Pull out your handy dandy food processor. It will make life soooo much easier. Add your cashews to the food processor to grind down.
Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.
Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
Grease a loaf pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.
Let bread cool for about 10 minutes.
When banana bread is cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.