Gluten free banana bread french toast

It think probably every blogger has a recipe for banana bread up their sleeve, and here I am, adding mine to the pile. I love banana bread because it is virtually idiot proof, everyone loves it, and somehow using the term 'bread' as opposed to 'cake' makes it seem quantifiably healthier. Healthier = breakfast appropriate = eating what is basically cake for breakfast but not feeling bad about it = life success. Semantics are key to most things in life. And also key to the idea behind this recipe. 

DSC_0435-2.jpg
DSC_0390.jpg

INGREDIENTS

4 medium sized super ripe bananas
1/2 cup almond meal
1/2 cup tapioca flour
3 small eggs, or 2 medium
1/2 teaspoon vanilla paste (worth all da cash moneys)
2 tablespoons coconut oil, melted
1 teaspoon chia seeds
1/2 teaspoon cinnamon
2 tablespoons maple syrup (or 3 if you have a sweet tooth)
pinch of sea salt
1 teaspoon baking powder
2 teaspoons apple cider vinegar

DSC_0366.jpg

METHOD

1. Preheat the oven to 180 degrees Celsius.
2. In a small bowl, mash up your bananas. Mine were frozen, so I microwaved them for around a minute or so. I think the taste of cooked bananas is probably unrivalled, so if you want to cook yours a bit first, all the power to you.
3. In a large mixing bowl, combine the flours, cinnamon, chia seeds, and salt. Follow this with the bananas, eggs, vanilla, maple and coconut oil. 
4. Lastly, add the baking powder and apple cider vinegar, folding the bubbles in once the reaction subsides. Pop into a silicion loaf tin (or a greased tin if you don't have silicon - but trust me, life is better with a bit of silicon ;) ) and allow to cook for 40 minutes. After this, check it to see if you want a bit more colour or firmness.
5. Remove from oven and allow to cool.

FRENCH TOAST COMPONENT - serves one hungry gal 

DSC_0461.jpg

Ok, so you probably came here for the french toast. There really is nothing to it.

1 egg
1 teaspoon maple syrup (or extra for the sweet toothers)
squeeze of vanilla paste
4 slices of banana bread
1/4 teaspoon cinnamon, if desired
coconut oil, to fry
your choice of toppings (cooked berries and yoghurt are mine)

DSC_0433-2.jpg

METHOD

1. Preheat a pan with coconut oil on a medium heat.
2. In a bowl, whisk together the egg, maple and vanilla. Once combined, soak the banana bread pieces in the mixture, making sure they are completely soaked.
3. Transfer the pieces to the warm pan, and allow them to cook until you see the egg turning white, which should be a couple of minutes. Gently flip the pieces, and cook the other side.
4. Transfer to a plate, cover with toppings, and consume immediately. You deserve it after all this cooking.