Vegan Banana French Toast

Total time35 min

Prep time10 min

Cook time20 min

Ripe bananas blend right into the batter here, giving this French toast natural sweetness and a custardy body without any eggs in sight — cornstarch is the trick that helps it set into that classic golden, slightly crisp crust. A touch of vanilla and cinnamon keeps the flavor warm and cozy, while a rest period lets the batter thicken just enough to cling to thick-cut bread instead of sliding off. Each slice soaks up all that banana-spiced goodness before hitting a hot skillet, turning deep golden brown with edges that crackle and a center that stays soft. Pile it high with maple syrup, a dusting of powdered sugar, or extra banana slices for good measure. It's an easy weekend breakfast that fits beautifully into a plant-based kitchen, no fuss required.

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Ingredients

4 servings

2 ripe bananas, broken into chunks
1 cup milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp cornstarch
1 tsp vanilla extract
1 tsp ground cinnamon
1 tbsp maple syrup
¼ tsp salt
8 slices thick-cut bread (about ¾-inch thick)
2 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

maple syrup, for serving
powdered sugar, for serving (optional)
fresh banana slices, for serving (optional)

Instructions

1
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.
2
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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