Preheat a griddle to 325 degrees or set a frying pan over medium heat.
Combine the first 6 ingredients in a blender. Blend until most of the lumps are gone. Pour the batter into a shallow bowl and set aside.
Drizzle the oil on the hot griddle or pan. Working in batches, lightly dip both sides of the bread slices in the batter and place on the hot cooking surface. Cook until browned and crispy, about 3 to 5 minutes per side. (Add more oil between batches to prevent sticking.)
Serve immediately.
Want to take your French toast to the next level? Top it with a dollop of vegan whipped cream. Get the recipe here.
1½ cups mashed ripe bananas (about 3 to 4 bananas)
1½ cups almond milk
1 tsp. raw cane sugar
1 tsp. cinnamon
1 tsp. pure vanilla extract
2 Tbsp. shredded unsweetened coconut
2 Tbsp. butter or canola or vegetable oil for frying
12 to 14 slices whole-wheat bread
1½ cups almond milk
1 tsp. raw cane sugar
1 tsp. cinnamon
1 tsp. pure vanilla extract
2 Tbsp. shredded unsweetened coconut
2 Tbsp. butter or canola or vegetable oil for frying
12 to 14 slices whole-wheat bread
This article appears in September 2012.