sure have!) don’t let that deter you from trying this version! Not to mention that this one is much healthier.
The paleo caramel sauce is thick and luscious just like normal caramel. It’s not overly sweet and has a deep nuttiness to it. I’m planning on whipping up some coconut vanilla ice cream this weekend so I can have something to drizzle it on. I can just imagine how good it’s going to be.
This is by far my favorite paleo breakfast of all time. It even beats out chocolate chip pancakes and every waffle I’ve ever had.
RECIPE CARD
Paleo French Toast with Fried Bananas and Salted Coconut Caramel
The perfect breakfast or brunch for any special occasion
Course Dessert
Cuisine Roman
Keyword delicious, easy, traditional
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Maya Krampf from WickedSpatula.com
Servings 4
★ Review Print
Ingredients
Please ensure Safari reader mode is OFF to view ingredients.
Bread
- 1 cup blanched almond flour
- 1 cup tapioca flour
- 3 large eggs
- 2 tablespoons ghee (melted)
- 2 teaspoons paleo baking powder
- 1/2 cup unsweetened applesauce
Caramel
- 1 13.5-oz can full-fat coconut milk
- 1/2 cup coconut sugar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Bananas
- 2 medium bananas (sliced)
- 2 tablespoons ghee
- 1 tablespoon coconut sugar
- 1 teaspoon pumpkin pie spice
- pinch sea salt
French Toast
- Paleo bread (sliced into 1 inch thick slices - you'll have 8)
- 4 large eggs
- 1/2 cup Full-fat coconut milk
- 1 teaspoon vanilla extract
- 2-3 tablespoons ghee
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
First make the paleo bread. Preheat oven to 375. In a medium bowl mix together all of the ingredients for the bread. Grease a small loaf pan and pour the batter into it. Bake for 25-30 minutes until golden brown and a knife comes out clean. Set aside.
Next make the caramel. Place all caramel ingredients into a medium sauce pot and set over high heat. Stirring frequently bring the caramel to a boil. Once boiling reduce heat to medium or medium low depending on your stove. You want to keep a nice bubbling. Continue to stir frequently about 15 minutes until it has reduced and thickened. Set aside to cool.
Now you can begin on the bananas. Place the ghee over medium high heat in a medium skillet. Slice the bananas and add them to the skillet. Sear 1-2 minutes or until browned, flip and sear 1 more minute. Stir in the coconut sugar and cinnamon or pumpkin pie spice. Turn to the lowest setting and make the toast.
In a shallow baking dish whisk together the coconut milk, eggs, and vanilla. Place the sliced bread into the mixture and allow to soak 1 minute per side.
Heat 1-2 tablespoons of ghee in a large skillet over high heat. Place as many slices into the skillet that you can. Fry 2-3 minutes per side until golden and crispy. Add more ghee to the skillet if you need to after the first batch.
Serve the toast topped with bananas and caramel sauce.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
Reader Interactions
Nicki
ReplyWhere are the nutrition facts for this recipe?! This looks amazing, can’t wait to try it! Thank you!
Jamie
ReplyHey! When I made the bread it didn’t really rise as much as I think it should’ve. Any one else have this issue? What did I do wrong? Thanks
LeNae
ReplyI made this for Easter breakfast and it was amazing! The whole family LOVED it. The bread is now a staple and my son loves making it with me, so thanks for that as well. My husband is allergic to coconut so having the bananas there was a treat for him as he loves bananas. I am truly grateful for finding your blog. Best, LeNae
Lauren
ReplyHi LeNae! I’m so happy to hear that your family loved this recipe! It’s definitely a crowd pleaser 🙂
Kaley Lucas
ReplyHi Lauren, I used your recipe for caramel sauce multiple times and loved it! However this last time I made it, it separated in the fridge. I’ve never had this happen before. Do you have any ideas why this happened? I used a new brand of coconut milk (still full fat though) so I’m not sure if it was that?
Lauren
ReplyHi Kaley! I’m so glad you love this recipe, it’s one of my favorites too! I would say that the caramel cooled down too fast. Did you pop it in the refrigerator right after taking it off the stove? Did you try to bring it back up to a simmer to blend together again?
Emily
ReplyHow do you store the caramel and how long does it stay good?
Lauren
ReplyHi Emily! I store it in a mason jar in the refrigerator for up to a week. If it’s too thick after chilling you can let the jar hang out in some warm water for 10 or so minutes and it will be pourable again.
shutapp
Replypaleo is soo good
awwww it’s soo yummy
you made it incredibleAmanda
ReplyHave you tested the bread out with other things besides applesauce? I’m wondering how pumpkin might be. Or mashed banana maybe..
Lauren
ReplyHi Amanda! Yes, I’ve used olive oil in place of the applesauce before. It creates a crispier bread. I’ve been meaning to try pumpkin! It’s a little denser than applesauce so you may want to add some oil if you try it.
Amanda cowan
ReplyI made the caramel tonight. What didn’t fit in my little hat, I drizzled over an apple. Yum! I’m just now trying paleo. Mostly going to just do straight paleo but things like this will be awesome for occasional weekend treats. Do you know if I wrapped the bread really well by slice, would it freeze?
Nico
ReplyHey Lauren,
This recipe sounds insanely good. Definitely treating myself this weekend.
I have a feature on my blog for blogs I follow. Is it OK for me to use your photo and link to your blog and this recipe?If you visit my site it’s a section at the bottom.
Thanks,
NicoJanice Greenhalgh
ReplyWhat are the dimensions of a “small loaf pan”?
Lauren
ReplyHi Janice! I use a 9X5 glass loaf pan.
Annika
ReplyI’m allergic to eggs, can you suggest a good substitute that will work well with this recipe? Thanks
kara
ReplyThis looks delicious! Is there a substitute for ghee?
Lauren
ReplyThanks so much Kara! Yes! You can sub butter for the ghee.
Allie
ReplyOMG this looks amazing! I have to make this! How long will the caramel last after making? If I want to use it for other recipes.
Lauren
ReplyHi Allie! Thanks so much! I’ve kept the caramel for a little over a week in the fridge.
Hillary
ReplyI’m allergic to almonds, do you think another flour would substitute well?
Lauren
ReplyHillary, I’m so sorry I’m just now seeing your comment! It slipped through the cracks. I haven’t tried any other flour but you could try coconut flour but the consistency will be completely different. Let me know if you try it!
Kristen {good habits and guilty pleasures}
ReplyUmmmmm, YES PLEASE! I kind of just want to drink the caramel — that’s ok right? Love this! <3
Lauren
ReplyTotally ok! I might have snuck a few spoonfuls of it all by itself too!
Elizabeth
ReplySalted coconut carmel? What!!! This sounds so good I’m thinking about making it for breakfast on Easter. Thanks, Lauren!
Lauren
ReplyThanks so much Elizabeth! Let me know if you make it! That caramel is ridiculously good!
Catherine
ReplyDear Lauren, this looks irresistible! I would love waking up to this…Pinned for later. xo, Catherine
Meg @ The Housewife in Training Files
ReplyI can’t think of any other breakfast that I want right now than this!
Lauren
ReplyI’m so wishing I had leftovers!
Cindy
ReplyHi just curious what the carb count is …looks Delish!! Need to try this !!
Kristen Chidsey
ReplyHello decadence!! This looks incredible and the fact that it is Paleo is so amazing!
Lauren
ReplyThanks Kristen!
