5 Ingredient Vegan Banana French Toast

5 Ingredient Vegan Banana French Toast!

If you love banana bread and you love french toast, you will LOVE this 5-ingredient Vegan Banana French Toast!


Vegan Banana Bread Ingredients

That’s right, 5 ingredients. Six if you desire a splash of vanilla. But it’s not necessary!

You really want the banana flavor/sweetness to shine through anyway. Plus, it takes the place of a sweetener and an egg in this recipe. Bananas seriously have it going on.

Vegan Banana French Toast! One Bowl, so simple and HEALTHY! #vegan #glutenfree optional

The batter is simple to throw together. Just mash your banana, add the other ingredients and wait while you preheat your griddle. Then dip, soak and cook! Look how golden crispy the edges get. SO seriously yum.

MEGA FLAVORFUL Vegan Banana French Toast! 5 ingredients, one bowl and SO delicious! #veganVegan Banana French Toast! 5 Ingredients, 1 bowl and SO delicious! #vegan

All that’s left to do is top this stack with maple syrup, more banana (and gobs of peanut butter, who am I kidding?). You’re going to love this simple french toast. It’s

Slightly crisp
Loaded with banana bread flavor
Satisfying and
Super delicious

The best part? You really can’t tell the egg is missing. I was pleasantly surprised!

VEGAN BANANA FRENCH TOAST! SO easy and delicious - 5 ingredients, 1 bowl

Invite over a friend or two and make a french toast party out of it! Who would ever turn down french toast, anyway? That’s what I wanna know. (If they do, you need new friends. I’m sorry, somebody had to say it, Rhonda.)


5 Ingredient Vegan Banana French Toast5 Ingredient Vegan Banana French Toast! So simple, delicious and healthy!

4.5 from 17 reviews
5 Ingredient Vegan Banana French Toast
Prep time
Cook time
Total time
One Bowl Vegan Banana French Toast that's reminiscent of banana bread. Super moist, tender with a slight crisp. Perfect for quick weekday and slow weekend breakfasts.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2-3
  • 1 just ripe banana (~1/2 cup mashed)
  • 1 1/4 cups unsweetened almond milk
  • 1/2 Tbsp flaxseed
  • 1/4 tsp cinnamon
  • 4-5 slices hearty wheat bread (Sturdy rustic breads do best here. If using sandwich-style bread, soak it for less time)
  • Optional: 1/2 tsp vanilla extract, 1 Tbsp almond meal for texture, maple syrup/peanut butter for topping
  1. Mash banana in a large shallow bowl.
  2. Add almond milk, flaxseed, cinnamon and stir. If your batter appears extremely gloppy, add more almond milk to thin it out. It should be pourable. (Vanilla is optional.)
  3. Let batter rest for 5 minutes while you preheat your griddle or skillet to medium heat.
  4. Once your surface is hot, coat generously with vegan butter or coconut oil (I used Earth Balance because I like the flavor).
  5. Dip your slices of bread into the batter and let it rest for 5-10 seconds on each side, using your fingers to make sure it's fully submerged. Transfer immediately to griddle. An optional step is to sprinkle the freshly-dipped sides with a little almond meal for added texture.
  6. Cook for 3-4 minutes on each side or until evenly golden brown. Flip carefully using a sturdy spatula as the banana mixture can be a bit sticky if you're not gentle. If your french toast appears to be browning too quickly or burning, turn down your griddle.
  7. Serve immediately with desired toppings. I think peanut butter and maple syrup are all you need here.
Nutrition Information
Serving size: 1 slice no toppings Calories: 87 Fat: 1.6 g Carbohydrates: 15 g Sugar: 4 g Sodium: 151 mg Fiber: 2.8 g Protein: 3.6 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

(or jump to leave a comment & review)
      • Dana Shultz says

        Hmm, not sure! This may have happened because your banana was too large. If the batter appears gloppy, add a bit more almond milk to thin it out. And next time, don’t soak the bread as long. Hope that helps!

        • Cynnamon says

          I still ate it lol it was more like a moist banana bread w/almond butter, I will be mindful about the amount of banana next time. It was still good lol.

          • Jennifer says

            Mine was soggy, too, but I think it’s due to using sandwich bread rather than sturdy rustic bread.

