New This Month

Vegan Banana French Toast

Silken tofu and almond milk give this vegan French toast its creamy, custardy texture. A double dose of bananas makes a sweet start to the day. This recipe works best with day old bread. If using a fresh baguette, let soak in custard for half the time.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Mike Krautter


  • 1 small banana (4 ounces), plus more sliced for serving
  • 6 ounces silken tofu (3/4 cup)
  • 3 tablespoons pure maple syrup, plus more for serving
  • 1 cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon coarse salt
  • 1 baguette (8 to 10 ounces), preferably day-old, cut on a bias into 1-inch-thick slices
  • 2 to 3 tablespoons coconut oil, for cooking


  1. Preheat oven to 250 degrees.

  2. In a blender or food processor, combine banana, tofu, maple syrup, almond milk, vanilla, cinnamon and salt. Blend until smooth. Transfer to a large shallow dish.

  3. Working in batches, soak bread in banana mixture 3 to 4 minutes per side. Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium heat. Lift bread from banana mixture, allowing excess to drip off. Cook bread, flipping once, until a golden crust forms, 5 to 6 minutes per side. Keep warm in oven while cooking remaining batches. Repeat with remaining bread, adding more coconut oil for each batch. Serve topped with bananas and maple syrup.

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