Vegan French toast with caramelized bananas

Step 1/4

• 100 ml oat milk
• 1 pinch ground cinnamon
• 1 tbsp agave nectar
• 3 bananas
• ½ tsp vanilla extract (optional)

• liquid measuring cup
• immersion blender
• baking dish
• knife
• cutting board

In a measuring cup, combine oat milk, cinnamon, agave nectar and the vanilla extract, if desired. Peel the bananas. Add ⅓ of the bananas to the measuring cup and blend finely using an immersion blender. Pour the banana mixture into a baking dish or deep plate. Cut the remaining bananas in a diagonal angle into 1.5–2 cm thick slices and set aside.

Step 2/4

• 4 slices sandwich bread

• tongs

Place the bread slices in the banana mixture and let the mixture soak in for a few minutes on both sides.

Step 3/4

• 4 tbsp sugar
• 3 tbsp water
• 1 tbsp margarine
• 1 pinch salt

• pot (small)
• cooking spoon

In a small saucepan, mix together sugar and water and bring to a boil. As soon as all the water has boiled away and the sugar begins to brown, remove the pot from the heat. Carefully add the margarine and stir until the margarine has mixed with the caramel. Caution: it might splash! Place pot back on heat and fold bananas into caramel. Add a small pinch of salt. Stir well for about 1 min. If the caramel sauce is too thick, add another teaspoon of water. Set bananas aside and keep warm if necessary.

Step 4/4

• margarine (for frying)

• frying pan
• spatula

Melt some margarine in a frying pan over medium heat. Fry bread slices for approx. 3–5 min. on each side until golden brown. If necessary, re-grease the pan with more margarine. Serve French toast with caramelized bananas and enjoy immediately.

Enjoy your meal!