      • Janine says

        I used thin sandwich wheat bread.. I submerged into batter a bit too long which created soggy french bread. So I decided to make another batch since I had plenty of batter. This time I dipped it quickly on both sides where the bread was still slightly firm. I also sprinkled more cinnamon on top while it was cooking in coconut oil since I love the taste. The toast came out much better the second time!! Crispy edges and slightly soft middle the way I prefer. I topped it off with Organic Maple Syrup.. Yummm
        Great recipe!

    • Dana Shultz says

      Definitely! I have recently been trying an egg free diet and I have to say I don’t really miss them at all. This french toast fits the bill when I’m craving something sweet but still vegan! Hope you enjoy it, Maryea.

  1. says

    I was going to say that I even like how it would be a healthy breakfast to make, but then I remembered how much maple syrup I like to drown my french toast in! Definitely worth it though–this looks delicious!

  2. Goreti says

    Can’t wait to try this recipe. I just bought a loaf of whole wheat rustic bread yesterday and I didn’t know what to do with it.

  3. says

    Oh my goodness this looks AMAZING! I was planning on making your pumpkin pancakes for dinner, but now I think I might have to make these. Or maybe both? Haha.

  4. Wendy says

    Where do you get that wonderful looking rustic bread? It looks perfect for French toast and I would love to try the recipe or know where you purchased the loaf!

    • Dana Shultz says

      I just get it in the bakery section at our grocery store. Otherwise, panera and local bakeries are great options!

      • Wendy says

        Thanks so much, I like to make our bread so I think I will look for a recipe. I can’t wait to try this French toast!

  5. Maddie says

    Yet another brilliant recipe! It was the third I’ve tried from your site and I couldn’t be happier. Thank you for creating such beautiful and delicious dishes.

  6. says

    Oh my goodness!! Those pucs make my instantly crave those!

    Thank you so much for posting this recipe. Since I’m a vegan I never had french toast anymore, cause I seriously had no glue how to make it without the egg. L-O-V-E

    • Dana Shultz says

      I remember your banana mashes from way back! I had never tried it so I was pleasantly surprised when the method worked so well!

  7. says

    This looks so beautiful!! I’ve seen the banana milk French toast idea a couple of times and have been dying to try it, your pics make me definitely want to now. I would add tons of cinnamon and syrup, haha! The French toast I’ve made before I used almond flour because it gave it a nice crust :)

  8. Tara says

    Ahhh I dont have any flaxseeds in the house atm, but have chia seeds – do you think that’ll work still? :)

  9. says

    Hey Dana and John,
    Great recipe! It sounds and looks sooooo damn delicious! I’ll save it and scroll through your blog.
    I think you have a new follower now! ;)
    I also write a vegan food blog, maybe you want to check it out.
    Best, Luu

  10. says

    For everyone looking to try this recipe- TRY THIS RECIPE. I’m enjoying my last bite as we speak.

    Even if I wasn’t vegan I would choose this recipe over traditional french toast. The banana adds so much flavor and sweetness, and the almond milk keeps the bread from getting too soggy too quickly. I had both vanilla extract and almond meal on hand and thought it was just the right amount of nuttiness. The almond meal added a very tasteful crunch to the french toast, especially when grilled.

    I would absolutely recommend trying out this recipe! With supervision, however, because I ate an entire stack by myself. Rookie mistake!

    • Dana Shultz says

      Hmm, then perhaps your banana was not large enough. It should be fairly thick. Also, more sturdy, rustic breads do better here. Hope that helps, Monika!

  11. Synne says

    I just made this. It was a little soggy, but really good. Sadly I had no coconut oil, or normal oil, so I had to use olive oil, but the peanut butter masked the taste c: I loved it!

    • Dana Shultz says

      Glad you liked it Synne! I think I’ll add a note that this one works best with heartier bread. Sandwich bread isn’t as ideal. Thanks for sharing!

  12. Elvira Summers says

    Followed the recipe and after having 3 pancakes hopelessly stuck in the pan, I switched pans and used non-stick oil, still a lovely crust stuck on the pan bottom and a pale, but still very tasty French toast. I’ll likely not make them again, unless you can tell me what I may have done wrong?
    Still, I love vegan versions of traditional foods and appreciate your site.

