A delightful vegan twist on the classic French toast, featuring the tropical flavors of banana and coconut milk.
Combine the banana, soymilk, coconut milk, vanilla, nutmeg, cinnamon, arrowroot, cornstarch, and salt in a blender. Blend until smooth.
Ensure the banana is ripe for a naturally sweeter batter.
Pour the blended mixture into a shallow bowl.
Using a shallow bowl makes it easier to dip the bread evenly.
Heat a griddle or pan over medium heat and lightly grease it with oil.
Use a non-stick pan to prevent sticking and ensure even cooking.
Dip each slice of bread into the batter, ensuring both sides are coated.
Let the bread soak briefly for a richer flavor.
Place the coated bread slices onto the hot pan and cook until golden brown on one side, about 3 minutes.
Avoid overcrowding the pan to ensure even cooking.
Flip the slices and cook the other side until golden brown, about 3 minutes.
Press gently with the spatula for even browning.
Serve the French toast warm with your favorite toppings, such as fresh fruit, maple syrup, or powdered sugar.
For a tropical touch, top with shredded coconut or a drizzle of coconut cream.
