Coconut-Banana Paleo French Toast

Mash 1/2 banana. Add 1/3 cup almond milk, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla extract, then stir well to combine. Prepare a separate plate with 2-3 tablespoons of shredded coconut for dipping. Preheat your griddle or pan and coat it with coconut oil. Dip the paleo cinnamon raisin bread into the batter, allowing it to soak for 3-5 seconds. Next, dip both sides of the soaked bread into the shredded coconut. Transfer the coated bread to the preheated pan and cook on medium-low heat for 4 minutes on each side, or until golden brown. Serve warm with desired toppings such as bananas, blueberries, coffee chips, peanut butter, and chocolate covered chia seeds.