Banana Rabanada – Brazilian French Toast

It was my birthday on the 1st, and Trevor made me one of my favourites for breakfast in bed, the Rabanada recipe from Vegan Brunch.

Rabanada with tempeh bacon
Instead of your typical sliced bread loaf, this utilizes a stale French loaf.  The “eggy” batter uses banana instead.  It’s a bit unique as it’s topped with cocoa powder.  Yum.
– Crystal

Red Wine Baked Breakfast Bananas

A few days ago I promised I’d post a little something about my now legendary recipe for Red Wine Baked Breakfast Bananas, so here’s the scoop on that. We first experienced this deliciousness in Cuba, so I’ll assume this is a Cuban dish, but to be honest I have no idea where its origins lie. It makes a great accompaniment to basically any breakfast spread. This weekend, as you can see, we paired it with Isa’s Red Flannel Hash from Vegan Brunch and some grapefruit.

So you cut up some bananas. Depending on their size, cut them in half or into thirds. Then slice those pieces in half. Put them in a roasting pan and douse them with red wine. Let it soak in a little. Maybe drink some of the wine, but remember its 9AM on a Sunday so don’t get carried away. 
Bake them in your oven at 400° for about 20 minutes while you get the rest of breakfast ready. Don’t leave them in too long because they might turn into mush! You basically want them to look like the ones in the picture above. 

Walnut-Chocolate Chip Banana Bread

I made this a couple days ago when I realized I had a couple bananas that were about to go bad.  It’s the Lower Fat Banana Bread recipe from Veganomicon – so good!  I added walnuts and chocolate chips for a little extra somethin’-somethin’.

– Crystal

Banana French Toast

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.

– Crystal