Banana dipped French toast with mango puree syrup….it was as decadent and delicious tasting as it sounds! The mango puree was a last minute thought because I had a very ripe mango that was begging to be used.
Original recipe from the Simple Veganista
Serves 2 or 3
Prep time: 10 minutes
Cook time: 12-15 minutes
Ingredients
- 1 ripe banana
- 3/4 cup almond milk, or milk of choice
- 1/4 teaspoon cinnamon, or to taste
- dash of nutmeg, optional
- 1 teaspoon vanilla extract
- 6 slices of French or sourdough loaf cut to any size you like, or use any other bread you prefer
Mango syrup
- 1 ripe mango, cut into chunks
- 1 Tbls maple syrup
- 1/4 cup non-dairy milk
Instructions
- In flat, shallow medium size bowl, mash banana until creamy and fairly smooth. Add cinnamon, vanilla and nutmeg if you’re using it. Mix well, then add in your milk and stir until combined.
- Heat your skillet or griddle on medium heat.
- Quickly dip bread into your banana mixture and flip to coat the other side. Don’t let the bread soak in the mix.
- Place slices on griddle/skillet and cook about 3 minutes on each side, or until golden on both sides. If you have thick slices, you’ll need a little extra time to completely cook the center. I ended up putting them under the broiler for just a couple minutes to get them really crispy.
- Serve with the mango puree syrup or pure maple syrup and fresh fruit.
Mango Puree Syrup
- Mango and maple syrup go into small high speed blender and blend until smooth.
- Add the milk slowly until you get a ‘pourable’ consistency.
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