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    Home Β» Breakfast Β» Whole Wheat Coconut French Toast with Banana Pecan Caramel Sauce

    Aug 15, 2012 Β· Modified: Apr 16, 2020 by Sues Β· This post may contain affiliate links, uses cookies, and generates income via ads Β· View privacy policy + disclosure statement linked in footer Β· 18 Comments

    Whole Wheat Coconut French Toast with Banana Pecan Caramel Sauce

    Jump to Recipe Print Recipe

    This whole wheat coconut french toast is already plenty delicious, but drizzle on that banana pecan caramel sauce and omg, it's the most heavenly brunch!

    Head-on view of a stack of whole wheat coconut french toast topped with banana pecan caramel sauce and shredded coconut with cup of coffee in the background and recipe title at top

    (This recipe for Whole Wheat Coconut French Toast was originally published in August 2012, but was updated with new photos in 2020).

    On Monday, I was sitting at my desk minding my own business when the strongest eggs benedict craving hit me. Now, I love eggs benedict with all my heart so this isn't really such an odd thing. And by the time I got home that night, it was far too late to whip any up.

    But then yesterday, I was sitting at my desk, again minding my own business completely immersed in my social media report, when the strongest french toast craving hit me. It's pretty much all I thought about all afternoon until 6:30 when I hopped on the T and willed it to move a little faster so I could get home and in the kitchen (thank goodness I don't take the Green Line home anymore or else I may have died from my cravings while on the T… OK, that's a little dramatic. Kind of).

    I've also been craving all things coconut lately, or really anything tropical and summery, so I grabbed some coconut milk, shredded coconut, and bananas and got to business.

    You should know I rarely post recipes right after I make them. I usually have quite the backlog and take my time editing and writing because I'm a crazy planner and don't like to be stressed out (when it comes to blogging at least). But this one was so good, I had to blog it right away.

    Whole Wheat Coconut French Toast Recipe

    Despite having a fully-loaded title, this breakfast/brunch/breakfast for dinner (Brinner) dish has relatively few ingredients and is actually quite simple and easy to make. Which is why it was the ideal craving-buster for making after a long day of work.

    Now, don't get me wrong; I love a french toast made with challah or brioche. But I don't often have fancy breads laying around my kitchen. What I do always have? Whole wheat bread. So not only is this french toast recipe a little bit healthier (whole grains!), but it's possible to enjoy pretty much any time the craving hits.

    You may want to start with the banana pecan caramel sauce (recipe below!), but it only takes a few minutes to make, so you can also do it while your french toast is in the skillet.

    To start the french toast, Whisk eggs in a large shallow bowl. Add coconut milk, vanilla, and shredded coconut and whisk together to combine.

    If you don't have coconut milk, you can certainly use any other dairy or dairy alternative. The coconut flavor obviously won't be as strong, but you can always add some more shredded coconut to compensate.

    Dredge each slice of bread into the coconut mixture, making sure the bread is fully coated on both sides. Let excess drip off.

    Collage showing process for dredging bread in coconut milk/egg/shredded coconut mixture

    Melt some butter in a large skillet or griddle over medium heat. I highly recommend the All-Clad griddle [affiliate link] if you make a lot of french toast or pancakes. I also make a ton of bacon on mine. I actually really want to purchase a second one so I can make french toast and bacon at the same time!

    Place bread on hot skillet. Cook for about 3 minutes, until the bottom of each slice of bread turns golden brown. Flip bread and cook for another 2-3 minutes.

    When the french toast is browned to your liking, remove from heat and set on a plate. Drizzle Banana Pecan Caramel Sauce over the top and some extra shredded coconut, too.

    Banana Pecan Caramel Sauce Recipe

    This special sweet sauce is a wonderful substitute for traditional maple syrup and would work well on any kind of french toast or pancakes. It's also extremely easy!

    Melt butter in a medium saucepan over medium heat. Add brown sugar and 3 Tbsp water, turn the heat to medium-high, and stir. Let the mixture simmer for about 2 minutes to thicken.

    Collage showing process for making banana pecan caramel sauce in saucepan

    Remove saucepan from heat and mix in sliced bananas and pecans.

