Ripe bananas blend right into the batter here, giving this French toast a naturally sweet base and a custardy texture that clings to every slice without needing eggs. Cornstarch and a splash of milk help thicken the mixture into something that coats the bread evenly, while cinnamon and vanilla round out the flavor with warm, cozy notes. Each slice gets a long soak so the batter fully saturates the bread before it hits the skillet, giving you that deep golden crust and soft, tender center French toast lovers chase after. A drizzle of maple syrup, a dusting of powdered sugar, or fresh banana slices on top finish it off beautifully. It's an easy, satisfying breakfast that fits neatly into a vegetarian kitchen, whether you're cooking for a lazy weekend or a full brunch table.
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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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