Vegan French Toast
After a 23 hour flight and a 4 hour drive, I finally made it back to Canada more or less in one piece. However, my sense of time was left somewhere over the Atlantic so, one morning while I was laying awake at 4am, I was thinking of vegan French toast. My mum had planted the idea in my head after she saw a recipe somewhere and I couldn’t help but wonder how it was made. Considering that eggs can sometimes be replaced with banana puree in baking, it came as no surprise that banana formed the base of her recipe. Add that notion to the banana fritter experiment I did a few weeks ago and I came up with my own simple version of vegan French toast that can be whipped up in no time, even for a single serving.
Vegan French Toast
Simple, quick, delicious, and just for one.
1 ripe banana
1/4-1/2 tsp of cinnamon
pinch of nutmeg
1 tbl of milk (soy, almond, rice, or regular if not vegan)
2 slices of vegan-friendly bread (or regular if not vegan)
1/2 banana sliced (optional)
Maple syrup (optional)
In a dish that will be wide enough to dip your bread in later, mash the banana and then whisk until the large lumps are gone and banana is more liquid.
Mash and whisk the banana.
Put a non-stick frying pan on low-medium heat.
Add cinnamon, nutmeg and milk of choice to the banana and whisk to combine.
The completed batter.
When pan is at temperature, dip bread slices in the banana mixture one at a time, thoroughly coating the bread.
Fry on low-medium heat until golden brown on both sides (approximately 8 minutes, flipping half way through).
In the non-stick frying pan.
To serve: Top with pecans, sliced banana and maple syrup. Serve immediately.
Good with or without maple syrup.
As a Canadian, I love my maple syrup but this dish is good without it; however, if you need some sweetness try adding 1 tbs of white or brown sugar to the batter.
Top with berries and almonds instead of pecans and bananas.
Use a drizzle of honey or dollop of jam instead of maple syrup.