Mono Congo French Toast

These are also a big hit at our Hotel el Mono Feliz for hungry adventurers needing to fuel up in preparation for a day of animal-and-nature-filled adventure.

They’re quite easy to make – and quite fun to eat. A key is finding a good ciabatta or pan hotel bread with a medium crust and a solid white interior. If the bread is too artisan – too many air pockets – it doesn’t work quite as well.

1 banana mashed thoroughly with a fork ((plus additional not mashed for garnish)
2 cups soy or almond milk
¼ cup flour
2 TBSP Agave Nectar or Maple Syrup
2 tsp pure vanilla extract
2 tsp ground cinnamon
8 slices of wonderful bread – day old is great for this recipe
Powdered Sugar
Optional: Fruit Compote*

In large shallow mixing bowl or casserole dish, combine all ingredients. Mix well with a whisk.

Lightly oil a large nonstick skillet or griddle on medium to medium high heat.

Place 2 pieces of bread at a time in the bowl – giving them a good 30 seconds or more to soak in the mixture. Flip them… to ensure both sides are nicely prepared.

Cook bread slices for 3-4 minutes or until golden brown on the bottom. Flip then cook another 2-3 minutes or until golden brown on the second side.

Plate each serving then lightly dust with powdered sugar. If serving compote, serve on the side – in a ramekin is best. Serve with agave nectar and butter if desired. To make compote, put 1 cup fresh fruit or berries in a saucepan and cook on medium heat for 7-10 minutes depending on density of the fruit (pineapple is a little faster, blackberries are a little slower). Add about ⅓ cup sugar and continue cooking as the fruit breaks down, stir constantly at this point as the sugar caramelizes. Serve in a ramekin or on the side of the plate. Garnish with bananas.