Sunday, March 25, 2012

sunday funday and {vegan} french toast

Hello friends.  I hope you all are having a great relaxing weekend.  Over here in our neck of the woods we spent the morning fixing up the outside of our house that the previous tenants hadn't touched ever.  One side doesn't get much sun, so the dirt is really hard and it's completely overgrown.  We're going to have to tackle that later with larger tools than a hand trowel.  We were able to plant some bulbs in front and some potted flowers and herbs.  Once we can tackle the harder spots we're going to try to do some vegetables too.  It's so nice to have an actual yard that we can work with, and not just an apartment balcony.  (I'll probably regret that statement when we have to start mowing the grass every week).

Anyhow, I made this riff of french toast yesterday when I was in the mood for something a little different than my usual oatmeal.  My mom will probably be upset with me that I ruined what is normally her signature breakfast (sorry Mom).  Sidenote: Momma T makes the best french toast ever!  It's full of butter and sugar and cinnamon and all kinds of wonderfulness.  I however, can never recreate her french toast (she says the secret is in my grandma's ancient skillet) so rather than have second rate french toast, I just made something completely different.  This version of french toast does not use the normal egg and milk to dip the bread in.  Instead it uses one of my all time favorite ingredients - bananas!  The end flavor has just a slight banana-ness to it, but it isn't at all overwhelming.  All in all, it wasn't momma's, but it was delicious.

{Vegan} french toast

  • 1 medium sized banana (mine was previously frozen and dethawed)
  • 1/4 c powdered peanut butter (PB2) (optional, but highly recommended)
  • 1/8 c chia seeds
  • 1 c milk of your choice (I used almond milk)
  • 4 slices bread
  • 1 t vanilla extract
a homemade vanilla latte also always a good idea


  • Thaw your banana (if necessary) and mash it in a shallow bowl
  • Add the rest of the ingredients to mashed banana and whisk until well combined.  The mixture should form a thin batter.  Add more milk if necessary

  • Dip each piece of bread into the batter and cover completely, use a fork to scrape any "clumps" of banana/chia seed off that may have formed

  • Place coated bread on hot skillet that has been sprayed with cooking spray (medium heat)

  • Cook 3-4 minutes on each side.  The banana will start to caramelize and the chia seeds will start to toast.
  • Serve with a pad of butter/margarine and maple syrup

  • Dig in!!!!
I love how the banana gets a little caramelized, the chia seeds get nice and toasty, and there is a slight hint to peanut butter flavor.  What a great way to start your weekend (or random Tuesday :)  )

Question of the day:

What's your favorite breakfast from growing up?

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What's Annie Making?: sunday funday and {vegan} french toast

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sunday funday and {vegan} french toast