Banana Crunch French Toast

Pour honey bunches of oats cereal into a shallow bowl and crush lightly with the back of a spoon to create coarse crumbs, leaving some texture intact.

Crack the eggs into a large mixing bowl and whisk together with a dash of cinnamon and a dash of vanilla extract until well combined and slightly frothy.

Heat canola oil in a large skillet over medium heat until shimmering, about 1-2 minutes.

Dip each slice of thick egg bread into the egg mixture, coating both sides evenly but not oversaturating, then immediately press the coated side firmly into the crushed cereal mixture to adhere the crumbs.

Place the coated bread slices onto the heated skillet in a single layer, working in batches if necessary to avoid overcrowding.

Cook the french toast until the bottom is golden brown and crispy, approximately 3-4 minutes, then carefully flip and cook the other side until equally golden.

Transfer the finished french toast to a serving platter and arrange fresh banana slices on top of each slice.

Top each piece of french toast with a generous dollop of whipped cream and serve immediately while still warm.