1 ripe banana
3/4 cup almond milk, or milk of choice
1/4 teaspoon cinnamon, or to taste
dash of nutmeg, optional
1 teaspoon vanilla extract
coconut oil, for greasing
French or sourdough loaf cut into any size you like, or use any bread you like (6 slices)
pure maple syrup for serving
In flat bottom, shallow medium size bowl mash the banana until creamy and fairly smooth. Add the milk, cinnamon, vanilla and optional nutmeg, mix well.
Heat your skillet or griddle on medium heat. While griddle is heating prepare your bread and gather your serving plates.
Using about 1 teaspoon of coconut oil, grease the griddle/skillet (do this each time you make add a new batch). Dip bread into wet mixture and flip to coat the other side. Place slices on griddle/skillet and cook about 3 minutes on each side, or until golden on both sides. Serve with pure maple syrup. Serves three.