Caramelised Vanilla Banana Vegan French Toast
Back in New Zealand I used to make French toast quite often, and since I've lived here in England I've never done it, so this Sunday I decided to skip the pancakes and make French toast instead. I wanted to make it vegan, so I was trying to figure out what to use in place of the egg. Generally I use a flax egg in place of eggs in baking, but I felt that would be too gooey and would affect the taste of the french toast, so I came up with a few modifications to the standard french toast recipe, using nutritional yeast to give it a slightly eggy taste and mashed banana for a thick texture.
For mine, I used two thick slices of my homebaked bread and topped it with a lot of coyo, banana, maple syrup and walnuts, as well as having a pile of fresh strawberries on the side, and it made for a very filling and satisfying breakfast, but also very healthy and nutritious, too
You will need:
2 thick slices of bread
1/4 cup almond milk
1 ripe banana
1 tsp vanilla extract
1 tsp nutritional yeast
Optional toppings of fruit, nuts, etc
Slice about 1/3 of the banana off and mash it with a fork, then combine it with the almond milk, vanilla extract and nutritional yeast. Pre heat a frying pan with coconut oil, then pour this mixture into a shallow dish and dip your bread into it for 10 seconds on each side, before putting the bread into the pan and allowing it to cook for 2-3 minutes or until crispy and brown. Flip the toast carefully and allow to cook on the other side. The mashed banana in the batter means the bread caramelises and goes crispy on the outside when it's cooked, so be careful it doesn't stick. Once cooked, transfer to a plate and top with the rest of the banana sliced up, plus other fruit, nuts, seeds or toppings of your choice.