Go Back Email Link

Casual Friday: Coconut-Banana French Toast Cups

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 25 minutes


  • Coconut oil or butter for greasing
  • 6 large eggs
  • 1 15- ounce can light coconut milk
  • ¼ cup light brown sugar packed
  • 2 teaspoons ground cinnamon
  • teaspoons pure vanilla extract
  • 1 good pinch kosher salt
  • 12 cups cubed bread I recommend challah, brioche, or French bread
  • 2 ripe bananas diced
  • ¼ cup sliced almonds
  • ¼ cup coconut flakes
  • Pure maple syrup for serving


  • Pre-heat your oven to 350 degrees. Grease a standard muffin tin with coconut oil (or butter) and briefly set aside.
  • In a large mixing bowl, whisk the eggs, coconut milk, brown sugar, cinnamon, vanilla extract and salt until well combined. Fold the bread into the custard mixture until all the cubes are well saturated. Gently fold in the bananas.
  • Divide the mixture among the wells of the muffin tin, gently packing it down. (The mixture will slightly overflow each well.)
  • Bake for 22-24 minutes until the tops of each cup is golden brown and puffed slightly.
  • Meanwhile, heat a medium skillet over medium heat. When hot, add the almonds and coconut flakes. Cook, shaking the pan occasionally, until lightly brown and fragrant. (Careful, these can go from perfectly toasted to burnt very quickly!) Transfer to a bowl and set aside until ready to serve.
  • Serve cups warm topped with a sprinkling of almonds and coconut and a drizzle of maple syrup.