Preheat the oven and grease a loaf pan with coconut oil or butter.

In a food processor, pulse the walnuts until finely chopped.

Set them aside.

In a large bowl, combine the gluten-free flour, sugar, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda, and a pinch of salt.

In a separate bowl, mix together the melted coconut oil or butter, mashed bananas, beaten eggs, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until well combined.

Stir in the chopped walnuts.

Pour the batter into the greased loaf pan and bake according to your banana bread recipe’s instructions.

Let it cool.

In a shallow dish, whisk together the eggs and coconut or light brown soft sugar.

Cut slices of the banana bread and dip them into the egg mixture.

Heat a skillet or frying pan with coconut oil or butter and cook the banana bread slices until they are golden and slightly crispy on each side.

In a saucepan, heat the blueberries and coconut sugar (or honey if using) over low heat until the blueberries release their juices and become warm.

Serve your Banana Bread French Toast with the warmed blueberries on top and a drizzle of maple syrup if desired.

Enjoy this delicious and comforting breakfast!