Breakfast has always been my favorite meal of the day. Lazy weekend breakfasts are even better, especially when they’re carby and covered in syrup. While pancakes will probably be my favorite forever, sometimes I just really want french toast. I don’t often keep eggs in the house, so most of my french toast recipes end up being vegan, because who really wants to run to the grocery store on a Saturday morning? I’ve found that vegan french toasts can be even more decadent and delicious than their omnivore counterparts and trick you into actually eating fruit with your breakfast.
When I make french toast, I like to use thick and crusty bread, but really any kind of bread will work in this recipe. Feel free to play around and add the spices you like best. I’m pretty obsessed with nutmeg and tend add it to anything remotely sweet, but I feel like a teaspoon or so of cocoa powder or using chocolate milk could make this french toast even more epic (unfortunately, I was out of cocoa powder this weekend, I’ll have to try it soon!). The flour in the recipe can be swapped out for a gluten free flour– it just helps to thicken the batter slightly and keep it on the bread.
Mash banana very well (I like to freeze and/or microwave to “melt” the banana and avoid a lot of lump) in a shallow container. A pie tin or small casserole dish works well.
Add remaining ingredients, except for bread. Whisk well until mostly lump free and well combined.
Dip slices of bread in batter and flip to get both sides. If using a thicker or drier bread, let soak briefly.
Cook on a griddle or nonstick pan over medium heat (using a spritz of nonstick spray if necessary). Cook about 2-3 minutes per side, pressing down slightly to encourage browning. Flip and cook remaining side.
Top with favorite toppings, I recommend peanut butter, more bananas, jelly or other fruit.
Recipe can easily be doubled or tripled to coat additional bread. The nutritional information below does NOT include the bread, as calorie counts can vary significantly.