Whoa. Bananas. Chocolate. Nut butter. Is there a better combination in the world? I can’t think of one.
Vegan French toast sounds like a huge oxymoron – and it is. This recipe is eggless, butter-less, and dairy-free. That being said, it is incredibly filling, comforting, and the food equivalent of a gorgeous yet super comfortable winter scarf. Did that even make sense? It sounded good in my head.
This recipe actually came out of pure desperation – I
wanted needed French toast. No. I needed a hearty, warm, stuffed French toast sandwich that involves chocolate. Hopefully I’m not the only one who gets breakfast cravings like this one! After looking at a couple vegan French toast recipes, this recipe for a single-serving was blossomed.
So I smashed up a banana, spread some fresh whole wheat bread with crunchy peanut butter (any nut butter would work wonderfully here!), and whisked up some coconut milk with spices and cinnamon to mimic the classic cinnamon-cream-egg batter. Don’t worry, the recipe is coming soon!
More cinnamon was involved here. So addicted.
By the way, do you eat the “head” or “butt” piece of a loaf of bread? I totally do. If you hide it in a sandwich facing inwards, you wouldn’t even be able to tell the difference!
It would be a serious sin to forget the chocolate chips. Don’t leave them out! I’m in love with Ghiradelli’s dark chocolate chips. They melt beautifully.
Ready to go. Let your stuffed sandwich soak up some of that coconutty goodness.
Now fry it up! So easy.
You are gonna love this recipe and I totally encourage you to give it a try!
Healthy Banana-Stuffed French Toast for One (vegan)
- 1/3 cup coconut milk (I assume other nondairy milks will work here as well!)
- t tsp maple syrup
- 1/4 tsp vanilla
- 2 tsp flour (original recipe calls for all-purpose or whole wheat. I used coconut flour so I would assume that any kind of flour would work here).
- 1 tsp nutritional yeast (this adds the eggy flavour but can be omitted)
- pinch of salt
- 1/2 tsp cinnamon
- 1 tsp ground flax
- 1 small ripe banana
- 2 tbsp peanut butter, or any nut butter you like
- 1 tbsp chocolate chips, use dairy-free if needed (optional but recommended for ultimate breakfast deliciousness)
- 2 slices whole wheat or sprouted bread
- coconut oil for cooking
- In a bowl, mix together coconut milk, maple syrup, vanilla, flour, nutritional yeast, salt, cinnamon, and flax. Set aside.
- Spread 1 tbsp peanut butter on each slice of bread.
- Slightly mash banana with a fork, until very chunky. Spread mashed banana on one slice of bread. Top with a sprinkle of cinnamon, if desired, and chocolate chips if using. Place the other piece of bread on top to make a sandwich.
- Heat a nonstick pan to medium heat.
- Pour the wet mixture from Step 1 into a plate.
- Carefully place the sandwich into the wet mixture on the plate, coating one side with the mixture. Flip it around to coat the other side. If you are using coconut milk and coconut flour, which would thicken the mixture, you might need to use a knife to spread the “batter” onto either side.
- Heat coconut oil in the pan. When melted, spread it around.
- Place sandwich onto the pan and cook. When one side is golden brown (this took about 3 minutes for me), flip to the other side and continue cooking.
- When both sides are golden brown and ready to go, remove from the pan, slice in half, and serve warm with maple syrup, yogurt, honey, ice cream (OMG!), berries, or nuts. Best enjoyed fresh.
Time to devour! You’re gonna need a fork and a knife for this plate of heaven. 🙂
Enjoy and happy Monday!
Question of the day: have you ever tried veganizing a non-vegan meal before? How did that turn out? What kinds of substitutions did you have to make?