5-Ingredient Vegan Banana French Toast

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Slices of Vegan Banana French Toast with banana, almond milk, and maple syrup

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

Bread, almond milk, bananas, flaxseed meal, and vanilla for making Vegan French Toast

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.

Cooking Vegan Banana French Toast on a skillet

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.

Drizzling maple syrup onto a stack of Vegan Banana French Toast
Vegan Banana French Toast topped with freshly sliced bananas

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!

Plate of Vegan Banana French Toast with sliced bananas and a glass of almond milk

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.)


Stack of Vegan Banana French Toast with sliced bananas and maple syrup
Fork with a big bite of Vegan Banana French Toast

5 Ingredient Vegan Banana French Toast

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.
Author Minimalist Baker
Slices of Vegan Banana French Toast piled high and topped with sliced bananas and syrup
4.21 from 44 votes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2
Course Breakfast
Cuisine Vegan
Freezer Friendly No
Does it keep? Best when fresh


French Toast

  • 1 just ripe banana (~1/2 cup mashed)
  • 1 1/4 cups unsweetened almond milk
  • 1/2 Tbsp flaxseed meal
  • 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)
  • 1/2 tsp vanilla extract (optional)
  • 1 Tbsp almond meal (optional // for texture)

For Topping (optional)


  • Mash banana in a large shallow bowl.
  • 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.)
  • Let batter rest for 5 minutes while you preheat your griddle or skillet to medium heat.
  • Once your surface is hot, coat generously with vegan butter or coconut oil (I used Earth Balance because I like the flavor).
  • 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.
  • 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.
  • Serve immediately with desired toppings. I think peanut butter and maple syrup are all you need here.

Nutrition (1 of 2 servings)

Serving: 1 g Calories: 87 Carbohydrates: 15 g Protein: 3.6 g Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 151 mg Fiber: 2.8 g Sugar: 4 g

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  1. Corinne says

    Just made this – I put the banana, flaxseed, flavours and a LITTLE milk (maybe a half cup) in the food processor, then left it to stand to see if it would thicken up too much – it seemed perfect. I only had thin white bread, a little stale, so I toasted it as per previous commenters’ advice and didn’t let it soak in the mixture too long. Then I fried it on a very low heat for about 15 mins until it didn’t seem floppy when I flipped it! Absolutely GORGEOUS – crispy, chewy edges and not too soft in the centres. I topped it with caramelised peaches and a vegan cream alternative. My husband took one bite and said “Holy hand grenades, this is amazing!”

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoyed it. Thank you for sharing your tricks, Corinne! xo

  2. CBYcats says

    It was very tasty and since I haven’t had French toast in many years it was something different for a change. The texture was a little sticky/mushy but other than that it was really good. I used oat milk because that’s my favorite plant milk.

  3. Erica says

    We only had white bread, but I lightly toasted it first and it seemed to dry it out nicely creating a better texture once it was dipped and cooked. Really enjoyed this recipe as I do with all your vegan recipes!

  4. Claire says

    This was super easy and pretty delicious! I used a sturdy multigrain loaf but it was frozen, so the texture wasn’t the best in the end, but dairy milk worked okay, too. Can’t wait to try it again!

  5. Caroline says

    I made this this morning and it was delicious!
    To sub for the flax seeds, I put raw oatmeal in the blender and blended it to a semi-fine powder, with some texture left.
    Delicious topped with peanut butter!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Caroline. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Nicole says

    I made this for brunch for 2 today to use up an overripe banana and it was great! Super simple. My mashed banana didn’t fill half a cup so I topped it up with apple sauce. I cooked a little longer per side than suggested (5-6 minutes) and despite the outside crisping up the middle was a bit softer/gooier/wetter than I’d like. I still loved it though so I’ll try again in future and play around. Thank you for the recipe!

  7. Ashley Bickford says

    Absolutely loved this French toast recipe. I only used 1 cup of almond milk and that was plenty. I did find it took slightly longer to crisp up, but I put the slices in the oven to keep warm and that did the trick. For reference, I used a cast iron and Earth Balance vegan butter. Will definitely be making this one again!

