Paleo French Toast with Fried Bananas and Coconut Caramel Recipe (2024)

by Maya Last Updated on 32 Comments

Paleo French Toast with Fried Bananas and Coconut Caramel Recipe (1)

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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.

Paleo French Toast with Fried Bananas and Coconut Caramel Recipe (2)

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.

Paleo French Toast with Fried Bananas and Coconut Caramel Recipe (3)

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.

Paleo French Toast with Fried Bananas and Coconut Caramel Recipe (4)

RECIPE CARD

Paleo French Toast with Fried Bananas and Coconut Caramel Recipe (5)

4.67 from 3 votes

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

★ Review Print

Ingredients

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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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Paleo French Toast with Fried Bananas and Coconut Caramel Recipe (7)

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Paleo French Toast with Fried Bananas and Coconut Caramel Recipe (8)

Reader Interactions

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    32 Comments

  1. Nicki

    Reply

    Where are the nutrition facts for this recipe?! This looks amazing, can’t wait to try it! Thank you!

  2. Jamie

    Reply

    Hey! 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

  3. LeNae

    Reply

    I 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

      Reply

      Hi LeNae! I’m so happy to hear that your family loved this recipe! It’s definitely a crowd pleaser 🙂

  4. Kaley Lucas

    Reply

    Hi 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

      Reply

      Hi 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?

  5. Emily

    Reply

    How do you store the caramel and how long does it stay good?

    • Lauren

      Reply

      Hi 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.

  6. shutapp

    Reply

    paleo is soo good
    awwww it’s soo yummy
    you made it incredible

  7. Amanda

    Reply

    Have you tested the bread out with other things besides applesauce? I’m wondering how pumpkin might be. Or mashed banana maybe..

    • Lauren

      Reply

      Hi 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.

  8. Amanda cowan

    Reply

    I 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?

  9. Nico

    Reply

    Hey 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,
    Nico

  10. Janice Greenhalgh

    Reply

    What are the dimensions of a “small loaf pan”?

    • Lauren

      Reply

      Hi Janice! I use a 9X5 glass loaf pan.

  11. Annika

    Reply

    I’m allergic to eggs, can you suggest a good substitute that will work well with this recipe? Thanks

  12. kara

    Reply

    This looks delicious! Is there a substitute for ghee?

    • Lauren

      Reply

      Thanks so much Kara! Yes! You can sub butter for the ghee.

  13. Allie

    Reply

    OMG 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

      Reply

      Hi Allie! Thanks so much! I’ve kept the caramel for a little over a week in the fridge.

  14. Hillary

    Reply

    I’m allergic to almonds, do you think another flour would substitute well?

    • Lauren

      Reply

      Hillary, 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!

  15. Kristen {good habits and guilty pleasures}

    Reply

    Ummmmm, YES PLEASE! I kind of just want to drink the caramel — that’s ok right? Love this! <3

    • Lauren

      Reply

      Totally ok! I might have snuck a few spoonfuls of it all by itself too!

  16. Elizabeth

    Reply

    Salted coconut carmel? What!!! This sounds so good I’m thinking about making it for breakfast on Easter. Thanks, Lauren!

    • Lauren

      Reply

      Thanks so much Elizabeth! Let me know if you make it! That caramel is ridiculously good!

  17. Catherine

    Reply

    Dear Lauren, this looks irresistible! I would love waking up to this…Pinned for later. xo, Catherine

  18. Meg @ The Housewife in Training Files

    Reply

    I can’t think of any other breakfast that I want right now than this!

    • Lauren

      Reply

      I’m so wishing I had leftovers!

      • Cindy

        Reply

        Hi just curious what the carb count is …looks Delish!! Need to try this !!

  19. Kristen Chidsey

    Reply

    Hello decadence!! This looks incredible and the fact that it is Paleo is so amazing!

    • Lauren

      Reply

      Thanks Kristen!

Paleo French Toast with Fried Bananas and Coconut Caramel Recipe (2024)

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