Pineapple Pound Cake
This Caramelized Coconut Banana Bread Waffle French Toast is a tropical twist on classic French toast, featuring banana bread waffles topped with caramelized bananas, toasted coconut, and a drizzle of syrup. Crispy, sweet, and irresistibly comforting — perfect for breakfast or brunch.
Ingredients
Scale
- 2 large ripe bananas, mashed
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 large eggs
- ¾ cup milk (or coconut milk)
- 1 teaspoon baking powder
- ½ cup shredded coconut, lightly toasted
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter
- ½ teaspoon cinnamon
- 2 large eggs (for custard)
- ½ cup milk or coconut milk (for custard)
- ½ teaspoon vanilla extract (for custard)
- 2 bananas, sliced (for topping)
- 2 tablespoons butter (for caramelizing)
- ¼ cup brown sugar (for caramelizing)
- 2 tablespoons toasted coconut (for garnish)
Instructions
- Preheat waffle iron and a skillet over medium heat.
- In a bowl, mash bananas and whisk in eggs, milk, brown sugar, butter, and vanilla. Add flour, baking powder, cinnamon, and toasted coconut. Stir until just combined.
- Grease the waffle iron and cook the batter in batches until golden and crisp. Set aside.
- In a shallow dish, whisk together eggs, milk, and vanilla for the custard. Dip each waffle briefly in the mixture to soak.
- In a skillet, melt a small amount of butter and cook the soaked waffles for 1–2 minutes per side until golden.
- For the caramelized bananas, melt butter and brown sugar in a pan until bubbly. Add banana slices and cook until golden and coated, about 2–3 minutes.
- Stack waffles on a plate, top with caramelized bananas, drizzle with syrup, and sprinkle with toasted coconut.
Notes
- Use overripe bananas for the best flavor and sweetness.
- To make it dairy-free, replace butter with coconut oil and milk with coconut milk.
- Top with whipped cream or yogurt for extra indulgence.
Find it online: https://tastyze.com/pineapple-pound-cake/