    Oh. My. Goodness.

    Overhead view of completed banana pecan caramel sauce in saucepan

    Now serve up some stacks of french toast and drizzle that banana pecan caramel sauce over the top. You can sprinkle a little more shredded coconut on, too. This is, after all, whole wheat coconut french toast!

    Overhead view of whole wheat coconut french toast topped with banana pecan caramel sauce and shredded coconut with cup of coffee in background

    And your french toast cravings have been satisfied. At least mine were. Yours are probably just starting, right? Oops.

    I love that the coconut milk, coconut, and bananas give this dish a slight tropical flavor, without being overwhelming at all.

    Yes, I ate this for dinner and yes, I know this isn't the most nutritiously sound meal in the world. But I needed something like this. After a long day of work fighting off this craving, I totally deserved it.

    Landscape head-on view of stack of whole wheat coconut french toast topped with banana pecan caramel sauce on a plate on a tray with cup of coffee and a fork

    And I made it with whole wheat bread, so that right there obviously has to score me some extra bonus points. Serve it with some bacon if you like. Then you'll get protein, too.

    This tropical-like coconut french toast will help bring a little summer back into your life, despite the fact that pumpkin products are already coming out in stores. Wah wah.

    Head-on view of a stack of whole wheat coconut french toast topped with banana pecan caramel sauce and shredded coconut with cup of coffee in the background

    Now that my french toast craving has been satiated with this whole wheat coconut french toast, I wonder what I'll start craving for dinner while I'm at work today? Hopefully something just as delicious!

    P.S. Happy 100th birthday to Julia Child πŸ™‚ While this blog was obviously originally inspired by Martha Stewart, I have to wonder where we'd all be without Miss Julia. Thanks for doing your thing, Girl! You'll never ever be forgotten.

    What have you been craving this week?

    If you're looking for more delicious french toast recipes, try my French Toast BLTs or my Banana Split French Toast. Next up I want to make this Apple Butterscotch Stuffed French Toast from Pastry Chef Online!

    Whole Wheat Coconut French Toast with Banana Pecan Caramel Sauce -- This whole wheat coconut french toast is already plenty delicious, but drizzle on that banana pecan caramel sauce and omg, it's the most heavenly brunch! | wearenotmartha.com #brunch #breakfast #frenchtoast #coconut

    Whole Wheat Coconut French Toast

    This whole wheat coconut french toast is already plenty delicious, but drizzle on that banana pecan caramel sauce and omg, it's the most heavenly brunch!
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    Course: Breakfast
    Cuisine: American
    Keyword: Brunch Recipes, Coconut for Breakfast, French Toast Recipes
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Makes: 3 servings
    Author: Sues

    Ingredients

    • 3 large eggs
    • 1 ΒΌ cup coconut milk (the kind in a carton)
    • 1 tsp vanilla
    • Β½ cup shredded coconut
    • Unsalted butter, for skillet
    • 6 slices whole wheat bread

    Banana Pecan Caramel Sauce

    • 3 Tbsp unsalted butter
    • ΒΌ cup brown sugar
    • 3 Tbsp water
    • 1 medium banana, sliced
    • ΒΌ cup chopped pecans

    Instructions

    • Whisk eggs in a large shallow bowl. Add coconut milk, vanilla, and shredded coconut and whisk together to combine.
    • Melt some butter in a large pan or skillet over medium heat.
    • Dredge each slice of bread into the coconut mixture, making sure the bread is fully coated on both sides. Let excess drip off.
    • Place bread on hot skillet. Cook for about 3 minutes, until the bottom of each slice of bread turns golden brown. Flip bread and cook for another 2-3 minutes.
    • Serve french toast with banana pecan caramel sauce drizzled over the top.

    Banana Pecan Caramel Sauce

    • Melt butter in a medium saucepan over medium heat. Add brown sugar and 3 Tbsp water, turn the heat to medium-high, and stir. Let the mixture simmer for about 2 minutes to thicken.
    • Remove saucepan from heat and mix in sliced bananas and pecans.

