• Cut the bread slices into sticks on a chopping board. Feel free to remove the borders of the bread for softer French toast - better from 6 months of age. I personally keep mine as it makes the sticks stronger and easier to hold with a baby's hands.
• In a shallow bowl, beat egg, milk, and mashed banana.
• Dip each bread piece on both sides into the egg mixture, don't over-dip, or the bread softens fast and becomes mushy.
• Set aside all the eggy bread on a plate.
• Warm avocado oil or coconut oil in a frying pan over medium heat.
• When the oil is hot, add the breadsticks and fry until golden brown - about 2 minutes, then flip and cook an extra minute on the other side.
• Cool the bread sticks down on a cooling rack for 10 minutes before offering them to babies. Always taste the food temperature yourself to avoid offering too hot food to babies.

Storage

• Store the cooked french toast in an airtight container in the fridge for up to 2 days. Rewarm in a hot saucepan or air fryer.
• Freeze in ziplock bags and thaw in the fridge the day before.