Preheat the skillet. Heat a large skillet (preferably cast iron, definitely non-stick) over medium heat.

Make the custard. Combine the bananas, rice milk, flour, cornstarch, salt, and vanilla in a blender. Puree until completely smooth. Transfer the mixture to a 9 by 13-inch baking pan or large shallow bowl or dish.

Soak the bread. Place half the slices of bread in the custard and let them soak for a minute or two, turning once.

Cook the toast. Melt a thin layer of coconut oil on the hot skillet. Lift the soaked bread slices one by one out of the pan, shaking off the excess batter, and lay them in the skillet. Cook each side for about 4 minutes, flipping once with a thin, flexible spatula. The bread should be golden brown to medium brown with darker flecks. Transfer to a plate and cover with foil to keep warm while you cook the second batch.

Hold for serving. If you're not serving immediately, preheat the oven to 200°F and keep the cooked slices warm on a sheet pan for up to an hour.

Serve. Top with sliced bananas and any berries you love (blueberries are especially nice), and pour over real maple syrup.