Vegan French toast with caramelised bananas and chocolate sauce

Name: Vegan French toast with caramelised bananas and chocolate sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 tbsp coconut milk; 120 ml plant-based milk; 120 ml maple syrup; 8 tbsp cocoa powder; 4 tbsp chickpea flour; 2 pinches salt; 2 pinches vanilla (alternatively vanilla sugar, but use a little less agave syrup); 500 ml plant-based milk (a little more if necessary); 5 tsp canola oil (a little more if necessary); 2 tbsp agave syrup ( or another natural sweetener); 4 tsp plant-based margarine (a little more if necessary); 12 slices toast (or stale white bread); 2 bananas; 2 tbsp plant-based margarine (a little more if necessary); 1 pinch sugar; 4 tbsp hazelnut butter (or another nut butter of your choice)

Bildquelle: shutterstock.com / zarzamora

Vegan French toast – also called eggy bread – is a lovely dish to impress guests with. French toast is especially delicious when topped with caramelised bananas, chocolate sauce, and hazelnut butter.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes

Ingredients

Servings: 4

For the chocolate sauce

4 tbsp

coconut milk
120 ml

plant-based milk
120 ml

maple syrup
8 tbsp

cocoa powder

For the French toast

4 tbsp

chickpea flour
2 pinches

salt
2 pinches

vanilla alternatively vanilla sugar, but use a little less agave syrup
500 ml

plant-based milk a little more if necessary
5 tsp

canola oil a little more if necessary
2 tbsp

agave syrup or another natural sweetener
4 tsp

plant-based margarine a little more if necessary
12 slices

toast or stale white bread

For the caramelized bananas

2

bananas
2 tbsp

plant-based margarine a little more if necessary
1 pinch

sugar

Aditionally

4 tbsp

hazelnut butter or another nut butter of your choice

Instructions

For the chocolate sauce

Heat the coconut oil, plant milk, and maple syrup in a small saucepan over a low heat and mix together. Once all the ingredients are well blended, remove the saucepan from the stove and slowly add the cocoa powder, while stirring constantly. Set the sauce aside.

For the French toast

In a wide bowl, whisk the chickpea flour together with the salt, vanilla, and cinnamon. Then add the plant milk along with the coconut oil and agave syrup, and stir thoroughly. If the mixture is too thick and is not well absorbed by the bread, add more plant-based milk to achieve a thinner consistency.
Melt a little of the margarine at a time in a skillet over a medium-high heat. Meanwhile, dip 2 or 3 slices of bread into the mixture to coat both sides and allow to drain slightly, before placing in the pan.
Slowly fry the slices in the pan until golden brown. This will take about 3 minutes per side. Repeat for the remaining slices of bread.

For the caramelized bananas

Slice the bananas lengthwise. Then melt the margarine in a skillet over a medium-high heat.
Add the banana slices and sugar to the pan and sauté each side for 2 to 3 minutes.

To finish

Arrange 3 slices of French toast on each plate. Top with the chocolate sauce, bananas, and hazelnut butter, and serve!

Notes

The French toasts can be enhanced with a little Kala Namak on top. Fresh berries and maple syrup can also be used as toppings for a lighter version. This recipe can also be made gluten-free by using gluten-free toast.