MAKES 3–4 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
PROTEIN DREAM
This twist on French toast uses almond milk and bananas as the batter. I also like to use thick slices of fresh-baked or day-old whole-grain bread. It makes French toast that’s golden brown with crispy edges on the outside and soft and moist on the inside. Topped with maple syrup, fresh fruit, and chopped nuts, it makes a wonderful centerpiece for Sunday brunch.
2 ripe bananas
⅔ cup unsweetened almond milk
1 teaspoon maple syrup
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
2–3 tablespoons extra-virgin coconut oil
6 (½ to 1-inch-thick) slices whole-grain bread
Maple syrup, to taste
½ cup pecans, roughly chopped
2 cups strawberries, sliced
In a blender, add bananas, milk, maple syrup, cinnamon, and vanilla. Blend until thoroughly combined and smooth. Pour the batter into a large shallow bowl. Heat a large skillet with the 2 teaspoons of the oil over medium heat. Dip the bread into the batter and let it sit on each side for 15 to 20 seconds each to absorb some of the liquid. Let the excess liquid drip from the bread, then place the bread in the pan and cook on one side until golden brown, 2 to 3 minutes. Check and adjust the heat while the bread is cooking to make sure it doesn’t burn. Gently flip the bread and cook the other side until golden brown, about 2 more minutes. Wipe out the pan, add about 2 teaspoons more oil, and repeat for the remaining slices of bread. Serve topped with maple syrup, pecans, and strawberries.
TIP You can place the cooked slices on a parchment paper–lined baking sheet in the oven at 200°F to keep them warm while you cook the rest.