I’ve never made French toast before, not even as a non vegan. So I was so excited to make a plant based gluten free version. I’ve never baked banana bread before, and I must learn to be patient and allow things to cool as well as cook thoroughly so it stays intact. I was able to recover when it broke the first time I took it out of the oven so it was a success in the end.
I love that this didn’t need an egg replacer for the French toast I used bananas, coconut milk, cinnamon, and nutmeg. Now I have an entire loaf of this bread to eat by myself, but maybe I can talk my 3 year old niece to try some.
Ingredients for banana bread:
2/3 cup oat flour + 2/3 cup oat flour
2/3 cup buckwheat flour + 2/3 cup buckwheat flour
2 overripe bananas
2 teaspoons vanilla extract
8 medjool dates
1 cup almond milk
2 teaspoon nutmeg
2 1/2 teaspoon cinnamon
I made two separate portions of batter because I couldn’t do it all in one batch in my food processor. So I started with 2/3 cup oat flour and 2/3 cup buckwheat flour. Then I added in 1 teaspoon vanilla, 4 medjool dates, 1/2 cup almond milk. I let it mix and poured the milk in as in ran. Then I added that batter to my bread pan and repeated the process with the rest of the batter. I preheated my oven to 350° and baked it for 1 hour. Allow to cool completely before taking it from the tray.
Next I prepared all my ingredients for the French toast.
Ingredients for French toast:
1 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon
You can either use your food processor or blender for this. Add all the ingredients and blend to combine.
Then cut thick slices of banana bread and cover with the batter. I added a bit of coconut oil to my pan and cook both sides.