/gheeː peaː teaː/
Servings: 6 | 15 minutes | 240 kcal
The concept of French toast dates back to ancient times. Roman recipes from the 4th century AD mention soaking bread in milk before frying it. The recipe evolved through the centuries, and this vegan version is a modern twist on a long-standing tradition.
When I was experimenting with vegan breakfasts, I thought, why not combine two classics: banana bread and French toast? To my surprise, it turned out to be a match made in heaven! The sweetness of the banana bread works perfectly with the maple syrup, and you'd never guess it' 100% vegan!
Ingredients
- 2 pieces ripe bananas
- 1.5 cups almond milk
- 1.5 cups whole wheat flour
- 0.5 cups maple syrup
- 1 teaspoons vanilla extract
- 1 teaspoons cinnamon
- 0.5 teaspoons nutmeg
- 2 teaspoons vegan butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mash the ripe bananas until smooth in a large bowl. Add almond milk, whole wheat flour, maple syrup, vanilla extract, cinnamon, and nutmeg. Mix until just combined.
- Pour the batter into the greased loaf pan and bake for 50-60 minutes until a toothpick comes out clean.
- Let the banana bread cool completely before cutting into slices.
- Heat vegan butter in a skillet over medium heat. Dip each slice of banana bread into almond milk quickly, then place in the skillet.
- Cook each slice until golden brown, about 2-3 minutes on each side.
- Serve the Vegan Banana Bread French Toast warm, drizzled with maple syrup.