Vegan French Toast
Vegan French Toast made with coconut and banana. Quick, easy, and completely scrumptious! Perfect for brunch or breakfast.
Vegan French Toast made with coconut and banana. Quick, easy, and completely scrumptious! Perfect for brunch or breakfast.
- Carbohydrate 8.1603425 g
- Cholesterol 0 mg
- Fat 0.11686 g
- Fiber 1.05657496261597 g
- Protein 0.3841975 g
- Saturated Fat 0.03930625 g
- Serving Size 1 1 to 6 (35g)
- Sodium 0.467 mg
- Sugar 7.10376753738403 g
- Trans Fat 0.04068625 g
- Calories 34 calories
Step-by-step
- In a food processor or blender, add the banana, coconut milk, maple syrup, vanilla extract, and cinnamon.
- Blend to a smoothie-like consistency.
- Pour your French toast dip into a shallow bowl that will fit your slices of bread.
- Heat the vegan butter in a non-stick frying pan over medium heat.
- When hot, dip a slice of bread into the batter and coat both sides.
- Place the bread in a hot pan and fry for a couple of minutes per side until golden brown.
Golden-brown crusts shatter softly against a custardy interior that smells intensely of warm cinnamon and sweet vanilla. Traditional egg-based batters rely on protein coagulation to set the custard, but this plant-based iteration uses the natural starches and sugars of a ripe banana emulsified with full-fat coconut milk. Blending these ingredients in a food processor breaks down the fruit completely, creating a smooth, cohesive liquid that adheres evenly to the bread without leaving heavy chunks behind. Day-old bread works best here because its lower moisture content allows the dense coconut-banana mixture to penetrate the crumb deeply without turning the slice into mush.
Accompaniments and Pairings
Balancing the rich, tropical fat of the coconut milk requires sharp, acidic contrasts on the plate. Fresh berries or a tart fruit compote cut through the natural density of the fried slices. When substituting frozen fruit for fresh, thaw and drain the produce thoroughly first, as excess water pooling on the plate will dilute the maple syrup and soften the crisp exterior of the toast. Heating the frying pan over medium heat ensures the exterior caramelizes before the interior becomes overly saturated, requiring about two minutes per side in a non-stick skillet.
- If the batter seems too thick to coat the bread smoothly, thin it out by adding one tablespoon of water at a time.
- Adjust the burner downward if the cinnamon begins to smell bitter or darkens too quickly within the first minute of frying.
- Store leftover batter in a sealed glass jar in the refrigerator for up to twenty-four hours, whisking thoroughly before the next use.
