Brazilian French Toast

This take on french toast, adapted from a favorite brunch book, has become our new breakfast standard. You may never make it the same way again.


– 2 very ripe bananas – 1 ½ C of plant-based milk – 3 tbsp of all purpose flour – 1 tsp of vanilla extract – 1 tbsp of unsweetened cocoa powder – 2 tbsp of ground cinnamon – 1 stale baguette sliced diagonally in 1-inch pieces – Light cooking oil we used olive, but grape-seed oil or cooking spray might work even better – 2 tbsp of powdered sugar for garnish

Blend bananas, milk, flour and vanilla in a blender or in a food processor until smooth. Spread out baguette slices in a single layer on a baking pan.

Pour banana mixture onto the bread and flip slices to coat. Let sit for 10 minutes, then flip over and let soak for 10 minutes more. Sprinkle cinnamon and cocoa powder on one or both sides of each piece to preference.

Preheat a large, nonstick skillet over medium heat. Apply cooking spray or a thin layer of oil and begin cooking the soaked bread for 5 to 7 minutes on one side and about 3 minutes on the other.

When ready, the toast should be golden to medium brown and flecked with darker spots. A plate covered with tinfoil will keep cooked pieces warm.