  8. Amanda says

    AMAZING! I’m giving four stars because I had to alter the almond milk amount and also because I had to kind of figure out how to get rid of the soggy-ness of the bread.

    Please take into account that the blog says to use a heavier bread. If you’re using sandwich bread the result is going to be much different.

    So for the almond milk I only used one cup vs the 1 and 1/4 cup amount. I read the comments and many people said it came out soggy. I figured that the less liquid I put into the recipe the mixture would be less liquid like. There was no issues with this at all. The batter smelled so lovely too. I added all items called for into the blender. Once mixed I let it sit for 5 minutes. The batter was easy to pour but a thick enough consistency to my liking, a good mixture of both.

    Now when I went to dip my bread, I used Sara Lee whole wheat bread. I knew the instructions mentioned not to leave it in for too long. I dipped one side and timed it for 50 seconds and then flipped. I allowed my griddle to warm up added some coconut oil and then once the other side soaked for 50 seconds I lifted the bread with the spatula and allowed it to drain a bit before placing on the griddle.

    This is the tricky part. I timed it for 5 min each side and I noticed a light browning but the bread was still visibly wet. This is where I would advise anyone to have the griddle temp moved up higher. Once I saw the soggy like texture I figured I’ll just higher the heat so I can dry out the mixture and added more coconut oil to help fry it.

    It started working. I was getting a really nice brown crispy texture on the outsides and I made sure to lightly press with the spatula to make note of the texture. Now one problem is if you’re putting the fire up you have to watch it closely or else it’ll burn.

    I kept flipping the bread back and fourth watching closely until I was happy with the result. I swear it was like having real French toast. It was so delicious it was exactly as described banana bread type French toast. So that being said everyone’s griddle temp is different and I started off cooking the slices at medium heat. Once I saw slight browning but soggyness I turned up the heat to medium high.

    The result was amazing I’m so happy I tried this recipe. I’m going to have to try with a thicker toast maybe Texas toast to see if the bread is a bit more fluffy. The sandwich bread is not the best idea but if that’s all you have you can totally work with it given a little TLC. I’ll say total cook time each side should be around 10 min but I didn’t start the griddle off on high so this is something I’ll have to try for next time. I’ll definitely update when I make this again. It was a great success. Thank you for this lovely recipe!!!!

  9. Anna says

    This was pretty good. I used 1 cup of almond milk and 1.5 bananas and let it sit for 15 minutes or so and the batter thickened up nicely. My first couple of slices did stick, so with the second batch I used a lot more earth balance and really pressed down on the spatula head to get the browned batter up when flipping the bread, which worked. I warmed it in the oven on 225° which helped it firm up a bit more. I like a lot of seasoning so I sprinkled extra cinnamon on top while it cooked. I used thick French bread. I might try something denser next time for a firmer texture.

  10. JV says

    This was delicious but way too soggy. The sogginess didn’t even cook out after quite some time on the griddle. The pan was also so sticky and messy that I gave up after the first round of three toasts and served the remaining liquid as a smoothie. I normally read comments first so at least know what to expect but just didn’t do that this time.

  11. Caelen says

    Salutations; I am recently vegan and interested in trying to make this.
    I am wondering if you could substitute chia seeds for the flax seeds, without grinding them up
    I thank you in advance.

  12. Abi says

    Mmm…so good! Tastes like banana bread! I decided I wanted French toast at the last minute, so I didn’t leave my bread overnight to get stale. But, it wasn’t soggy at all! I only added 1 cup of creamy cashew milk and used a large greenish yellowish banana (no brown spots!). With maple syrup on top, this French toast tasted just like banana bread! Although, I do recommend blending your banana into a purée before putting it in the mixture, otherwise there will be clumps :)

  13. Dee says

    Made this frenchtoast for the first time for our family Easter brunch and it was delicious. It was a big hit with everyone and even with the non-vegans, the egg was not missed. Used up a whole small loaf of bread with this one batch of batter. Very yummy. Glad I found your site.

  14. KL says

    Tried this. It was awful. Stuck to everything even with non-stick spray and earth balance. Got dark but was soggy. Tossed three pieces and used a different recipe. Usually I’m a huge MB fan but this was a total flop.

