Coconut-Maple Banana French Toast

So it’s only been just over 36 hours since my last post, but it feels like it’s been FOREVER since I talked to you guys!

Well, as of 7:30pm tonight, Heather’s weekend has officially started! And you know I’m super excited for the weekend when I start talking about myself in the third person!

This week has been LONG and EXHAUSTING! I’ve only worked out twice, the house is a disaster, my Google Reader is up to 256, and no matter what time I go to bed, I STILL wake up tired! Bleh! I’m on a mission tonight to get a good night’s sleep if it kills me! <- Hmm, now THAT would be a good night’s sleep! #ihaveawarpedsenseofhumor

This morning, I woke up to the sound of my alarm and took all of about 2 seconds to successfully talk myself out of working out. I justified it by telling myself that I knew we would be busy today and I would definitely get my cardio in…which I did! I swear at one point in the day, I was just a blue blur running down the hall back and forth to the ER!

I played Smurfette at the hospi today!

And I totally rocked that headband for about 2 hours!

Am I the only one that gets a crazy headache from headbands?!

After I finally rolled out of bed, I decided another batch of French toast was in order, but I of course am hardly ever satisfied with the exact same meal twice in a row, so I switched things up a bit!

Coconut-Maple Banana French Toast: (serves 1)
Inspired by Lori’s Smashed Banana French Toast

2 slices whole wheat bread
1 small ripe banana, mashed
2 whole eggs
3-4 tablespoons unsweetened almond milk
1 tablespoon coconut flour
1/2 teaspoon coconut extract
1/2 teaspoon maple flavoring (or 1 teaspoon maple syrup)
1/2 teaspoon cinnamon

1. Preheat a greased skillet to medium-high heat.

2. Divide mashed banana and spread on top of bread slices.

3. Whisk the rest of the ingredients in a shallow dish or bowl (you can consider this a mini arm workout since the coconut flour is prone to clumping!

)

4. Thoroughly coat bread slices on both sides with egg mixture.

5. Place slices in skillet banana side down and cook until golden brown and crisp, flip.

6. Mandatory coconut crepe must be made with residual batter

Just pour and flip…easy peasy!

I topped my toasts with melted coconut butter that I watered down to a drizzly consistency, unsweetened shredded coconut, and a few chia seeds because I love those little buggers!