Banana-Almond French Toast

Summer feels full swing this week–our first full week off of school–and I couldn’t be more delighted. I love waking to a room full of my children’s bodies, crashed out from late summer nights, sunkissed freckles sitting on their cheeks as they sleep. I think summer is what life is all about, which leaves me wondering why we have those other 9 months, but that’s an unanswerable question, so don’t think about it too long lest your brain goes wonky.

Mornings in the summer mean a little more time to cook and eat and simmer into the day. So we kicked off our morning with a Vegan French Toast, made from thick, rich slices of crusty french bread, and not a single egg. And guess what? This recipe is way rock awesomier than any other french toast recipe, ever. So the eggs can eat it. Because, for reals? Who needs them when you’ve got a recipe this good without them?

Just look at pretty this recipe cooks up in your skillet? It’s all brown and just a touch crispy. And the flava? Oh, darlin’. It is divine.

A wee bit of powdered sugar and a lot of berried agave and you’ve got yourself a Summer day waiting to be tasted.

Seriously. Who ordered those other nine months anyway?

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Vegan Banana Almond French Toast

Ingredients:

For the French Toast:
2 tablespoons vegan sour cream (or silken tofu)
1 very ripe banana
2 tablespoons almond butter
3 tablespoons coconut oil, melted
3-4 tablespoons almond milk
1 teaspoon vanilla
1/4 teaspoon baking soda
pinch cinnamon
1 loaf day-old, crusty sourdough bread, sliced to 1/2" thickness

For the Syrup:
1 1/2 cups agave
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup each raspberries, blueberries & blackberries

Powdered sugar for garnish

Directions:

Place the vegan sour cream, banana, almond butter, and coconut oil in a blender. Blend until pureed. Add the almond milk, vanilla, baking soda, and cinnamon. Blend again to mix. You want your batter to be the texture of a thin, pourable pancake batter.

Spray a large griddle with nonstick baking spray. Dip slices of bread into the banana mixture. Cook on hot griddle until both sides of the bread are golden brown.

In a small saucepan, heat agave, lemon juice & vanilla just until very warm. Toss in fress berries. Serve over hot slices of French Toast with a pat of Earth Balance and a sprinkling of powdered sugar.

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12 Responses to “Banana-Almond French Toast”

  1. 1

    Bailey on May 30, 2012 at 5:54 pm Reply

    i will be trying this! you know- as part of the secretly converting my husband to mostly veganism experiment. and cause it looks super amazing!

  2. 2

    Jen on May 30, 2012 at 6:44 pm Reply

    This looks delicious!! French toast is my favorite brunch item. I love that this is a vegan option.

  3. 3

    Robin on May 30, 2012 at 8:00 pm Reply

    Ooh- almond butter, coconut oil, banana… Yes. I’ve tried other vegan French toast recipes that I haven’t loved- definitely going to try this one. Thanks!

  4. 4

    Katrina on May 31, 2012 at 5:24 am Reply

    Love how easy these are! Yum!

  5. 5

    Skye on May 31, 2012 at 10:03 am Reply

    French toast is one of my favorite foods ever, but I’ve never tried a vegan version. This looks absolutely incredible!

  6. 6

    Carrie on May 31, 2012 at 11:51 am Reply

    We adore French toast – and this looks so, so good!

    I was wondering if you had any suggestions for tofu substitutions in some of your recipes? I find a lot of vegan recipes include tofu in some form, I have hypothyroidism and soy based products, eaten regularly, are not a good choice for me. Any thoughts? Thanks – Carrie

    • Brooke replied: — May 31st, 2012 @ 7:43 pm

      Yes! Gardein Chicken strips, made from Seitan (a gluten-based product) makes a GREAT alternative. You can typically find them in the organic, frozen section of most grocers and health food stores. Good luck!

  7. 7

    Andie on June 2, 2012 at 10:56 am Reply

    So I had pretty much given up on french toast when we went vegan even though it is one of our favorites. We ended up making this last night, and my husband (and myself) ate more then our fair share. It was so good!! I will be making this again. Thanks!

    Andie

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