Banana French Toast Without Eggs
Make banana French toast without eggs using ripe banana, plant-based milk, and pantry staples. A golden, cozy breakfast with crisp edges and a soft middle.
By Nora Bellweather ·
Recipe
Banana French Toast Without Eggs
By Nora Bellweather · American
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 medium ripe banana, mashed to yield about 1/2 cup
- ¾ cup unsweetened plant-based milk, such as oat or soy
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp fine salt
- 8 slice sturdy day-old vegan bread, about 3/4 inch thick
- 2 tbsp neutral oil, divided
- 1 medium banana, sliced, for serving
- ¼ cup maple syrup, for serving
Method
- 1
Mash the ripe banana in a wide, shallow dish with a fork until nearly smooth, with no pieces larger than a pea.
- 2
Whisk the plant-based milk, cornstarch, vanilla, cinnamon, and salt into the mashed banana until evenly combined.
- 3
Heat a 12-inch nonstick skillet over medium heat for 2 minutes, then swirl in 1/2 tablespoon of the oil.
- 4
Dip 2 bread slices into the batter for 2–3 seconds per side, lifting each slice to let excess drip back into the dish; leave only a thin coating on the bread.
- 5
Place the coated slices in the skillet and cook undisturbed for 3–4 minutes, until the undersides are golden brown and the edges look set.
- 6
Flip with a wide spatula and cook for another 3–4 minutes, until the second sides are golden and the coating has no wet-looking patches; reduce the heat to medium-low if the banana darkens too quickly.
- 7
Transfer the cooked slices to a wire rack so their undersides do not become steamy.
- 8
Repeat the dipping and cooking process with the remaining bread in 3 more batches, stirring the batter and adding 1/2 tablespoon oil before each batch; wipe away any blackened residue with a paper towel held in tongs.
- 9
Divide the French toast among 4 plates and top with the sliced banana and maple syrup.
The story behind it
Ripe banana makes a lightly sweet coating for French toast without eggs. A little cornstarch helps the outside set and brown while the bread stays soft inside. Serve it warm with banana slices and maple syrup.
What Makes This French Toast Work
Mashed banana gives the coating body and sweetness, while cornstarch helps it set against the hot skillet. The result is different from an egg-based custard: expect a thin, golden coating with visible banana flecks rather than a thick, fluffy exterior. The key is to coat the bread lightly. A heavy layer of banana mixture can stay pasty even after the outside has browned.
Choose the Right Bread and Banana
Use sturdy bread cut about 3/4 inch thick. Day-old sandwich bread, French bread, or a firm country loaf all work well. Very soft, thin bread can fall apart during dipping. Check the label to make sure your bread contains no eggs, dairy, or honey.
A ripe banana with brown speckles is ideal for the batter. Mash it until almost smooth, with no chunks larger than a pea. Measure about 1/2 cup after mashing; an unusually large banana can make the coating too thick. Use a separate, firmer banana for neat topping slices.
Practical Tips and Substitutions
- Milk: Unsweetened oat, soy, or almond milk all work. Choose an unflavored variety so it does not compete with the banana.
- Gluten-free option: Use sturdy gluten-free bread that is also egg-free and dairy-free. Handle it gently with a wide spatula.
- Heat control: Banana browns quickly. If dark patches appear before the coating looks set, lower the heat for the next batch.
- Keep batches warm: Place cooked slices on a wire rack set over a baking sheet in a 200°F oven, uncovered, for up to 20 minutes. Stacking traps steam and softens the edges.
Make Ahead and Storage
The batter is best used shortly after mixing because mashed banana darkens as it sits. For advance preparation, measure the dry ingredients and slice the bread the night before. Refrigerate cooked French toast in a covered container for up to 3 days. Freeze cooled slices with parchment between them for up to 2 months. Reheat refrigerated slices in a 350°F oven for 8–12 minutes, or frozen slices for 15–20 minutes, until hot throughout.
Frequently Asked Questions
Why is my French toast soggy?
The bread may be too fresh, too thin, or coated too heavily. Use sturdy, slightly dry slices, dip briefly, and let excess batter drip off before cooking.
Can I blend the batter?
Yes. Blend just until smooth, then pour into a shallow dish. Stir between batches because the cornstarch can settle.
Does it taste strongly of banana?
Banana is noticeable here, especially with banana slices on top. Cinnamon and vanilla round out the flavor without hiding it.
Can I leave out the maple syrup?
Yes. The ripe banana already sweetens the coating. Serve with fresh berries or a spoonful of unsweetened plant-based yogurt instead.
Serve each batch warm, with a light drizzle of maple syrup. Keep the coating thin and the heat moderate for golden edges without a gummy middle.
