Banana French Toast

        With the delay of our Matson ship delivery this last week I have had to do a little improvising with cooking and in this case our favorite Dave's Killer 21 Whole Grains and Seed bread hasn't been on the shelf. After a few days Randy brought home what was on the super market shelf, Dave's Killer Spelt bread. Unfortunately it had been frozen, thawed and was very dry. Not great for sandwiches but a perfect French toast bread. I can also make some croutons with this dry bread! Adapting and improvising are qualities I really love about island living. Going with the flow keeps me flexible and open to new experiences.

      Go with the flow and enjoy some vegan Banana French Toast!


Banana French Toast
makes 6 slices

Ingredients:
1 ripe banana
3/4 cup almond milk (or non-dairy milk of your choice)
1/2 t. pure vanilla extract or 1/4 t. Authentic Foods vanilla powder (the powder is gluten free)
dash of nutmeg or cinnamon (optional)
6 slices of bread
coconut oil

Bread note: To be vegan, make sure it is an egg free bread. You can also use a gluten free bread.

Directions:

1. Heat an electric skillet to 350°F.

2. Put the banana, milk, vanilla extract and spices into a blender and blend until smooth. Transfer to a 'bread soaking' dish, like a glass pie plate.

3. Soak the bread slices, a few pieces at a time. Make sure they set in the mixture long enough to absorb the liquid through the center of the bread.

4. Melt about 1 t. coconut oil on the electric skillet, spread it around with a spatula. Place the soaked bread on the hot skillet. Now patiently wait a few minutes. If you rush this the bread will stick to the skillet and you won't have a nice crispy outside. The French toast is ready to flip over when it easily releases with a spatula. This should take about 3 minutes. Cook another 3 minutes on the flipped side.

Transfer the cooked Banana French Toast to a serving plate. Top with Pure Maple Syrup, fresh berries, almond butter or whatever your heart fancies! For my taste, the banana-milk soaking mixture makes this sweet. The amount of sweetness will depend on the banana you use and if there is vanilla or sweetener in the milk you choose. If your milk has vanilla then you can omit the vanilla in the recipe. You may want to taste it before adding on more sweetness, like syrup.

Enjoy!!


The process in pictures:

Soaking the bread. 

When you first place the soaked bread on the skillet

you will notice some of the banana milk sizzling and 

oozing out the edges. Be patient, this gets soaked into 

the bread as it cooks. You can also use your spatula

to push it towards the bread as well.

Nice golden toasted bread...be patient and wait 

to flip your slices :-)