How To Make Vegan French Toast with Caramelized Bananas
This vegan french toast makes use of gluten-free bread and has a delicious batter made with almond milk and banana puree that is to die for.
Serves:
Ingredients
For the French Toast:
- 1cupunsweetened almond,or macadamia milk, strained if homemade
- 1medium ripe banana
- 2tbsppure maple syrup,plus more to serve
- 1tspnatural vanilla extract
- 1tbspchia seeds,white or black
- 1tspground cinnamon
- ¼tspnatural salt
- 8sandwich bread slices,gluten free
- ¼cupcoconut oil,in liquid form, plus more as needed
For the Caramelized Bananas:
- 2medium bananas,thickly sliced on the diagonal
- ¼cupcoconut sugar
- 2tbspcoconut oil,in liquid form
- pure maple syrup,to serve
Optional Boosters:
- ¼cupbourbon,(60ml), or rum
- 2tbspcrushed raw pecans,or walnuts
- 1tbspcoconut,unsweetened, dried, shredded
Instructions
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Set the oven to its lowest temperature or the “warm” setting.
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Make the French toast batter: Combine the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly.
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Soak the bread in the batter: In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.
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Cook the French toast: In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy.) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm, and repeat to fry the remaining bread, adding more coconut oil to cook each batch.
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While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zipper-lock bag, seal, and shake to coat evenly. In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and the bourbon booster (if using), and fry for about 2 minutes on each side until nicely caramelized.
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To serve: Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster. Pass maple syrup at the table.
Nutrition
- Calories: 767.69kcal
- Fat: 44.03g
- Saturated Fat: 20.24g
- Trans Fat: 0.02g
- Monounsaturated Fat: 14.20g
- Polyunsaturated Fat: 7.09g
- Carbohydrates: 77.41g
- Fiber: 10.88g
- Sugar: 34.21g
- Protein: 15.60g
- Sodium: 449.31mg
- Calcium: 215.92mg
- Potassium: 892.61mg
- Iron: 4.00mg
- Vitamin A: 2.85µg
- Vitamin C: 11.56mg
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