If you are looking for a classic tasting vegan French toast recipe, I recommend checking out my Heavenly French Toast recipe in my cookbook Fuss-Free Vegan. But if you are looking for something a little more unique, then stick around here because this vegan French toast is made with bananas and coconut milk. It also has a touch of cinnamon for a very special treat. This rich fruity combination takes my Vegan French Toast up several notches and makes you feel like you're feasting on the most luxurious dessert for breakfast. But the best part is: it's so easy to make!
No really, this Vegan French Toast recipe requires just 7 ingredients. It's also made up of ingredients you likely have hanging around in your kitchen. And can be whipped up in no time! Just blend the batter, dip the bread, fry, and enjoy the most decadent Vegan French Toast ever!
My Vegan French Toast recipe isn't new to It Doesn't Taste Like Chicken. I originally posted it way back in 2013 when I first started my blog and used the above out of focus, badly lit, phone photo. Ahhh back in the days when I had no knowledge of photography! Regardless of the ugly photo, this recipe became a fan favourite. So I decided it was time to give this old recipe some love and update it with some new photos and tips.
To Make Vegan French Toast:
In a blender or food processor add the banana, coconut milk, maple syrup, vanilla extract, and cinnamon. Blend to a smoothie-like consistency.
Pour the mixture into a shallow wide bowl that will fit a slice of bread.
Tips for the bread:
I like using a day-old or slightly stale bread. The is dried out a bit, so it will help hold its shape. I also recommend dipping the bread quickly on both sides and then placing directly into the hot pan. Letting it soak will just make it soggy. 
Heat the vegan butter in a non-stick frying pan over medium heat. The sugars in the fruit will make the mixture very sticky, so I highly recommend using a very good non-stick pan such as this one. Even my well-seasoned cast iron pan wasn't ideal so I'm definitely putting that pan on my kitchen wish list. Regardless of the sticking, this Vegan French Toast is SO worth the trouble.
When the pan is hot and the butter is melted, dip a slice of bread into the batter and coat both sides. Place the bread in a hot pan and fry for a couple of minutes per side until golden brown.
Serve hot with maple syrup, vegan butter, fruit, or any toppings of choice.
Common Questions:
What type of bread is best for making French Toast?
A nice french bread like a baguette works great or a nice bread loaf from your bakery always works well. Just make sure the bread is vegan when buying it as some breads use milk and eggs in their ingredients. Also, I like using a day-old or slightly stale bread. The is dried out a bit, so it will help hold its shape.
Bon appetegan!
Sam.
(click stars to vote)
Vegan French Toast
Servings:
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Ingredients
- 1 large banana
- ¾ cup full-fat coconut milk
- 1 tablespoon maple syrup, (plus more for serving)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 tablespoon vegan butter or light oil,, for frying (more if needed)
- 4 - 6 slices day-old bread, (gluten-free if preferred)
Instructions
- In a blender or food processor add the banana, coconut milk, maple syrup, vanilla extract, and cinnamon. Blend to a smoothie-like consistency. Pour the mixture into a shallow wide bowl that will fit a slice of bread.
- Heat the vegan butter in a non-stick frying pan over medium heat. The sugars in the fruit make the mixture very sticky, so I highly recommend using a very good non-stick pan such as this one. When the pan is hot and the butter is melted, dip a slice of bread into the batter and coat both sides. Place the bread in a hot pan and fry for a couple of minutes per side until golden brown. Serve hot with maple syrup, vegan butter, fruit, or any toppings of choice.
Notes
Nutrition
Marci says
This is one of my favorite breakfasts to splurge on. I love it even more than traditional French toast. I was never a fan of the eggy parts of French toast, so this is perfect.
Sandy Wolff says
I use only coffee creamer and bananas, and dip cinnamon raisin swirl bread. Wow!
Jess @ IDTLC Support says
Wow is right! Sounds tasty!
Pam says
Can I freeze these?
Deb Z says
Hi Sam!
What can I sub for the coconut milk. Avoid the stuff whenever possible.
Sam Turnbull says
Any plant-based creamer should work. Enjoy!
David Greer says
When frying, the trick to avoid that delicious, crunchy skin from peeling off the toast like a summer sunburn is to caramelize the sugar—burn it into the toast—and use chopsticks to flip. Also, eat leftover batter using your fingers. If you slurp it up using a spoon, you'll get unwanted calories
Doug says
Best French Toast ever! They were so good. Just a hint of banana. We served them with fresh raspberries and of course some more real maple syrup. Your recipes never disappoint us. Thanks for sharing.
Sam Turnbull says
Wonderful!!! Thrilled you loved them, Doug!
Olivia says
It was so good topped with blueberries, maple sugar and sprinkle of cinnamon powder.. servef with the vegan scrambled egg and vegan bacon which I all cooked for the first time as I was craving a big vegan brunch. I used to make vegan french toast but with almond milk and chia as binder. Yours was chewy crusty and yummy! Will make it again this week. I rally enjoyed it! Thanks for sharing this continental vegan breakfast!
David Greer says
Thanks for making our Sunday mornings so much more pleasant! Unless it's for a good cause, I usually swap coconut milk for something less fatty, but in this case, the fat was for a very good cause!
Sam Turnbull says
Haha! Amazing 🙂
Crystal says
I had to use almond milk because that’s all I had due to shortages related to the pandemic. I will probably try using only 1/2 cup next time. The bread I had was fresh so I did a light toast to crisp them up a bit without changing the color. I also chose to bake them instead. 350° for 30 minutes flipping halfway through. They came out quite good. Like a cross between banana bread and French toast.
Jessica says
My family loves this recipe! It’s the best!
Sam Turnbull says
Yay! So happy to hear that 🙂