We like to spend time atleast one weekend morning preparing a slow breakfast. Something that takes a little time; time we spend reconnecting while we prep our meal (and prepare ourselves for the day). This one has been a long-time favourite for us. I really think this recipe was one of the first vegan recipes Trevor prepared for me, long before I was vegan!
The blended banana batter gives the exact same effect as any eggy batter – plus it tastes like bananas and not eggs, so that’s a plus.
This recipe is from The Vegan Handbook. To be honest, most of the recipes in this book leave a lot to be desired, but it was one of the books that helped Trevor with veganism so many years ago – our copy is quite dog-eared and ragged.
Banana French Toast
1 ripe banana
1/4 cup non-dairy milk
1/2 tsp vanilla extract
2 tsp sweetener (sugar, brown sugar, agave)
4 slices whole wheat bread
2 tsp vegan margarine (Earth Balance is best)
Ground cinnamon to taste
In the blender, combine banana, milk, vanilla and sweetener. Blend until smooth and creamy.
Place bread in a shallow pan. Pour banana mixture over bread and turn bread several times, until it has absorbed the banana mixture.
Melt margarine in a non-stick skillet over medium heat. Place bread carefully in skillet, using spatula.
Drizzle any remaining banana mixture over the bread. Brown bread carefully on both sides. Sprinkle with cinnamon.