Name: Banana French Toast
Total time: 30 min
Ingredients: 2 ripe bananas; 1 1/2 cups cold rice milk (or preferred nondairy milk); 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1 teaspoon pure vanilla extract; 12 slices sandwich bread; Refined coconut oil (for the skillet); Maple syrup and sliced fruit (for serving)

Serves 4 / Time: about 30 minutes

Vegan banana french toast with more bananas, blueberries and syrup

_{Photo by VK Rees}

I crave French toast for its crispy edges and soft, custardy center. This banana French toast is easy, fun, and yes, bananas.

When I was a waitress I noticed a breakfast phenomenon. Parents would order poached eggs and a healthy salad for themselves, then steal half of their kids’ French toast. Parents, order your own French toast. There is no shame in it.

This banana French toast recipe is loved by all. Kids love it, parents love it, and nobody’s stealing off anyone else’s plate, we each get our own serving. The banana is blended right into the custard, where it binds everything and infuses every slice with real banana flavor. The slices brown beautifully in the pan, with the sugars caramelizing into golden, deep amber edges around a soft interior. Pour maple syrup over the top and it pools into those edges, and somewhere between the banana custard and the warm syrup, each bite edges into banana bread territory.

And then it gets finished with more banana on top, because more bananas never hurt. Add any fruit you love alongside; I used blueberries in the photo, but any berry will be happy here.

This recipe originally appeared in I Can Cook Vegan as All Ages Banana French Toast, which is exactly what it is. Make it for Mother’s Day brunch, for Father’s Day brunch (dads are out there stealing French toast, too), or just any old morning when you want breakfast to feel a little special.

What all is in this banana french toast?

You can’t go wrong with this easy banana French toast recipe. Almost everything is probably in your kitchen already. A few notes on what each ingredient does in this vegan French toast:

Ripe bananas. Mild to moderately spotted is the sweet spot. Anything blacker than that and the toast won’t get as golden. You want sweet, bright banana flavor, not overripe. Save the super overripe for banana bread.
Rice milk. My pick for this banana French toast because it’s mild and slightly sweet, it lets the banana lead. Any unsweetened nondairy milk works (oat, soy, almond), just pick one with a clean flavor.
All-purpose flour and cornstarch. These lend the toasty browning you want from French toast and help it crisp up beautifully.
Vanilla. Pure extract, not imitation. It rounds out the banana and brings that bakery-warm note.
Salt. Just a pinch, but don’t leave it out. Salt sharpens the sweet.
Sandwich bread. Standard white or wheat sandwich bread is best here. Sturdy enough to hold the custard, soft enough to soak it up.
Refined coconut oil. Refined doesn’t taste like coconut, it just adds rich butteriness and helps the edges crisp. Neutral oil works in a pinch.

Tips for the best banana French toast

Start with slightly stale bread. Day-old sandwich bread soaks up the custard without turning to mush. Fresh bread is too soft and gets soggy fast — a key tip for any French toast recipe.

No stale bread? Dry it out. Pop the slices in a 350°F oven (or toaster oven) for 3 to 4 minutes — just enough to dry them, not toast them. If they change color, you’ve gone too far. The goal is dry bread, not crunchy bread.

Blend the custard in a blender, then pour into a large mixing bowl or shallow pan. A wide, flat surface lets you soak more slices at once and keeps the assembly line moving — especially useful when you’re making this for brunch with a crowd.

Don’t oversoak. A minute or two in the custard is plenty. Any longer and the bread loses its structure. Shake off the excess batter before it hits the pan.

Use a hot, well-oiled skillet. Cast iron is best — it gives you that deep, even browning. Coconut oil works beautifully here and adds a subtle richness, but neutral oil is fine too. Keep a thin layer in the pan and replenish between batches.

Cooking for a brunch crowd? Keep finished slices warm in a 200°F oven for up to an hour while you finish the rest. Don’t crowd the skillet trying to cook them all at once.

Don’t skip the second banana. Sliced bananas on top aren’t a garnish — they’re the second act.

Vegan Banana French Toast FAQ

Can I use frozen bananas? Not really, no. Frozen bananas release too much water when blended and the custard ends up runny. Stick with fresh for this banana French toast.

What kind of bread is best? Standard sandwich bread, slightly stale. A sturdy white or wheat works perfectly. Brioche-style or thicker artisan slices also work if you have them, just give them an extra minute in the custard.

Can I make this gluten-free? For sure. Use a sturdy gluten-free sandwich bread and swap the all-purpose flour for a 1-to-1 gluten-free baking flour. The cornstarch is already gluten-free.

Can I make the batter ahead? No. Because the banana can brown, I wouldn’t suggest making ahead. It’s very fast, though, so there’s that.

Can I freeze leftovers? For sure. Cool the slices completely, then freeze flat on a sheet pan before transferring to a bag. Reheat in a 350°F oven or toaster oven until hot and crisp again — about 5 to 7 minutes. A good easy banana French toast meal-prep move for weekday brunch.

Do I have to use coconut oil? Nope. Any neutral oil works. Coconut adds a subtle richness but the recipe doesn’t depend on it.

Looking For More Sweet Brunch Recipes?

Matcha Waffles With Berries & Cream

earthy green matcha waffles topped with whipped coconut cream and a pile of fresh berries.

Recipe

Earl Gray Chai Pancakes

fluffy pancakes infused with bergamot and warming chai spices. Tea and breakfast, in one stack.

Recipe

Quinoa Pancakes

pancakes with the protein built in. Light, nutty, and a great use for leftover quinoa.

Recipe