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Banana Split French Toast

Thank you Little Northern Bakehouse for sponsoring this post!

This may be my favourite French toast recipe yet. I can't wait for you to try it! It feels decadent but it's made from everyday pantry (or freezer) items, and is quick and easy to make. Go on, you deserve it!

Today’s Banana Split French Toast recipe features Little Northern Bakehouse’s Seeds and Grains loaf. It’s part of their line of plant-based, vegan loaves made from whole foods, along with Whole Grain Wide Slice, White Wide Slice, Cinnamon & Raisin Loaf, Millet & Chia Loaf, Sprouted 7 Grain Loaf and Sprouted Honey Oat Loaf. All of the loaves are made with nourishing fibre-rich ingredients like psyllium, pea fibre and seeds that help with good digestion.

Little Northern Bakehouse products are certified gluten-free. The peace of mind gluten-free certification gives someone like me with Celiac disease is everything. The worry of ‘being glutened’ melts away. Their delicious products are also suitable for a gluten intolerance or a food allergy like a peanut or a tree nut.

Want to explore more of Little Northern Bakehouse’s full suite of products? Here the link to discover delicious bagels, loaves, pizza crusts, burger buns, hot dog buns and dinner rolls: Prefer to shop in person? No problem. Find Little Northern Bakehouse products in the freezer section of most grocery stores.


Banana Split French Toast

Author: Jen - A Naturally Nu Foodie Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Number of Servings: 3 to 6


French Toast Batter

  • 6 pieces Little Northern Bakehouse Seeds and Grains loaf

  • ¼ cup (60 mL) cornstarch

  • 1 tsp (5 mL) ground flax

  • ⅓ cup (80 mL) coconut milk, canned or (gluten-free) oat milk

  • 1 tsp (5 mL) maple syrup

  • 1 tsp (5 mL) vanilla

  • ½ tsp (2 mL) cinnamon

  • ¼ tsp (1 mL) nutmeg

  • Pinch of salt (optional)

Coconut Cream

  • 1 can (398 mL) coconut milk, canned

  • 2 tbsp (30 mL) icing sugar

  • ½ tsp (2 mL) vanilla

Hot Fudge Sauce

  • ½ cup (120 mL) cocoa powder

  • 2 to 3 tbsp (30 to 45 mL) maple syrup

  • ¼ cup (60 mL) coconut milk, canned

  • 1 tsp (5 mL) vanilla

  • 3 tbsp (45 mL) vegan (gluten-free) chocolate chips

Strawberry Sauce

  • 1-½ cups (375 mL) frozen strawberries

Pineapple Sauce

  • 1-½ cups (375 mL) frozen pineapple


  • 2 to 3 large bananas


French Toast Batter

  1. Place six pieces of bread on a large cutting board. Set aside.

  2. In a medium bowl, whisk together cornstarch, coconut milk, maple syrup, vanilla extract, pumpkin spice and salt. Set aside.

Coconut Cream

  1. Chill coconut cream in the fridge overnight.

  2. Remove coconut solids and transfer to a stand mixer bowl. Add icing sugar and blend until peaks form

Hot Fudge Sauce

  1. In a medium saucepan, whisk together cocoa powder, maple syrup, canned coconut milk and vanilla until combined. Add chocolate chips and whisk until blended.

Strawberry Sauce

  1. Add 1 cup (240 mL) to a small saucepan over medium-high heat. Once heated, gently mash frozen strawberries, and once a sauce forms, add remaining ½ cup (120 mL) strawberries.

Pineapple Sauce

  1. Add 1 cup (240 mL) frozen pineapples to a small saucepan over medium-high heat. Once heated, gently mash pineapples, and once a sauce forms, add remaining ½ cup (120 mL) pineapple.


  1. Slice a fresh ripe banana into half. Set aside.

Banana Split French Toast Assembly

  1. Dip each slice of bread into the french toast batter. Place back on a cutting board or plate.

  2. On a large nonstick pan, place each stuffed french toast sandwich side by side. Cook for ~3 minutes per side or until each side is golden brown.

  3. Top with 2 to 3 tbsp (30 to 45 mL) whipped cream, hot fudge sauce, strawberry sauce and pineapple sauce on 1 to 2 slices of French toast. Top with ½ of a banana.

  4. Serve warm and enjoy!

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