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5 from 1 vote

Vegan Baked Banana French Toast

Vegan baked banana french toast
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 16
Calories: 134kcal


  • 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.


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Calories: 134kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 159mg | Potassium: 89mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1.4mg