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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