This vegan French toast is made with crusty bread slices slathered in a creamy peanut butter banana batter and grilled to perfection.
I'm sharing a revamped version of an old recipe today. Monday. I recently learned that this is normally a Thursday thing. Seriously, this is how out of touch I am. Aside from the blog, I'm pretty much off of social media, so I have no idea what you kids are up to these days. I'd heard the term "throwback Thursday" tossed around, but never gave it much thought, until I connected it with my husband consistently asking me how to use the scanner so he could upload old photos to Facebook on Thursdays. I know. We're quite the pair.
Anyhow, I do have a collection of older recipes that I'm still planning on upgrading, and I'll try to remember to do that on Thursdays, but I can't make any promises. My posting schedule lately revolves around the patent office, so there's no telling what could happen.
I figured now would be a good time to share this one, since spring is a big time for brunch. The original version was one of my earliest posts - like, as in my third or maybe fourth post of all time. I've made a couple of improvements. My early version used powdered peanut butter, which is fine and all, but since then I've decided that if I'm going to eat something as decadent as peanut butter French toast, it's going to be made with the real, sloppy, gloppy, peanut butter thing. If you're watching calories, feel free to sub the powdered stuff. If you're seeking out extra calories (more power to you), you can up the amount of peanut butter. I've go as far as doubling it.
Vegan Peanut Butter Banana French Toast
- 3 overripe bananas
- ¼ cup creamy natural peanut butter*
- 1 tbsp. cornstarch
- ¾ cup unflavored soy or almond milk
- 1 tsp. vanilla extract
- oil or cooking spray for the skillet
- 6-8 bread slices
In medium bowl, mash bananas well using a fork or potato masher. Stir in peanut butter and cornstarch, until well blended. Add milk and vanilla. Stir again until well blended.
Coat a medium skillet with oil and place over medium heat. Working in batches if needed, coat both sides of each bread slice with banana batter, by either placing gently on top of batter to coat, or brushing with a basting brush. Do not submerge slices.
Place slices in skillet and cook until lightly browned on bottoms, about 3 minutes. Flip and cook on opposite sides. Repeat until all slices are cooked, adding oil to skillet between batches as needed.
Serve with maple syrup and additional banana slices, if desired.
*You can go up to ½ cup of peanut butter, for extra flavor and richness.