Mashed banana forms the backbone of this custard, whisked together with cornstarch, vanilla, cinnamon, and a touch of maple syrup until it's thick enough to coat the back of a spoon. That resting time matters — it lets the cornstarch hydrate so the batter clings properly to each slice instead of sliding off, which is exactly what gives this version its structure. Thick-cut bread gets a good soak on both sides before hitting a hot skillet, where it turns deep golden brown with a slightly firm, set surface that holds up under a fork. Pile the finished slices high with fresh berries, a dusting of powdered sugar, and plenty of warm maple syrup for that classic weekend-breakfast payoff. It's a satisfying, custardy plate that fits neatly into a vegan spread without missing a beat.
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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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