Ripe bananas blend right into the batter here, giving this French toast a naturally sweet flavor and gorgeous golden color without needing much added sugar. Cornstarch is the trick that thickens the mixture into a custardy dip that clings to each slice, so thick-cut bread soaks up all that banana-vanilla flavor instead of turning soggy. A quick rest lets the batter thicken to the perfect coating consistency, then a hot skillet turns every slice deep golden brown with a set, crisp exterior and a soft, custardy center. Pile the finished toast high with maple syrup, a dusting of powdered sugar, and extra banana slices for a breakfast that feels indulgent but comes together in one bowl and one pan. It's an easy, crowd-pleasing option to add to your dairy free breakfast rotation whenever you want something a little special.
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Blend the banana chunks, milk, cornstarch, vanilla extract, ground cinnamon, maple syrup, and salt in a blender (or whisk vigorously in a medium bowl) until completely smooth and no lumps remain. Pour into a shallow dish wide enough to fit a bread slice.
Let the batter rest for 5 minutes so the cornstarch fully hydrates and the mixture thickens slightly — it should coat the back of a spoon.
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