1 medium ripe banana
1 cup coconut milk (canned)*
1 heaping teaspoon nutritional yeast
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 teaspoons sugar
pinch sea salt
6 slices sturdy sandwich bread
coconut oil or Earth Balance butter
Blend together banana, coconut milk, cinnamon, vanilla, nutritional yeast, sugar, and salt in a blender until smooth. Pour into a pie plate. Or mash the banana in a bowl or pie plate and mix in remaining ingredients. Dip slices of bread into batter and let the mixture soak in for a few seconds. Fry in a cast iron skillet over medium-low heat in plenty of oil or butter until the underside is nicely browned, about 2-3 minutes. Flip and gently press the bread to cook evenly; cook another 2 minutes until browned. Remove and keep warm in a low oven until ready to serve.
*If cooking while camping: shake the can of coconut vigorously before opening. Stir the milk in the can, scraping the sides to blend cream and liquid as much as possible. About 2/3 of the can equals 1 cup. Use the remaining coconut milk to whiten coffee or cook veggies in later.