Yield: 4 servings

2 to 3 ripe bananas
3/4 cup coconut milk
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp pumpkin pie spice (optional)
1 tsp vanilla extract
4 to 6 slices any bread (made in a peanut-free facility)
coconut oil or vegan butter for frying

1. Place the bananas, coconut milk, spices and vanilla in blender or food processor and blend until smooth.
2. Pour the banana mixture into pie plate or wide shallow dish. Place the bread slices into the mix, cover with foil and set aside in the fridge for 30 minutes or over night (if really hungry, just dip the bread in the mixture, coating both sides and move on to step #3).
3. Heat the coconut oil in medium-hot skillet until golden brown. Serve with maple syrup, chocolate sauce or fresh fruit, if desired. Enjoy the coconut-twist on your French toast!

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