Wednesday, November 14, 2012

Scraps and Snippets ~ Banana Bread French Toast ~ Vegan

Warning. This is involved. First you have to make the banana bread, then the other parts and pieces. It is delicious. So much so that I forgot to take pictures of my plate. One person who ate it decided it was too fusty and she wouldn't go to all the work. I'll hang onto the recipe because every once in awhile you just want a good brunch or breakfast recipe. The banana bread can be made ahead of time, sliced and frozen. The french toast mixture can be made ahead and refrigerated. The syrup as well. (However, you'll want to bring it back to room temperature or reheat it as the coconut oil will firm up in the fridge.) The coconut whip is great made two or three days before you need it as it thickens and gets even creamier as it ages.
This recipe was inspired, veganized and tweaked from one I found here. The French Toast recipe is one I use over and over tweaked slightly from here
French Toast Banana Bread

Banana Bread

4 Cups flour
1 Cup oatmeal
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 Cup coconut oil
1 1/2 Cups sugar
2 ripe bananas
1/2 Cup non dairy milk
2 TBSP ground flax seed
1 1/2 Cup applesauce
4 teaspoons vanilla
Combine non dairy milk and flax and let gel in a small bowl. Mix coconut oil, sugar, bananas and applesauce together. Add vanilla and stir. Add spices, salt, soda and baking powder and mix well. Stir in flax/milk mixture until all incorporated. Add flour and oatmeal until mixed.

Grease two loaf pans. Bake at 350 for 50 minutes or until knife comes out clean or almost clean.

When the bread cools cut into approximately 1/2 inch slices.

Prepare French Toast Mixture.

2 Cups non-dairy milk
1 TBSP maple syrup
1/2 teaspoon cinnamon
1/4 Cup of flour

Mix well.

Dip the slices of banana bread into mixture. Cook on greased griddle or pan until golden on each side. Set in warm oven to keep until ready to serve.

Serve with:

Peanut Butter Syrup

1 Cup maple syrup
1/2 Cup peanut butter
1 TBSP coconut oil
1 teaspoon vanilla
1/4 teaspoon cinnamon

Coconut Whipped Cream

1 Can full fat coconut milk (chilled for several days to separate cream from water. Scoop out thick white cream into a bowl. Discard or use water for smoothies, Thai recipes, etc.
Whip coconut cream until fluffy.
Add 1 TBSP maple syrup
1/4 Cup powdered sugar
1 teaspoon vanilla

Whip all ingredients together until fluffy and whipped. Return to refrigerator until ready to serve. This will thicken as it chills so feel free to make it a day or two ahead.