This egg-free take on a breakfast classic leans on mashed banana and cornstarch to build a thick, custardy soak that clings to every slice, with vanilla, cinnamon, and a touch of maple syrup rounding out the flavor. Thick-cut bread gets a good long soak so it turns tender and rich in the middle while the outside crisps up into a deep golden crust in the skillet. There's real technique here — pressing gently as it soaks, letting the batter rest until it coats a spoon — that gives you that classic custardy interior without any egg in the mix. Pile the finished slices high with maple syrup, fresh berries, and a dusting of powdered sugar for a weekend breakfast that still hits all the familiar notes. It's a simple, satisfying option that fits neatly into a vegetarian breakfast rotation.
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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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