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
Ingredients
- 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
Directions
- Combine all ingredients, except bread and vegan butter (or oil), in a blender and blend until smooth.
- Pour mixture into a pie plate or baking dish.
- 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.
- 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