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. 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 french toast, ‘veganized.’
As stated in a previous post, I struggle with pancakes and french toast in the 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 sour dough 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.Print
Guilt-Free Banana French Toast with hot maple syrup is a prefect weekend treat. The batter is so easy to prepare, and within minutes you will have deletable french toast. Make sure to add fresh sliced bananas or strawberries as a beautiful garnish.
Bread Dipping Bath
- 1 cup Unsweetened, Almond Milk
- 3 Bananas; 1 for the batter; reserve others for topping
- 1 Tablespoon Chi Seeds
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 teaspoon Pure Maple Syrup
- 6 slices Vegan Sour Dough Bread or Bread of Choice
- 1/2 cup Pure Maple Syrup, heated
French Toast Batter
- In a high speed blender, combine plant-milk, 1 banana, chi seeds, cinnamon, vanilla extract and 1 teaspoon maple syrup.
- Blend on high until smooth.
- Put in the refrigerator for 10 minutes This is helps the chi seeds thicken the batter.
- Remove from refrigerator and place in a shallow large bowl to dip bread.
- Heat your non-stick pan to medium heat.
- You are not using oil, so you need to be patient and cook slowly, so each side is browned when cooking.
- Soak one slice of bread at a time, in the batter.
- Flip and do the same to the other side.
- When pan is heated, add batter covered bread.
- Cook 6 to 7 minutes on each side. Peek to make sure it is browned before you flip.
- Repeat with each slice of bread.
- Slice bananas and place between and on top of french toast.
- Pour hot maple syrup over the top.
Optional: Add Powdered Sugar