A humble title belies a mind-blowing delicious breakfast. A thick hearty slice of stale rye bread is soaked and fried in eggy goodness, spread with a gleaming glorious banana-coconut-chocolate spread, layered on with pan-seared bananas sitting in its caramelized goo, and then sandwiched together with another thick hearty slice of stale rye bread. This is stuffed banana cocochoc french toast, washed down with a shot of black bitter luwak (cat poop) espresso.
The banana-coconut-chocolate spread was concocted on a whim. Frozen banana slices were first microwaved briefly to melt them, then mashed together with a spoonful of coconut butter, dark chocolate dreams (DCD) peanut butter (PB&Co), and a dash of cinnamon. The resulting amalgam of brown gloop was probably the best instant spread I’ve created in a while. Because the banana stuffing is bursting full of its natural sweetness, there’s no added sugar involved in this french toast recipe. Yup, no cane sugar, maple syrup, honey or agave. Just pure sweet banana juices. Is it just me, or does frozen bananas taste even sweeter than fresh ones?
If you do not have coconut butter or DCD spread, fear not (although I highly recommend to invest in these two products). I believe desiccated coconut and a square of dark chocolate melted in with the banana mash will work equally well.
Have you ever pondered on the origins of french toast? The French call it “Pain Perdu,” translated as Lost Bread or Wasted Bread. The recipe has been documented as early as a millenia ago in a 15th century English (ironically) cookbook. Stale bread is reformed with a egg mixture, fried in butter and sprinkled with sugar.
To bring the philosophy of not-wasting-food even further, I fried the leftover egg (white)+chia mixture to go with the french toast, and surprisingly the slightly sweet vanilla-spiked egg whites+chia turned out fabulously eggy and delicious on its own! Have you ever tried sweet egg whites?