Banana French Toast


  • 1 ripe banana
  • 3/4 cup almond milk, or milk of choice
  • 1/4 teaspoon cinnamon, or to taste
  • dash of nutmeg, optional
  • 1 teaspoon vanilla extract
  • coconut oil, for greasing
  • French or sourdough loaf cut into any size you like, or use any bread you like (6 slices)
  • pure maple syrup for serving

In a flat bottom, shallow medium size bowl mash the banana until creamy and fairly smooth. Add the cinnamon, vanilla and optional nutmeg, mix well. Lastly, add in the milk and stir until combined.

Heat your skillet or griddle on medium heat. While griddle is heating slice your bread and gather your serving items.

Using about 1 teaspoon of coconut oil, grease the griddle/skillet (do this each time you make add a new batch). Quickly dip bread into wet mixture and flip to coat the other side being not to not let the slices soak, or you may have soggy french toast. Place slices on griddle/skillet and cook about 3 minutes on each side, or until golden on both sides. If slicing into thick slices you may find that you’ll need a little extra time to completely cook the center. Serve with pure maple syrup and fresh fruit of choice. Serves three.

In a large pot, heat oil over medium heat, add shallots and saute a 3 -4 minutes or until softened. Add butternut squash and herbs, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8 – 10 minutes. Let cool a few minutes. Add milk and beans to the pot. Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary.

To serve, add a little sauce to the bottom of your dish, use the back of a spoon to spread the sauce outward a bit making a circular or zig zag motion. Place pasta on top and cover with more sauce, gently toss to coat if you like (if you prefer toss your pasta and sauce together in the pot and then serve). Top with toasted nuts and fresh cracked pepper.

Serves 4 – 6


Adding cannellini beans when pureeing/mixing will add extra creaminess and protein.

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