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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
