Vegan Caramelized Banana French Toast

Ingredients

• ½ripe banana
• 120 mlunsweetened light coconut milk or other non-dairy milk
• 15 mlmaple syrup or ½ vial liquid stevia
• 1.25 mlground cinnamon
• 1.25 mlground nutmeg
• 1.25 mlrum extract
• 4–6 sliceswholegrain or gluten-free bread, crusts removed

Instructions

1. 1

   Blend the mixture

   Preheat the oven to 65°C (150°F). Blend the banana, non-dairy milk, maple syrup or stevia, cinnamon, nutmeg and rum extract, then pour the mixture into a shallow bowl.

2. 2

   Dip the bread

   Dip each slice into the mixture one at a time, coating both sides evenly.

3. 3

   Cook until browned

   If needed, lightly coat a non-stick pan with non-stick spray. Cook the slices in batches over medium heat, fitting 1–4 in the pan depending on its size. Check the underside after about 3 minutes; it should be brown, with the banana beginning to caramelise. Cook for 3–5 minutes per side, taking care not to let the bread become too dark or burn. Lower the heat slightly if it is browning too quickly, then flip and cook the other side.

4. 4

   Keep it warm

   When the second side is cooked, transfer the slices to a plate and keep them in the oven at 65°C (150°F) while you finish the remaining French toast. The recipe can be doubled or halved, and is best served straight away because it does not keep well in the fridge.

5. 5

   Serve the toast

   Serve with maple syrup if you like, or top with fresh fruit to keep the sweetness to the fruit. The original recipe also suggests serving it with Fresh and Cozy Fruit Syrup.

What is vegan caramelised banana French toast?

French toast is a familiar bread-based breakfast, traditionally made by dipping slices in an egg-and-milk mixture before cooking them in a pan. This plant-based version uses banana and non-dairy milk in place of the egg mixture.

Banana: Blending it into the dip brings natural sweetness and helps the outside of the bread brown as it cooks. Cinnamon, nutmeg and rum extract give the coating a warm, aromatic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 118 calories, 0g protein, 0g carbs, 0g fat.

The bread supplies most of the carbohydrates, while the banana and maple syrup add further sweetness; coconut milk contributes some fat, depending on the type used. Add fresh fruit alongside the toast for a more balanced plate, or serve it with a source of protein if you want a more filling meal.

Choosing the bread

Wholegrain bread: Its hearty slices make a substantial base and pair well with the sweet spiced coating. Gluten-free bread can be used instead, as the recipe allows.

Crusts: Removing them helps the slices absorb the mixture evenly. Use bread slices that are sturdy enough to handle dipping without falling apart.

Getting an even coating

Shallow bowl: Pour the blended mixture into a wide, shallow dish so each slice can be dipped without needing to bend or force it into the liquid.

One at a time: Dip each slice separately and coat both sides. This helps avoid leaving one side dry while the other becomes overly saturated.

Managing the heat

Medium heat: The banana in the coating can darken quickly, so keep an eye on the underside as it cooks. If it starts to brown too fast, turn the heat down slightly.

Batches: Cook 1–4 slices at a time, depending on the size of the pan. Leave room to turn them carefully and avoid crowding the pan.

How to tell when it is done

First side: Check after about 3 minutes. The surface should be brown, and the banana should be starting to caramelise; the recipe allows 3–5 minutes per side.

Second side: Flip once the first side has a nicely browned colour, then cook the other side until browned as well. Avoid letting either side become too dark or burn.

Serving and keeping warm

Warm oven: Transfer cooked slices to a plate and hold them in the low oven while the remaining batches cook. This lets you serve the batch together while it is still warm.

Toppings: Add maple syrup for extra sweetness or fresh fruit for a fruity finish. Serve promptly, as the toast is not suited to keeping in the refrigerator.

Recipe notes & tips

• Blend the banana thoroughly so the coating is smooth and easy to spread across the bread.
• Use a shallow bowl to make dipping the slices straightforward.
• Check the underside after about 3 minutes to judge how quickly it is browning.
• Lower the heat slightly if the banana coating is darkening too fast.
• Keep finished slices in the low oven while you cook the rest.
• Serve straight away for the best texture.

Variations

• Use stevia: Replace the maple syrup with ½ vial of liquid stevia as listed in the recipe.
• Choose gluten-free bread: Use gluten-free slices in place of wholegrain bread.
• Add fresh fruit: Top the cooked toast with fresh fruit instead of extra syrup.
• Serve with syrup: Add maple syrup at the table for a sweeter finish.
• Double the batch: Double the ingredients to make more, cooking the slices in batches.

Common mistakes to avoid

• Over-soaking the bread: Dip each slice individually and coat both sides without leaving it to sit in the mixture.
• Cooking too hot: Lower the heat slightly if the banana coating begins to darken too quickly.
• Crowding the pan: Cook only 1–4 slices at a time, depending on the pan size.
• Flipping too soon: Check for a brown underside and the start of caramelisation before turning the bread.
• Cooking too long: Keep watch so the browned coating does not become too dark or burn.

How to store

This French toast is best served straight away and does not keep well in the refrigerator. Keep cooked slices warm in a 65°C (150°F) oven while finishing the batch rather than storing them for later.

Frequently asked questions