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?
Vegan Banana Almond French Toast
Yield: 12-15 slices
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Get your magic on in the mornings with this simple Vegan French Toast recipe, which is full of flavor and tons of health benefits, as well. This french toast coating works best on day-old, super crusty french bread. We nabbed a few loaves of the Pugaliese bread from Costco, sliced it super thin, coated and cooked, for a truly beautiful breakfast.
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
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
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.