    Notes

    • If you don't have coconut milk, you can substitute with any dairy or dairy alternative. You may want to add more shredded coconut to boost the coconut flavor.
    • Feel free to make this french toast with any kind of bread if you don't want to use whole wheat.
    Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!
    Whole Wheat Coconut French Toast with Banana Pecan Caramel Sauce -- This whole wheat coconut french toast is already plenty delicious, but drizzle on that banana pecan caramel sauce and omg, it's the most heavenly brunch! | wearenotmartha.com #brunch #breakfast #frenchtoast #coconut
    Whole Wheat Coconut French Toast with Banana Pecan Caramel Sauce
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    Reader Interactions

    Comments

    1. Bridget says

      August 15, 2012 at 8:48 am

      Yum! I haven't made French toast in a while!! Sad too because its one of my favorite! I've done the coconut thing before, but never a banana topping like that! MMmmm!

    2. Erica @ In and Around Town says

      August 15, 2012 at 9:24 am

      WOW! I want to go back home and do breakfast again with these. Love the coconut!

    3. Bianca @ Confessions of a Chocoholic says

      August 15, 2012 at 11:15 am

      I love brinner. And anything that resembles dessert πŸ™‚

    4. DessertForTwo says

      August 15, 2012 at 2:10 pm

      If you posted it right away, it must be delicious! Can't wait! πŸ™‚

    5. Megan says

      August 15, 2012 at 2:50 pm

      I love that you soaked the bread in coconut milk. Great idea! And I do the same thing when I make something really good -- it goes up right away!

    6. Gia Grossman says

      August 15, 2012 at 4:07 pm

      I love the idea of a tropical dinner (brinner!!) tonight where I'll pretend I'm on a tropical island. Happy vacation! Haha your photos are so pretty.

    7. Pam says

      August 15, 2012 at 7:41 pm

      It looks decadent and delicious!

    8. red bottom says

      August 16, 2012 at 12:24 am

      I am so happy to read this. This is the type of manual that needs to be given and not the accidental misinformation that's at the other blogs. Appreciate your sharing this best doc.

    9. Kimmie says

      August 16, 2012 at 12:29 am

      The whole wheat bread totally makes it healthy, right? =) Sounds incredible!

    10. Odetta says

      August 16, 2012 at 9:32 am

      Your food always makes me hungry.

    11. Shannon says

      August 16, 2012 at 9:46 am

      oh my god. wish i didn't already have plans for dinner, because this looks to be da bomb. YUM πŸ™‚

    12. Maggie @ A Bitchin' Kitchen says

      August 16, 2012 at 10:52 am

      Dude. You are about to kill today's healthy eating plan with this one! I mean...banana pecan caramel sauce?! That's just not fair.

      By the way, I totally agree with you about pumpkin. I love it, and am super excited for it, but it's not special if we don't hold off til fall! My grocery store had pumpkin beer the other day too.

    13. Nicole says

      August 16, 2012 at 12:52 pm

      Oh wow, this looks delicious. I love coconut everything, so this is calling my name. P.S. I love p.s.-ing!

    14. joan says

      August 16, 2012 at 4:57 pm

      Love the title. It made me hungry the minute I read it.

    15. Katerina says

      August 17, 2012 at 2:58 am

      This is the best way to start your day!

    16. sharon says

      August 17, 2012 at 10:21 pm

      This looks fantastic...The Barefoot Contessa (Ina Garten) made a wonderful, similar french toast last week on her show... she served it as a dessert course...I think yours would also be marvelous served with a dollop of creme fresh or whipped cream as dessert!

    17. Emily @ A Cambridge Story says

      August 19, 2012 at 11:15 am

      What a great call using coconut milk! Days like today call for a decadent breakfast like this!

    18. Kerstin says

      August 19, 2012 at 9:30 pm

      I love breakfast for dinner and can see why you had to blog this right away - sounds fabulous! I've been craving ice cream πŸ™‚

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    Hi and thanks for visiting! I started We are not Martha to show you how to make recipes that impress without stress, including easy weeknight dinners, delightful desserts, + lots of cocktails.

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