    • Dana Shultz says

      Hmm, I used a nonstick skillet and put down vegan butter before grilling. Didn’t have any stick at all. Perhaps it was the pan you used? Not sure! Sorry I couldn’t be of more help!

  13. Elena says

    YUM!! Banana french toast!

    So so so delish! I was watching a youtube star – Karissa Pukas – who shouted out your vegan blog and said it’s amazing!
    Boy oh boy I agree!!

    This recipe turned out amaaaazing!!! Instead of just adding flaxseed in, I made a flax egg by combining ground flaxseed & water …. I duno if it makes a difference but it was “eggy” and delish!

    Thanks for the blog.

  14. Nikki says

    This recipe sounds delicious and I’m so excited to try it! I’ve been missing french toast ever since my switch to veganism about a year and a half ago. Do you leave your flaxseeds whole or is mashing them into flaxseed meal the best option for this recipe? Thanks!

  15. Mary says

    I am a recent vegan convert and it’s been a struggle for me to find out exactly what to eat. But I have to say that out of every site I’ve been to This. Is. My Favourite!!! There aren’t as many vegan options in Australia if you don’t make it yourself so this site is such an inspiration for me! Thank you so very, very much :)

  16. cassidy says

    First of all, THIS IS FANTASTIC. Second of all, as a poor college student, I had all the ingredients in my kitchen. I made it with original Ezekiel bread, and have already made it twice (discovered the recipe yesterday). I have been vegan for about 8 months, and was craving French toast, so when I found this I had to make it!! And of course I doused it in maple syrup and peanut butter :) give this recipe a try!

  17. says

    I have been vegan for about 13 years now. I mostly ate raw and bread here and there. I have never used the internet to really help with my self recipies. Then my wife (vegan as well) came across your site and we have been slowly making our way through. Every recipe we have tried is just simply amazing! Just tried this one and it’s great! Thanks!

  18. says

    Once again I’ve come across another recipe that doesn’t fail, thank you for all that you do! I can NOT wait to add your cookbook to my collection!! Back to this meal, I followed the recipe almost exactly, I used sprouted for life bread (I’m gf) and I didn’t have almond meal so I sprinkled corn meal on top, this was an amazing meal, thank you again and again!

  19. Gemma says

    hi dana!
    first of all- this looks to. die. for. omfg.
    i have been craving french toast these past few days like there’s no tomorrow and this looks amazing!
    one quick question- i only have chia seeds (no flax), do you think chia egg would work in its place? and if so, how many? thanks in advance you lovely human x

  20. allie says

    I want to make a vegan French toast bake recipe for a party of 10 people. Can you suggest some changes?
    Thanks so much!

  21. Dawn says

    I have made this twice now and it’s always delicious! I use sprouted grain bread (Silver Hills’ “Mack’s Flax”) and it comes out perfect- the drier texture of this bread helps it from not becoming a soggy mess. I do cook on low/medium heat for more time than the recipe calls for, flipping a few times throughout, until the center is no longer mushy. In addition to the cinnamon and vanilla, I also add a little bit of nutmeg or ground allspice to give it a little extra something. I also use a little bit of Earth Balance in the pan for each slice of toast. Top this with slices of strawberries and just-ripe banana, and pure maple syrup…yum! Much healtier alternative than regular French toast. My husband who is neither vegetarian or vegan even loved this recipe.

  22. Ariel says

    I’ve been looking for a vegan french toast recipe that actually lives up to the title “french toast” for years! My husband and I are both plant-based, and this recipe is our new absolute favorite!! Thanks for another amazing recipe – as always. :)

  23. Richmond says

    Very bad results. Followed directions exactly and all that results is a lot of dishes to clean and very mushy bread. Banana is perhaps the wrong choice for replacing eggs with. Tried the same mix with actual egg and it worked. Go figure.

  24. Christy says

    Just tried out this recipe and it was delicious! It tastes like banana pancakes mixed with the texture of french toast. So quick and easy to whip up too!

  25. Sarah says

    I figured out mid-way through my slices that the nut meal sprinkles were causing the soggyness–the sprinkles were frying, but not the bread. When I omitted them, the slices became perfectly crispy! Thanks for this recipe

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