Vegan French toast with caramelised bananas and chocolate sauce

Bildquelle: / 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


Servings: 4 servings

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
  • 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
  • 2 tbsp
    plant-based margarine a little more if necessary
  • 1 pinch


  • 4 tbsp
    hazelnut butter or another nut butter of your choice


For the chocolate sauce

  1. 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

  1. 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.

  2. 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.

  3. 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

  1. Slice the bananas lengthwise. Then melt the margarine in a skillet over a medium-high heat.

  2. Add the banana slices and sugar to the pan and sauté each side for 2 to 3 minutes.

To finish

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


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.

Courses: Breakfast, Brunch
Cuisines: French
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 10-15 ingredients
Taste: Sweet
Preparation method: Frying
Type of dish: Bread, Egg substitute, Sweet dish
Others: Child Friendly
ProVeg training chef Stephan Giannangeli

About the author

Stephan Giannangeli

This recipe was developed by Stephan Giannangeli, one of our culinary instructors.

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