With caramelized banana
I was that kid who hated French toast. Egg soaked bread? No thank you!! I hated eggs from the age of 6. When I started seeing others making vegan French Toast, I thought “aha! I want to try that.” I’ve been making vegan French toast for breakfasts for quite some time now and this is my ultimate French toast with caramelized banana. Sound good?
The perfect vegan French toast
In order to make the perfect French toast every time you need 2 key factors to make it unbelievably good.
- The perfect stale bread.
- The perfect ‘egg’ wash dip.
Picking the perfect bread
Fresh bread just doesn’t work when making French toast. My favorite bread to use is ciabatta or sourdough for French Toast as it holds up perfectly when stale. I often use this homemade bread for French Toast. I slice everything we don’t eat in the first few days and freeze it in a silicon zipper bag. French Toast weekends here we come!
I haven’t tried making this with gluten-free bread but it would need to be a thicker bread and stale.
The perfect egg-less dip
I have tried a few different versions and this one is always my best one. Almond milk, cinnamon, coconut oil, all-purpose flour, salt, coconut sugar. All of these get mixed together and the bread soaked into this mix before being pan-fried.
Simple French toast
This fried vegan French Toast tastes amazing with some maple syrup but I love making it EXTRA by adding caramelized banana. I’m a sucker for bananas since being vegan. This past weekend a lady at the store asked me if I had a monkey at home because my shopping cart was half-filled with bananas.
This simple and cheap fruit is amazingly versatile. From being raw, fried, blended or fried, it tastes great.
I love the rich and sweet flavor of caramelized banana. It just completes this French toast and hits every single taste bud. Adding some crushed cashews for crunch and now we have a winner.
This French toast is:
- Explosion of flavor
- A crowd pleaser
Give this a try this weekend and expect to be in love.
Vegan French Toast
- 4 slices Stale ciabatta/sourdough
- 3 tbsp all purpose flour
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup almond milk
- 2 tbsp coconut oil
- 2 ripe bananas
- 2 tbsp maple syrup for serving only
- Whisk the almond milk with the 1 tbsp coconut oil and the flour, salt, sugar and cinnamon.
- Heat 2 pans on medium heat with a light coating of coconut oil in each pan.
- Peel and slice raw banana into slices. These slices should be 1/4 inch or 1/2cm in thickness to avoid breaking when cooking.
- Place bananas into the lightly oiled pan and leave to cook on one side for 3-5 minutes until golden brown. Then flip and repeat on the other side.
- While the banana is cooking, coat the bread in the wet mix on either side. Place in heated pan. Cooks for 5 minutes on each side on a medium low heat. Or until golden brown.
- Serve French toast with caramelized bananans, roasted cashews and some maple syrup.
Let me know if you give these a try by rating them below and sharing on
Until next time, happy cooking 🙂