Vegan Banana French Toast with Caramelized Bananas. A simple, nut-free vegan breakfast where ripe banana and non-dairy milk form the batter. Golden-cooked slices of rustic bread are topped with caramelized bananas, maple syrup, and vegan butter for a warm, comforting meal.
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This vegan French toast is quick to prepare and delightful to eat. Thick, rustic or slightly stale bread soaks briefly in a batter made from banana and non-dairy milk, then cooks until golden. Sliced bananas are caramelized with coconut or brown sugar and a splash of non-dairy milk, then spooned over the hot toast with maple syrup and vegan butter. Serve with fresh seasonal fruit for a fuller breakfast.
For best results, use a rustic loaf or day-old bread so the slices hold their shape and don’t become too soggy. Thin sandwich bread can absorb too much batter; test one slice to determine the ideal soaking time. Soak longer if the center remains dry; soak briefly if the bread gets overly soggy. Alternatively, let the slices air-dry for 10–15 minutes before dipping.
I often use homemade whole wheat or white sandwich bread rather than an extra-chewy bakery sourdough for the smoothest results.
More breakfast ideas from the blog
- 1-Bowl Chocolate Peanut Butter Banana Muffins (GF option)
- Carrot Turmeric Chia Muffins
- 1-Bowl Banana Apple Bread (can be made into muffins)
- Tall and Moist Banana Muffins (GF)
- Chia Orange Cranberry Muffins
Video:
Vegan Banana French Toast with Caramelized Bananas
Ingredients
- 1 loaf day-old rustic bread or sourdough, sliced
French toast batter:
- 1 small to medium ripe banana
- 1/2 cup non-dairy milk (such as almond milk)
- 2 tbsp maple syrup
- 2 tbsp flour (unbleached white or your choice)
- 1/2 tsp vanilla extract
- 1 tsp oil
- 1/4 tsp nutmeg
- a good pinch of salt and black pepper
Caramelized bananas
- 2 ripe bananas, sliced
- 2 tbsp coconut sugar or vegan brown sugar
- 2 tbsp non-dairy milk
- a good pinch of cinnamon or nutmeg
Instructions
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Blend the banana, non-dairy milk, maple syrup, flour, vanilla, oil, nutmeg, and a pinch of salt and pepper until smooth. Transfer the batter to a shallow bowl.
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Heat a skillet over medium heat and add a bit of oil, spreading it to coat the surface.
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Dip each bread slice into the batter for about 2 seconds per side (adjust based on your bread). Let excess batter drip off for a couple of seconds, then place the slice in the hot skillet.
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Cook 4–6 minutes per side, reducing heat to medium-low if your stove runs hot. The toast should release easily when the batter is cooked through and the underside is caramelized.
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If a slice sticks, cook another minute until it releases cleanly, then flip and finish cooking the other side.
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Transfer cooked slices to a serving plate. Top with caramelized bananas, fresh fruit, maple syrup, and vegan butter. Serve immediately.
Caramelized Bananas:
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In a skillet over medium heat, combine the banana slices, sugar, non-dairy milk, and a pinch of cinnamon or nutmeg and salt. Cook, stirring occasionally, until the mixture thickens and the bananas are caramelized, about 6 minutes. Make extra to use as a topping for oatmeal or pancakes.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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