Caramelized Banana French Toast

I am actually so lazy with making breakfasts at college, but since my classes have moved online due to COVID-19, I have more time in the mornings…that is, if I don’t sleep in until 10AM. It’s my spring break right now, but for the health and safety of everyone, we cannot go anywhere except for essentials, like groceries.

I haven’t had a good “American breakfast” in such a long time because usually there’s only one gluten-free option for pancakes, waffles, or french toast on restaurant menus. So, why not just make my own? Plus, it’s healthier, too!

If you have browning bananas, this recipe is perfect! I never realized how easy it is to make caramelized bananas–the pan does all the work for you!

This french toast is vegan and gluten-free! I greased the pan with coconut oil, and the usual “egg-dip” is made of bananas, vanilla, dairy-free milk, and agave.

I used Zukkee Kitchen’s gluten-free sourdough bread–it tastes just like sourdough and worked perfectly for this recipe! Zukkee Kitchen is a local, gluten-free/vegan/paleo kitchen in Laguna Beach, CA. Speaking of small businesses, it is important to continue to support them through this rough economic time. Some ideas are to purchase a gift card, order take-out/delivery, or purchase from their store online.

Zukkee means “a gift of wholeness, delights the heart”. I think this message really resonates, given the current situation. While at home, I encourage you to think of someone to facetime/call, support a small business, or reach out to an old friend to delight their heart in these unprecedented times.

Caramelized Banana French Toast

Megan | March 23, 2020

• prep time: 5 minutes
• cook time: 12 minutes
• total time: 17 minutes

Servings: 4

Ingredients:

• French Toast
  • coconut oil, for pan
  • 1 banana
  • cinnamon
  • 1 tsp vanilla
  • 1/2 cup dairy-free milk (I used oat)
  • 1-2 tbsp agave or maple syrup
• Caramelized Bananas
  • 1 banana
  • 1 tbsp coconut sugar
  • 1 tbsp dairy-free milk
  • cinnamon

Instructions:

1. Heat a pan with coconut oil.
2. Blend banana, cinnamon, agave, milk, and vanilla and transfer to a shallow bowl.
3. Dip sliced bread in batter on both sides and place in pan. Flip after 6 minutes or when it starts to brown. Cook for another 6 minutes.
4. In a pan, combine all ingredients for caramleized bananas and simmer until reduced.
5. Top french toast with bananas, shredded coconut, and almond butter.

Dietary Information:

Gluten-Free, Dairy-Free, Vegan