Follow us on facebook. Like us HERE.
Ok, this is YUMMY!!!! Wow, I’m so excited. I never liked standard french toast (with eggs) and I had tried a different vegan french toast and wasn’t impressed. This, however, was delicious! The sweetness of the bananas was wonderful.
This quantity is for breakfast for 4, scale as you wish.
- 10 slices of bread (I used Rudi’s 100% Whole Wheat)
- 3 ripe bananas
- 3/4 cup non-dairy milk of your choice (I used unsweetened original almond milk, but sweetened vanilla ones would be yummy, too)
- 3/4 tsp vanilla
- oil for greasing pan
- maple syrup, if you wish (I didn’t use any, but the others did)
In a blender, combine bananas, almond milk, and vanilla. Puree. Pour into a large, shallow bowl.
Heat a griddle on medium-low heat. Spray with some oil or drizzle and wipe it to grease it. You must do this again before cooking another set or it will stick!!
Drop a slice of bread in the banana mixture and saturate on both sides, place bread on griddle and repeat until griddle is full. Sprinkle each slice with cinnamon. Cook on low or medium-low for about 5 minutes each side, carefully peeking every now and then to see how it’s doing. You want it to cook slowly so as to not overcook the surfaces while leaving the insides soggy. Getting the sides a little blackened is desired – it’s really yummy when the banana getting blackened! Once you flip, sprinkle with cinnamon again and cook for another 5 minutes or so. Serve as is, sprinkled with more cinnamon, with maple syrup, and/or topped with sliced fresh fruit.
If you have more to cook, scrape the griddle a bit and GREASE AGAIN!