4 slices bread (I use Ezekiel sprouted bread)
1 ripe banana (the riper, the better)
1/2 cup coconut milk (or milk of choice)
1 teaspoon cinnamon
1 teaspoon almond extract (or vanilla)
1 Tablespoon coconut oil (or butter)
Optional toppings: nuts, fruit, pure maple syrup, honey, organic powdered sugar, etc.
In a food processor or blender, blend the banana, milk, cinnamon and extract until smooth. Pour mixture into a wide bowl.
Dip each slice of bread into the mixture until both sides are fully coated.
Melt coconut oil (or butter) onto a skillet set at medium heat. Place the soaked pieces of toast on the pan and allow to cook for 3-5 minutes.
Flip the bread and allow the other side to cook for 3-5 minutes. When both sides are browned, remove from pan.
Drizzle whatever you prefer on top. I like it with pecans, coconut flakes and pure maple syrup.