Preheat oven to 325°F and roast the cashews for about 5–7 minutes. Remove from oven and allow to cool. Do not turn the oven off.
Once cool, grind cashews down in the food processor to a fine meal. Add coconut oil and continue grinding until you get cashew butter.
Add bananas to the cashew butter and process until a soupy consistency.
In a large bowl, whisk the eggs, then add the cashew/banana mixture along with all other ingredients. Mix WELL.
Oil bread pans with coconut oil. Pour the batter evenly into 2 pans. Bake for 20–25 minutes, turning pans after 15 minutes.
French Toast Instructions
Whisk eggs, coconut milk, and vanilla in a bowl.
Heat 1 Tbsp of the oil in a large skillet. Save remaining oil to add to the skillet as needed. Dip bread slices into mixture and cook until golden brown on each side.