Spring is coming, and with it comes a world of summer fruits and berries that I have missed so, so much in a morning. When the weather is bright and sunny, Daisy is busy glaring out the window at the birds in our garden and it’s warm enough to finally open every window in the flat and finally let some air in – I want something nicer than just toast for breakfast. Like vegan French toast.
Would you believe I’d never even tried French toast until Liam introduced me to it 6 months into our relationship? How breakfast and brunch took a turn. Since I turned vegan I was determined to make a vegan alternative to satisfy my brunching needs.
My main problem is egg alternatives – you can buy them ready made but not anywhere local for me, so I’ve tried both chia and flax seed batters to no avail. The result is tasty, don’t get me wrong, but tastes more like bread and butter pudding (plus a similar texture).
Despite using banana as an egg alternative for a while now, for some reason it never occurred to me to try it for vegan french toast until recently. Let me tell you, there is no going back.
Banana french toast is perfect topped with even more banana and peanut butter or better yet: juicy, tangy summer fruits, sweet vanilla soy yogurt and a sprinkle of cinnamon. In fact, you can top it with just about any combination of fruits and nut butters that you like.
The banana gives the mix the perfect texture, added sweetness and that subtle banana taste that I like in just about any sweet dish, which makes this the perfect spring breakfast.
Let me know what you top your vegan french toast with!