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–+ servings

Vegan Banana Bread French Toast with Coconut Whip

This super easy vegan french toast is booming with cravable flavors. Banana, cashew, citrus zest, cinnamon, candied cashews and coconut whip on top.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 3 servings
Author: Kathy Patalsky

Ingredients

  • 6 slices of halved, day-old, crusty bread - ancient grain whole wheat used

Wet Mix:

  • ¾ cup soy milk (or any non-dairy milk)
  • ¼ cup raw cashews
  • 2 ripe bananas
  • ⅛ teaspoon cinnamon
  • pinch of sea salt

Cashews:

  • ¼ cup raw cashews
  • 1 tablespoon maple, coconut or agave syrup

Coconut Whip:

  • 1 can coconut milk, chilled overnight
  • ½ cup powdered sugar, organic

Topping:

  • fresh orange zest

Instructions

  • Slice bread. You want the bread to be a high quality crusty load, slice about ½ inch thick and then slice the large slices into halves. (If you are dealing with a small loaf you can keep the slices whole)
  • Add to a blender: bananas, non-dairy milk, cinnamon, cashews and salt. Blend until smooth. Pour into a shallow bowl or baking dish.
  • Place the bread slices in the wet mix. Press down with a fork to allow the bread to absorb all the liquid. Soak for about a minute. Flip the bread and soak another thirty seconds or so.
  • Warm a skillet over medium heat. Use a non-stick skillet or grease well with EVOO or coconut oil. When the skillet is hot you can add the first 2-3 soaked slices of bread.
  • Cook the bread for 1-2 minutes on each side, flipping as needed until you achieve a deep brown color on both sides. It helps to cover with a lid for a minute so the sides cook too. Repeat until all the french toast is cooked. Set aside on a plate.
  • On the serving plates, layer the french toast with slices banana.
  • Cashews: Add the cashews and agave, coconut or maple syrup to the pan, keep the skillet at medium heat and shake the pan a bit. Toast the cashews with the syrup for a minute. Remove from heat and pour over top the french toast on the plates. As the cashews cool they will candy a bit.
  • Zest an orange over top the plates.
  • And finally, whip up (literally) the coconut whip. Open the chilled can and scoop the hard white part (the coconut cream) into a deep and small bowl - medium in size. Also add the powdered sugar. Beat until fluffy using a hand mixer. Spoon the freshly whipped coconut cream on top of the french toast. Serve!