Slice the White Bread (4 slice) if needed. Add the beaten Egg (1) to the Thickened Cream (200 milliliter) and whisk briefly to combine.
Dip each slice into the mixture before frying in the Coconut Oil (to taste) over medium heat until each side of the bread is golden brown and slightly crisp.
In a nonstick saucepan over medium heat, combine the Unrefined Dark Brown Sugar (4 tablespoon), Butter (2 teaspoon), and Fresh Cream (250 milliliter) and stir until the sugar has dissolved and the cream and butter have emulsified. Reduce the sauce by half.
Preheat the grill at its highest setting. Peel the Banana (2) and slice them lengthways down the center. Arrange on a lined baking sheet with the sliced side facing up.
Stir the Unrefined Dark Brown Sugar (5 milliliter) over the banana and grill directly under the element until the sugar has caramelized and hardened slightly. Watch closely as these tend to burn very easily under the hot grill.
Stack two slices of French Toast diagonally, pour over the toffee sauce, criss cross the banana slices on top and scatter over a pinch of sea salt flakes and toasted coconut.
Add a dollop of whip cream if desired, serve, and enjoy!