This delicious vegan french toast recipe features a blend of bananas and almond milk to soak the bread, and caramelized bananas as a topping.

Vegan french toast with caramelized bananas

What is balance? For us it’s eating right on the regular, with the occasional indulgence. And if the indulgence happens to be vegan and mostly naturally sweet, even better. That’s where this vegan french toast comes in! It’s the perfect recipe for a special brunch: and it’s made with whole food ingredients too.

This vegan french toast recipe uses bananas in two ways: both in the bread soak and caramelized on top. Combined with chia seeds and chopped pecans, it makes for a more nutrient-filled, real food rendition of the traditional brunch recipe. And wow, is it delicious! For breakfast, I loved it slathered with a bit of peanut butter to balance the sweetness and make it a bit more filling. Another option is to scrap the breakfast idea all together and make it for a dessert.

All in all, this french toast is absolutely worth your while. Keep reading for the recipe, which comes from a new cookbook on our shelf.

Related: Vegan Breakfast Ideas

Vegan french toast ingredients

This vegan french toast uses a few ingredients you might not have in your pantry yet, but all of them are incredibly versatile and can be used in lots of other recipes. To make this banana french toast, you’ll need good-quality sandwich bread, your favorite nut milk, bananas, maple syrup, vanilla extract, chia seeds, cinnamon, kosher salt, coconut oil, raw pecans and coconut sugar.

If you’re using homemade nut milk, make sure to strain it first before using it in this recipe. Also note that your bananas should be ripe, but not overly brown.

Vegan french toast

How to make vegan french toast

You’ll first need to make the vegan french toast batter. To do so, blend together a banana, chia seeds, nut milk, vanilla, maple syrup, salt, and cinnamon until smooth. Pour the mixture into a baking dish and dunk the bread into it, making sure to let the bread soak up the batter.

Fry the vegan french toast in a well oiled skillet until crisp on both sides. While the last few slices of french toast are cooking, make the caramelized bananas. Place two slices of french toast on a plate and top with caramelized bananas and crushed pecans. We like to enjoy our vegan french toast with a drizzle of maple syrup!

About the book: The Perfect Blend

This vegan french toast recipe comes courtesy of our friend Tess Masters who’s just released a new cookbook: The Perfect Blend! I met Tess at a conference in Austin this year and we hit it off. What I love about Tess is her joyful personality and passion for wholesome, real foods. In her journey she found that the blender is an optimal tool for healthy fast food, and his been blogging over at The Blender Girl ever since.

We caught up with Tess over on our podcast to talk more about her passion for healthy food! Take a listen here: A Couple Cooks Podcast with Tess Masters. Congratulations to Tess on the launch of her book and this killer vegan french toast!

Related: Try our Easy Bananas Foster

Looking for more brunch recipes?

Outside of this vegan french toast recipe, here are some of our other favorite brunch recipes:

This vegan french toast recipe is…

Vegetarian, vegan, plant-based and dairy-free.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan French Toast with Caramelized Bananas

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


This delicious vegan french toast recipe features a blend of bananas and almond milk to soak the bread, and caramelized bananas as a topping.



For the french toast: 

  • 1 cup unsweetened almond or macadamia milk (strained if homemade)
  • 1 ripe medium banana
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon kosher salt
  • 8 slices sandwich bread (whole grain or gluten free, if desired)
  • 1⁄4 cup plus 2 tablespoon coconut oil

For the caramelized bananas: 

  • 2 medium bananas, thickly sliced on the diagonal
  • 1⁄4 cup coconut sugar

To serve: 

  • 2 tablespoons crushed raw pecans
  • Pure maple syrup
  • Almond butter or peanut butter, optional


Make the french toast: 

  1. Set the oven to its lowest temperature or the “warm” setting.
  2. To make the French toast, pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly.
  3. In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.
  4. In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy.) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm, and repeat to fry the remaining bread, adding more coconut oil to cook each batch.

Make the caramelized bananas: 

  1. While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zipper-lock bag, seal, and shake to coat evenly.
  2. In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and fry for about 2 minutes on each side until nicely caramelized.
  3. Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas and one-quarter of the crushed pecans. If desired, top with almond butter or peanut butter. Pass maple syrup at the table (it’s perfect with a tiny drizzle).


Reprinted with permission from The Perfect Blend by Tess Masters

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Vegan French Toast, French Toast Recipe, Breakfast Recipes, Brunch Recipes, Vegan Brunch Recipes, Vegan Breakfast Recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.