Vegan French Toast with Caramelized Bananas

Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!

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Photography Credit: Anson Smart

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

Whoever thought of soaking bread and frying it should be nominated for sainthood.

This recipe uses gluten-free bread and a vegan batter so that everyone at the table can enjoy a slice. Top with caramelized bananas for an extra-decadent breakfast.

Typically, gluten-free bread leaves a lot to be desired, but this batter of almond milk, pureed banana, and chia seeds transforms any sad slice of bread into a star.

In fact, this dish is so delicious you could fool any French toast aficionado into believing you used regular dairy milk and eggs!

I like my bread crispy on the outside and chewy on the inside, and to achieve this result you may need to add more coconut oil depending on the temperature of your stove and your pan.

I love caramelized bananas, but serve this with any raw, poached, stewed, or baked fruit you like.

Get the book! The Perfect Blend: 100 Blender Recipes to Energize and Revitalize by Tess Masters

Vegan French Toast with Caramelized Bananas Recipe

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  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 4 servings

Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC. (Photography copyright 2016 by Anson Smart.)

Ingredients

For the French toast:

  • 1 cup (240ml) unsweetened almond or macadamia milk (strained if homemade)
  • 1 ripe medium banana
  • 2 tablespoons pure maple syrup, plus more to serve
  • 1 teaspoon natural vanilla extract
  • 1 tablespoon white (or black) chia seeds
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon natural salt
  • 8 slices gluten-free sandwich bread
  • 1⁄4 cup (60ml) coconut oil (in liquid form), plus more as needed

For the caramelized bananas:

  • 2 medium bananas, thickly sliced on the diagonal
  • 1⁄4 cup (37g) coconut sugar
  • 1 to 2 tablespoons coconut oil (in liquid form)
  • Pure maple syrup, to serve

Optional boosters:

  • 1⁄4 cup (60ml) bourbon or rum
  • 2 tablespoons crushed raw pecans or walnuts
  • 1 tablespoon unsweetened dried shredded coconut

Special equipment:

Method

1 Set the oven to its lowest temperature or the “warm” setting.

2 Make the French toast batter: Combine the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly.

3 Soak the bread in the batter: In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.

4 Cook the French toast: In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy.)

Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm, and repeat to fry the remaining bread, adding more coconut oil to cook each batch.

5 While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zipper-lock bag, seal, and shake to coat evenly. In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and the bourbon booster (if using), and fry for about 2 minutes on each side until nicely caramelized.

6 To serve: Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster. Pass maple syrup at the table.

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Tess Masters

Tess Masters is an actor, presenter, cook, and author of The Blender Girl, The Blender Girl Smoothies, The Detox Dynamo Cleanse, and The Perfect Blend, and creator of The Blender Girl Smoothies app. She shares her enthusiasm for healthy living at theblendergirl.com.

More from Tess

7 Comments

  1. Jenn K

    any ideas on how to adjust this recipe to make a vegan french toast casserole?

    • Emma Christensen

      Hi, Jenn! I think this would work well if you can use regular bread. I’m not sure gluten-free bread would really hold up to the longer soaking time. I’d just layer the bread in a casserole dish and make enough batter so that the bread is coated, but the tops poke up out of the batter. Then follow the directions in our recipe for French Toast Casserole for soaking times and baking times. You could also layer the caramelized bananas between the layers or serve them on top. Let us know if you try it!

  2. charlie

    looks delicious! a perfect breakfast for the weekend! who doesn’t want caramelized fruit for breakfast a cold snowy winter sunday!
    love charlie

  3. Sara @ Last Night's Feast

    This looks so yummy!

  4. Alida @My Little Italian Kitchen

    Wonderful recipe! Caramelized bananas taste delicious on toast!!

  5. Leslie

    I love french toast! I bet it’s even better with caramelized bananas. Hah, now im hungry!

  6. Monique | Chew Your Booze

    The addition of that 1/4 cup rum (or bourbon) is a requirement in my kitchen, lol! This recipe sounds awesome. I LOVE caramelized bananas. And I like that it’s vegan friendly for when the non-meat eating peeps stop by.

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