Banana Bread French Toast (Vegan)
This warm, comforting Banana Bread French Toast turns day-old or slightly stale banana bread into a golden, custardy breakfast treat. Using a simple flaxseed “egg” and oat milk keeps this version plant-based while still delivering a rich, satisfying texture. It’s quick to prepare and makes a wonderful weekend brunch or an elevated weekday breakfast.
Ingredients
-
225
ml
oat milk -
1
tbsp
ground flaxseed -
1
tsp
vanilla extract -
½
tsp
ground sweet cinnamon -
vegan butter
for frying -
4
slices
stale banana bread - toppings: yoghurt, banana, pomegranate seeds & maple syrup
Instructions
-
Make the flax “egg”: whisk the ground flaxseed into the oat milk with the vanilla and cinnamon in a wide, shallow bowl. Chill in the fridge for about 20 minutes so the mixture thickens and develops a custard-like texture that will coat the banana bread slices.
-
Preheat a large non-stick frying pan over medium heat. Add a knob of vegan butter and let it melt and foam gently — this creates a golden, crisp surface without burning the bread.
-
Dip each slice of banana bread into the flax mixture, allowing it to soak for about 30–60 seconds per side. Stale bread absorbs the mixture better and holds together while frying, so don’t worry if the slices feel slightly dry beforehand.
-
Carefully place the soaked slices into the hot pan. Fry for 2–3 minutes on each side until the surface turns golden brown and slightly crisp. Adjust the heat as needed so the interior warms through without burning the exterior.
-
Serve the French toast warm. Top with a dollop of yoghurt, sliced banana, pomegranate seeds for brightness, and a generous drizzle of maple syrup. The contrast of creamy yoghurt, fruity toppings and sticky syrup complements the caramelized banana bread perfectly.
Notes & Tips
Why use stale banana bread? Slightly dry or day-old banana bread soaks up the flax and oat milk mixture without falling apart, giving you a soft interior and crisp exterior when fried. If your loaf is very fresh and soft, you can toast the slices briefly to firm them up before dipping.
Flax alternative: if you don’t have ground flaxseed, a ready-made vegan egg replacer or a thin chickpea flour batter can work, though flavours and texture will vary. Oat milk adds subtle sweetness, but any plant milk will do.
Frying tips: keep the pan at medium heat and use a non-stick surface where possible. Use vegan butter or a neutral oil with a little butter for flavour. Work in batches if making larger quantities, and keep finished slices warm in a low oven while you cook the rest.
Serving suggestions: add seasonal fruit, a sprinkle of toasted nuts or seeds for crunch, or a spoonful of nut butter for extra richness. A dusting of cinnamon or a squeeze of lemon over pomegranate seeds brightens the dish.
Storage and reheating: leftover slices can be refrigerated for up to 2 days. Reheat gently in a non-stick pan over low heat or in a toaster oven to preserve crispness. Avoid microwaving, which can make them soggy.