You know that feeling when you wake up and really want some French Toast, but not just any French Toast. An easy gluten free and vegan French Toast Recipe! It’s been a while since I had a really delicious French Toast. However, that changed when my friend Tess Masters, The Blender Girl, showed me how to make her French Toast with Caramelized Bananas recipe from her cookbook, The Perfect Blend. I was blown away by how amazing this easy gluten free French Toast recipe is to make and tastes delicious. So let’s get into it show you just how easy this gluten free and vegan French Toast recipe is.
To begin, we combine the almond milk, banana, maple syrup, natural vanilla extract, chia seeds, cinnamon and natural salt in the blender and blast it for a few seconds. The maple syrup will sweeten the French Toast batter and the chia seeds will thicken the batter. We want to the batter to thicken up to coat the gluten free bread. After blending the batter, pour it into bowl for a few minutes to thicken up.
While waiting for the batter to thicken, let’s make the caramelized bananas. Next, cut the bananas into pieces, place them in a plastic bag, add some coconut sugar and shake it to mix together the bananas and sugar. Warm up a pan with some coconut oil and cook the bananas. After cooking the bananas, it’s time to take the gluten free bread and make the french toast. The batter has thickened up nicely, so place the bread in the batter and coat in evenly on both sides. Add some coconut oil into the pan and cook the bread on each side.
Once the bread is done, you’r ready to assemble and dive into this delicious treat! Place the French Toast on a plate and place the caramelized bananas on top. You can then add whatever nuts you like. We used walnuts and some coconut and then drizzled some maple syrup on top.
This French Toast recipe is simply amazing and makes for a delicious treat or brunch. While eating it, you will forget that it is both gluten free and vegan. Once you make this, you will enjoy it just as much as I did.
- French Toast
- 1 cup (240ml) unsweetened almond or macadamia milk (strained if homemade)
- 1 ripe medium banana
- 2 tablespoons pure maple syrup, plus more to serve
- 1 teaspoon natural vanilla extract
- 1⁄4 teaspoon natural salt
- 1 tablespoon white (or black) chia seeds
- 1 teaspoon ground cinnamon
- 8 slices gluten-free sandwich bread
- 1⁄4 cup (60ml) coconut oil (in liquid form), plus more as needed
- Caramelized Bananas
- 2 medium bananas, thickly sliced on the diagonal
- 1⁄4 cup (37g) coconut sugar
- 1 to 2 tablespoons coconut oil (in liquid form)
- Pure maple syrup, to serve
- Optional Boosters
- 1⁄4 cup (60ml) bourbon or rum
- 2 tablespoons crushed raw pecans or walnuts
- 1 tablespoon unsweetened dried shredded coconut
- Set the oven to its lowest temperature or the “warm” setting.
- To make the French toast, pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly. In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.
- In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy.) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm, and repeat to fry the remaining bread,adding more coconut oil to cook each batch.
- While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zipper-lock bag, seal, and shake to coat evenly. In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and the bourbon booster, and fry for about 2 minutes on each side until nicely caramelized.
- Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster. Pass maple syrup at the table.