Banana Bread French Toast

With Raspberry Chia Jam

Consider your Mother's Day breakfast plans sorted. Dreamy French Toast meets Sunday morning classic Banana Bread to create a breakfast guaranteed to bring a smile to your favourite mum's face. This may look super fancy, but we promise you won't be slaving over a hot stove for too long, meaning more time to spend with Mum (win-win)!


3 eggs

125 ml Coconut Milk

1 tbsp butter

8 slices GF Banana Bread

Punnet of raspberries

Mixed berries, to serve

Sliced Almonds


1 tbsp The Wholefood Pantry Maple Syrup, if wanting sweeter

1 tsp Thriving Protein Smooth Vanilla

¼ cup The Wholefood Pantry Hemp Seeds

¼ cup The Wholefood Pantry Chia Seeds

The Wholefood Pantry Pink Himalayan Crystal Salt

1. Make your raspberry chia jam.

2. Whizz chia seeds to powder then add to a ¼ cup of water, allowing the chia to become a gel. Mash a punnet of raspberries with a fork in a small bowl and add chia gel 1 tsp at a time and mash together until you have a jam consistency (note: you will have chia gel left over, put aside and use at a later time).

3. To make your banana bread french toast place eggs, coconut milk, maple syrup and vanilla protein in a medium bowl and whisk to combine.

4. Heat a large frying pan over a medium heat and melt butter.

5. Dip banana bread slices in egg mixture, sprinkle with hemp seeds and cook for 4 minutes each side or until golden. 

6. Divide toast between plates and drizzle with chia jam, top with toasted sliced almonds, extra maple syrup and fresh berries to serve. 


Thriving Family Smooth Vanilla

Thriving Family Smooth Vanilla

From $54.95

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