Craving that classic, custardy French toast but keeping it plant-based? You’ve come to the right place! This incredibly easy recipe swaps eggs for the magic of ripe bananas, creating a rich, flavorful batter that crisps up beautifully in the pan. Say goodbye to bland, dry vegan versions and hello to your new favorite weekend breakfast. It’s decadent, comforting, and ready in minutes!
Ingredients
• 2 medium ripe bananas
• 1/2 cup / 120 ml unsweetened almond milk
• 1 tbsp / 15 ml orange juice
• 1 tbsp / 15 ml maple syrup, plus more for serving
• 3/4 tsp / 3.75 ml vanilla extract
• 1 tbsp / 8 g all-purpose flour
• 1 tsp / 2.6 g ground cinnamon
• 1/2 tsp / 1.2 g ground nutmeg
• 8 thick slices of day-old bread
• Coconut oil or vegan butter, for frying
Instructions
1. In a blender, combine the bananas, almond milk, orange juice, maple syrup, and vanilla. Blend until completely smooth and creamy.
2. Pour the mixture into a shallow dish or pie plate. Whisk in the flour, cinnamon, and nutmeg until no lumps remain.
3. Heat 1-2 tablespoons of coconut oil or vegan butter in a large non-stick skillet over medium heat.
4. Working one slice at a time, quickly dip each side of the bread into the banana batter, ensuring it’s coated but not overly saturated.
5. Place the coated bread onto the hot skillet and cook for 2-3 minutes per side, until golden brown and slightly crisp.
6. Serve immediately with your favorite toppings like fresh berries, powdered sugar, or extra maple syrup.
Nutritional Information
• Serves 4. Cost: $0.98. Nutrition per 2 slices
• Calories: 271
• Fat: 2g
• Carbohydrates: 55g
• Protein: 9g
• Fiber: 3.5g
• Sugar: 3g
• Sodium: 494mg
Pro Tips
• Use stale or day-old bread. It’s sturdier and soaks up the perfect amount of batter without becoming soggy.
• For the sweetest flavor and smoothest batter, use very ripe bananas with plenty of brown spots.
• Don’t over-soak the bread. A quick dip on each side is all you need to prevent it from falling apart in the pan.
• Add a pinch of black salt (kala namak) to the batter for a surprisingly authentic, savory ‘eggy’ flavor.
FAQ
Q: Can I use a different plant-based milk
A: Absolutely! This recipe is very flexible. Soy milk, oat milk, or cashew milk are all excellent substitutes for almond milk. Using a sweetened or vanilla-flavored milk will also work, but you may want to reduce the added maple syrup slightly.
Q: How can I make this French toast gluten-free
A: To make this recipe gluten-free, simply swap the all-purpose flour for a 1-to-1 gluten-free baking blend and use your favorite thick-sliced gluten-free bread. Ensure your bread is day-old or slightly stale for the best texture.
Q: How do I store and reheat leftover French toast
A: Store leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispiness, place them in a toaster, toaster oven, or a dry non-stick skillet over medium heat for a few minutes per side.
Q: What is the purpose of the flour in the batter
A: The all-purpose flour is a key ingredient that helps thicken the banana-based batter. It creates a better coating on the bread, leading to a crispier exterior and a more traditional, custardy texture once cooked, preventing it from being too thin or soggy.
