Banana Bread French Toast {Gluten-Free, Paleo}

6 slices paleo banana bread 3/4 inch thick, 1 or 2 day-old bread is best
3 large eggs
6 Tbsp unsweetened almond milk (or light coconut milk I find full fat too heavy for this recipe
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
1/4 tsp sea salt
1-2 Tbsp coconut oil for frying

After slicing your banana bread, whisk together the eggs, almond or coconut milk, maple syrup, vanilla, cinnamon and sea salt. Heat a griddle or large non-stick skillet over medium heat and add 1 Tbsp coconut oil to melt.
Once the skillet or griddle is heated, whisk the egg mixture again to make sure it's well combined, then dip a slice of bread in the mixture and place in the skillet. Repeat until the skillet is filled (you'll need to make this in batches)
Fry on one side until golden brown, flip and cook the second side the same, then remove from skillet. Repeat the process with the second batch, adding a second Tbsp of coconut oil and adjusting the heat as necessary to avoid burning.
Serve warm with optional additional toppings. Enjoy!