My childhood is filled with memories of breakfast on Sundays. Sunday breakfast reminds me of family, food, and church. The whole family worked together to create a breakfast feast after church on Sundays. Most of the time, the kitchen smelled of fried eggs and butcher cut bacon. I refused to eat eggs as a child; the thought turned my stomach; probably a sign of my future plant-based journey. Vegan French toast is and always will be one of my favorite breakfasts, especially loaded with bananas. So, today, I decided to make a batch of my favorite banana vegan french toast recipe.
As stated in a previous post, I struggle with pancakes and french toast in a variety of non-stick pans. My husband bought me a Gotham Copper Pan for my birthday a month ago, and it still impresses me beyond my expectations. I decided to test my wonder pan, and it worked!
Yesterday, we bought a loaf of vegan sourdough bread at our local vegan bakery. The thick slices of bread are perfect for french toast. The batter I make for dipping the bread is the key to the banana flavor. I put a banana and some chia seeds in the batter and let it sit in the refrigerator to set. The thickness of the batter makes it adhere well to the bread.
Clearly, the pan is vital, and I am pleased to say, the copper pan is still as non-stick as the first day I used it.
Boom! The best banana vegan french toast recipe yet!