  15. Sharna says

    This French toast recipe is delicious! I put them in the oven afterwards so they aren’t as soggy. Also with left over mixture I add some baking powder and flour until I get a pancake looking mixture and they are great! If you do pancakes with this mixture I add a little bit more flour then what you would usually do and the first one may not be perfect but just continue making them and it should be fine.

  16. Eluned says

    I just made this French toast and it was delicious! Thank you so much for your amazing recipes, pretty much I everything I cook is from you website :)

  17. Brooke says

    I made this and it tasted good, but it burnt all splotchy like … not the whole bread did … and I have an electric stove and was only on 3 … which I started at medium heat but it seemed like it wouldn’t cook all the way through and still burn so turned it down and it cooked through, but it still got burnt. Any suggestions?

  18. Carrie says

    Total fail! I dipped the bread into the bater for a second on each side to be safe, and followed the directions (for once) carefully as I am not well versed in french toast. Once cooking the bread turned to soggy mush. On the bright side, I added whole wheat flour & baking soda to the batter and now we are having successful pancakes!

  19. Agness of Run Agness Run says

    This is probably the best banana french toast I have tried! I will definitely try it again!

  20. Megan says

    This was hands down the worst recipe I have ever tried. I should have read the comments first. There is entirely too much milk and I woke up with waterlogged nasty bread. Just scrap this one and find a different website from a different person. Whoever put this together was on ludes.

  21. Samantha says

    Mine was extremely soggy and stuck to the pan. I tried many different vegan butters and sprays and it still stuck. Not a good recipe.

  22. Katelyn says

    This recipe is fantastic! I hadn’t had french toast in years since becoming vegan. I made this recipe subbing chia seeds for the flax seeds, and using some stale store bought wheat bread. They turned out great in no time at all! Thanks!

  23. Donna says

    Oh wow. Just made this and it’s fantastic! Made plenty of batter.. just wish i had more bread!! Blended the banana, a/milk & flax powder in a nutribullet, sprinkled cinnamon over while frying and served with maple syrup. Am so happy.. thank you!!

  24. Greg says

    Curious about the nutritional breakdown here. Does it not include the bread itself? I ask because my go-to bread is 120 calories per slice by itself. Thanks.

  25. Evelyn says

    This is so delicious! I’ve always loved French Toast, and haven’t had it since going vegan. Happened upon this recipe and just made it. O.M.G. My taste buds are so happy! Came out a little soggy, as others mentioned experiencing, and didn’t brown evenly, so didn’t look the prettiest, but it was perhaps the tastiest French Toast I’ve ever had! Yay, being vegan doesn’t have to mean feeling deprived of your favorite foods! Thank you. Look forward to trying other recipes of yours!

  26. tori says

    This french toast ended up being really good! the first piece I cooked was kind of soggy but then I switched to a nonstick pan and cooked it on a higher temperature for a bit longer and it was totally good! make sure to mash the banana enough. Super great and simple recipe

  27. Milly says

    I feel like 1 1/4 cups almond milk is too much liquid? I used one cup (and a normal sized banana) and I thought it looked pretty liquidy. This is probably why so peoples’ bread is coming out soggy…

    I even used stale bread, but I guess it wasn’t hard enough, cus mine also turned out quite soggy. Regardless, it didn’t taste bad at all.

  28. Anita says

    Me and my 7 month old enjoyed this french toast for breakfast this morning. Subbed chia seeds for the flax and coconut milk for the almond. Deee-licious.

  29. Mikahel says

    It looks so good, but I don’t have any type of vegan milk U-U is there anything I could use in place of it?

  30. Katharine says

    Love this recipe! I always adored French toast as a little girl and have missed it when I went vegan. Not anymore! I’m still waiting to try French toast with the Follow Your Heart vegan egg. This was amazing though! I used a little over a half cup of soy milk and half a mashed banana to make a single serving. So good!!

  31. Michelle says

    Just made this for my son and girlfriend and the bread I used didn’t hold up, which was fine not mad or anything so I used tortillas!
    I mexicanfied it!!
    I doubled the recipe, so I have about half of the batter left and I’m just gonna turn those into pancakes.
    What’s that saying when life gives you lemons, make lemonade! Lol!!

