Can this recipe be made gluten-free?

Yes! Simply use your favorite gluten-free bread and swap the flour in the batter for a gluten-free blend (like oat or almond flour). The results are still deliciously crisp and satisfying.

What if I don’t have a blender?

No worries—mash the banana thoroughly with a fork, then whisk all the batter ingredients together until smooth. It won’t be quite as silky but works perfectly well.

Can I make this recipe ahead?

You can prep the batter and even cook the caramelized bananas in advance. Store them in the fridge, then dip and cook the bread fresh for best texture, or reheat cooked slices as needed.

Which non-dairy milk is best to use?

Any unsweetened variety works, but almond, oat, or soy are favorites. For an extra-rich flavor, use coconut milk (just note it may add a subtle coconut taste).

Vegan Banana French Toast with Caramelized Bananas Recipe

Description

This Vegan Banana French Toast is a delectable, dairy-free spin on classic French toast. Made with rustic or sourdough bread and a rich banana-infused batter, it’s pan-cooked to golden perfection, then topped with irresistible caramelized bananas. Ready in just over half an hour, this breakfast is perfect for a weekend treat or a flavorful brunch. Naturally sweetened, egg-free, and entirely plant-based, this recipe will please vegans and non-vegans alike.

Ingredients

Units Scale

Bread

1 loaf day-old rustic bread or sourdough, sliced

French Toast Batter

1 small to medium ripe banana
1/2 cup non-dairy milk (such as almond milk)
2 tbsp maple syrup
2 tbsp unbleached white flour
1/2 tsp vanilla extract
1 tsp oil (plus more for pan)
1/4 tsp nutmeg
Pinch of salt and black pepper

Caramelized Bananas

2 ripe bananas, sliced
2 tbsp coconut sugar or vegan brown sugar
2 tbsp non-dairy milk
Pinch of cinnamon or nutmeg
Pinch of salt

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Instructions

Prepare the French Toast Batter: Add the ripe banana, non-dairy milk, maple syrup, flour, vanilla extract, oil, nutmeg, salt, and black pepper to a blender and blend until completely smooth. Pour the batter into a shallow bowl for easy dipping.
Preheat the Skillet: Heat a skillet over medium heat. Add a little oil and spread it evenly across the surface to prevent sticking.
Soak the Bread: Dip each bread slice into the batter for about 2 seconds on each side, ensuring the bread is coated but not soggy. Allow excess batter to drip off for 2–3 seconds.
Cook the French Toast: Place the coated bread slices onto the hot skillet. Cook for 4 to 6 minutes per side (reduce to medium-low heat if your stove runs hot). Let the bread cook thoroughly so the batter caramelizes without burning. If the bread sticks, give it an extra minute before flipping. Repeat with remaining slices.
Make the Caramelized Bananas: While the French toast is cooking, combine banana slices, coconut or brown sugar, non-dairy milk, cinnamon or nutmeg, and a pinch of salt in another skillet over medium heat. Stir occasionally and cook until the mixture thickens and the bananas are golden—about 6 minutes.
Serve: Plate the cooked French toast, top with generous spoonfuls of caramelized bananas, and garnish with fresh fruit, extra maple syrup, and vegan butter if desired. Serve immediately for the best texture and flavor.

Notes

Use day-old bread for the best texture—fresh bread may become too soggy.
Add more spices like cinnamon for extra flavor if you like.
Make a double batch of caramelized bananas to serve over oatmeal or as an extra topping.
Cook on medium-low heat if your skillet runs hot to prevent burning.
Serve immediately for the best results; leftovers can be reheated but will lose crispness.

Nutrition

Serving Size: 1/3 recipe (approx. 2-3 slices with caramelized bananas)
Calories: 320
Sugar: 15g
Sodium: 270mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg