Place a nonstick frying pan on medium heat. Once heated, add ghee.
Whisk eggs then add almond milk, vanilla, cinnamon, and nutmeg and whisk again.
Transfer egg mixture to a flat dish then place bread into mixture and coat both sides.
Once ghee has melted, add the egg-coated bread to the pan then drizzle 1 teaspoon of honey on top of each piece of bread. Let the bread brown on each side, approximately 4 minutes per side. Then transfer to a plate and start on the topping.
Bananas Foster Topping:
Add ghee to the pan again and while ghee is melting, slice bananas into 1/2 inch pieces.
Pour bananas into the pan and add all other ingredients. This will be a fast process because the pan is already hot. The bananas should sizzle as soon as you pour them into the pan.
Stir around to coat and cook for 1-2 minutes until bananas are softened and caramelized.
Top french toast with the caramelized bananas and enjoy!
* I like to use Coco Bakes gluten-free sourdough for this recipe because it’s dense and it holds the egg mixture well. However, you can use whatever bread you prefer!