  32. Nora says

    I normally don’t leave reviews but I felt like I had to for this recipe. This is the most amazing French toast ever! If you’re vegan I recommend you memorize this recipe because you’re going to be making it a lot!!

  33. Chelsey says

    I’m confused, bread is made with eggs. So how is bread vegan? I don’t think that works as vegan.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Bread actually isn’t made with eggs, traditionally. Most store-bought and homemade versions are naturally vegan!

  34. Scott says

    Our first attempt left the batter stuck to the griddle instead of the bread. We had it set to 350 degrees. Any ideas on how to improve this?

  35. Shawn says

    I thought the crust came out a little bitter. I used fresh ground flax.. I think it may have gotten slightly burnt. Thought the recipe was a bit heavy on the banana flavor too. Was good with strawberries and soy whip!

  36. Kayley O'Brien says

    I loved this recipe. It taste like French toast but even better. I blended the banana mixture to make it smoother. I also added a little extra almond milk and only dipped the toast for a few seconds. I topped mine with sliced bananas, walnuts, powdered sugar, and syrup. Thank you for this recipe it was super delicious!

  37. Dana Lasswell says

    Yum! I used both flaxseed meal and whole flaxseed after reading the comments regarding soggy results. Mine came out perfectly! Also heated pure maple syrup, added chopped walnuts, and sliced bananas to pour over the top. Delish! Thanks for the recipe!!!

  38. 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

  39. 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!

  40. 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.

  41. 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. :)

  42. 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.

  43. 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!

  44. 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

  45. Destanny 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!

  46. derek 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!

  47. 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!

  48. 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 :)

  49. 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!

    • Nici says

      Okay, so, the flavor is amazing but I have always had trouble with the batter sticking to the pan and not to my bread, and this time was no different. I’m not sure if I did the banana mix wrong or if the heat wasn’t high enough, but I want to get some input so I can try again. Because, like I said, they tasted so yummy on the bites that worked out. And so many people are having positive experiences that I’m sure it’s something I need to change.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Nici, we wonder if it’s the type of pan and/or bread that’s causing that? We used a hearty rustic bread and a non-stick skillet greased with vegan butter. Hope that helps for next time!

  50. Thalia @ butter and brioche says

    wow looks delicious. can never go wrong with french toast. definitely a recipe i will be making… thanks!

  51. 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.

  52. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  53. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  54. Oisaeu 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!

  55. Luu 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

  56. Tracy | Pale Yellow says

    I adore how simple this recipe is; I have everything I need except the bread! I never have bread in my apartment…

  57. Lynn @ The Actor’s Diet says

    Yes! I’ve made bread pudding without eggs before and was surprised how it still turned out so well.

  58. Erica @ Not Quite Gourmet says

    Oh, this looks so delicious and I will be making it oh-so-soon! Quick question, do you grind the flaxseed or leave them whole?

  59. Tara says

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

  60. Phi @ The Sweetphi Blog says

    WOW! This looks fantastic, and I’m all about recipes that don’t have a million ingredients so this looks perfect!

  61. The Vegan 8 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  62. Lisa @ Simple Pairings says

    French Toast. My weakness. Just when I thought I was ready to wait a few more weeks until the next batch! This looks so satisfying :)

  63. Elisa 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

  64. 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.

  65. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  66. Shelby 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.

  67. 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.

  68. Sammi @Sammi Sunshine says

    My husband would love this! He also loves putting peanut butter on french toast, pancakes, and waffles. He’s a peanut butter-aholic…

    Peace & Sunshine,
    Sammi at Sammi Sunshine- A Food Blog

  69. Liz 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      so true! pancakes, waffles and french toast are destined for maple syrup drowning in this house!

  70. Maryea {happy healthy mama} says

    What an interesting idea! I have no issues with eggs, but this is great for vegans or those with allergies. I especially love how simple it is. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  71. Katrina @ Warm Vanilla Sugar says

    French toast will forever be my favorite food! I’m not picky on the exact flavour either!! Love this recipe!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

      • Michelle says

        I read that fresh bread will probably come out soggy, so you should use stale bread instead. If you don’t have any stale bread, leave some out overnight to dry or place it in the oven at the lowest temperature for about an hour.