Ripe mashed banana forms the base of this dreamy custard, whisked with cornstarch until it thickens into a glossy coating that clings perfectly to every slice. A hit of vanilla, cinnamon, and maple syrup rounds out the flavor before each thick-cut slice gets fully submerged and soaked until it's saturated through to the center. The soak time matters here — those extra seconds per side are what give the finished toast its custardy, tender interior instead of a dry middle. Once griddled to a deep golden brown, the outside turns crisp while the inside stays soft and rich, no eggs required to get there. Pile it high with fresh berries, a dusting of powdered sugar, and a generous pour of maple syrup for the full effect. It's a comforting, weekend-worthy breakfast that fits neatly into a dairy free morning routine.
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In a large shallow bowl or baking dish, mash the banana thoroughly with a fork until no large lumps remain, then whisk in the milk, cornstarch, vanilla extract, ground cinnamon, maple syrup, and salt until the mixture is smooth and the cornstarch is fully dissolved.
Let the custard mixture rest for 5 minutes so the cornstarch fully hydrates and the batter thickens slightly — it should coat the back of a spoon.
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