Heat 3 tbsp of coconut oil and 1/4 cup coconut palm sugar in a small skillet on your stove top.

Slice your bananas into 1/4 inch slices and add to the sauce mixture.

Cook the sauce on medium until it comes to a bowl and them reduce it to low for 20 minutes, stirring it every couple of minutes to make sure it's evenly coated.

While the sauce is cooking, heat 1 tbsp coconut oil in a separate medium skillet on medium high on your stove top.

Combine the egg, almond milk, cinnamon and nutmeg and beat well to create your egg wash in a shallow bowl.

Coat the slices of bread in your egg wash and place on the preheated skillet.

Cook 3 minutes and turn/flip the bread to the other side and cook for 3 more minutes. You should see a light brown color when it's ready.

When finished cooking the french toast, cut them diagonally to create triangle shaped pieces.

Arrange them on each of the individual plates and pour the bananas foster sauce on top. I like to put the sauce in a decorative bowl and spoon it onto the pieces, making sure that everyone gets even amounts of the "candied" bananas.

Enjoy!