Vegan banana french toast

Contributed by Food for health editors

Vegan banana french toast

You won’t miss the egg in this super simple vegan take on the classic French toast recipe. Try it the next time you’re making brunch — or the next time you feel like having breakfast for dinner! For a seasonal variation, you can replace one of the bananas with canned pumpkin or applesauce.

Servings: 2 servings of 2 slices each

Prep Time: 5 minutes


  • 2 very ripe bananas, mashed*
  • 1/2 to 3/4 cup unsweetened almond milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 1/8 to 1/4 teaspoon nutmeg (optional)
  • 1/2 teaspoon vanilla
  • 4 slices of whole-wheat bread (slightly stale or lightly toasted)
  • 2 teaspoons vegan butter or vegetable oil

* Or use 1 banana and 1/3 to 1/2 cup canned pumpkin or applesauce


  1. Combine all ingredients, except bread and vegan butter (or oil), in a blender and blend until smooth.
  2. Pour mixture into a pie plate or baking dish.
  3. Heat 1 teaspoon of vegan butter (or oil) in a pan over medium-high heat. When the pan is hot, dip — do not soak! — bread slices in the mixture and cook on each side for 1 to 2 minutes, until golden brown and heated through. Add another teaspoon of butter to the pan, if necessary, to prevent the second side from sticking.
  4. Enjoy hot with maple syrup or your favorite fresh fruit.

Nutrition Information (per serving)

  • Calories: 304
  • Total fat: 8 g
  • Saturated fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 287 mg
  • Total carbohydrate: 52 g
  • Dietary fiber: 7 g
  • Sugars: g
  • Protein: 9 g