It’s time for breakfast ’round here, and you’re not gonna believe what we did in our kitchen last night. (Yes, last night–because I suddenly had a streak of motivation to cook something.) But, we ate most of it this morning. May I now introduce to you vegan baked banana french toast?!?!
I tried something new with this french toast. Not that I make french toast very much (I don’t), but I realized last night why I don’t make it very much. I hate slaving over a hot stove frying each individual piece of toast. It takes forever. So, I lazily spread batter on each side of each piece of toast, put them all on pans, and baked them in the oven–ten minutes on each side at 400 degrees F. It worked out well, in my humblest of opinions.
And then, there was the pecan syrup. Sorry, I don’t have a recipe for pecan syrup, as this was a gift from Jonathan’s parents. As if you could imagine otherwise, pecan syrup is good. Very good.
Here comes the syrup. Maybe I should stop here.
And, yes, for the curious ones, I snapped these photos at night, thanks to a great tutorial by Taylor Mathis at Taylor Takes a Taste.
And, now, here is some food for thought to enjoy with your breakfast. After all, isn’t the Bread of Life even more important than any temporal food?
“And my God shall supply every need of yours according to his riches in glory in Christ Jesus.”
Philippians 4:19, American Standard Version.
Vegan Baked Banana French Toast
- non-stick cookie sheet
- medium bowl
- 1 very ripe banana mashed
- 1 cup coconut milk
- 1/2 cup pure cane sugar
- 1/2 cup almond milk
- 1 tablespoon cornstarch
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 loaf French bread
- Preheat oven to 400 degrees F.
- Mash banana and combine all remaining ingredients with mashed banana in mixing bowl. Use wire whisk to remove all clumps.
- Slice French bread in 3/4 inch thick slices.
- I found that completely immersing the slices of bread in the batter made them much to soggy and took too long to cook. Instead, I spooned batter onto both sides of the bread, held vertically over the batter bowl, to catch any excess.
- Place a non-stick cookie sheet liner on the bottom of your cookie sheet. This will keep the french toast from sticking. Place battered bread slices on cookie sheets.
- Bake at 400 degrees F for 10 minutes, then flip each toast, and bake another 10 minutes, or until tops are golden brown.
- Top with your favorite vegan margarine and syrup and enjoy! Makes 16-20 slices.