Vegan French Fruit Toast

We've just gotten back from camping for new years and there is only sad looking food left in the house. What better time to try a recipe from one of my xmas gifts 'Vegan Brunch' by Isa Chandra Moskowitz. We had a very stale loaf of fruit bread and some squidgey bananas so 'Banana rabanada' (brazilian french toast) was the answer!
Because I am unable to follow a recipe without changing it I added an extra banana and some golden syrup to my 'banana custard' mix and we used large thick slices of fruit bread. This was delicious! Thank you Isa!
I also fried some banana slices till they were just caramelised and served them on top with some cinnamon and drinking chocolate and lots of golden syrup. My non stick pan is no longer entirely non stick so I found the key to this recipe was using a heap of oil, but if you have an actual non stick pan I'm sure it'll be fine.


Heres Isa's fabulous recipe, unchanged!


2 very ripe bananas
1.5 cups non dairy milk
2 tablespoons cornstarch
1 tsp vanilla essence
1 tablespoon unsweetened cocoa powder
1 tsp ground cinnamon
1 stale baguette sliced diagonally (1 inch pieces)


Blend bananas, milk, cornstarch and vanilla in a blender or food processor until smooth.
Spread baguette slices in a single layer on a backing pan. pour banana mixture onto bread and flip slices to coat. let sit for 10 minutes then flip over and let soak for 10 minutes more.
Preheat a large non stick skillet over medium heat. spray with cooking spray and cook soaked bread for 5-7 minutes on one side and about three minutes on the other.When ready the toast should be golden to medium brown and flecked with darker spots...when ready to serve mix together some cocoa powder and cinnamon ad use a small sifter to sprinkle generously over each serving.

I would definitely recommend doing this recipe with fruit loaf, it was absolutely delicious and sooooooo rich. It would also be great with ice cream. Enjoy Xx