Mmmmm banana fronch toast (you have to say it in the voice of the mother from Better off Dead for that to be funny.) I picked up a baguette from Hot and Crusty on my way home from work (yes, I was working at my new job on a Saturday. These darn accountants and their year end closing schedules...) and the baguette was a little more crusty than hot. Perfect for French toast! Now I'm twice inspired by the vegan crunk for this recipe because I wanted to make her tester French toast, but I turns out I didn't have any tofu. So I had to figure out a way to make a nice thick batter for it. Then staring me in the face is one over-ripe banana in my kitchen. Perfect. Now here's the second crunk reference. Bianca has given up coffee for a cleanse, and well, I couldn't help putting a tablespoon or two of coffee in with the mashed banana. Coffee and banana just go together in baked things. Also there's no cinnamon because the Ninja would freak out if he even smells it, so I added some other spices that go with banana breakfast things.
Banana Fronch Toast
-for one really hungry person but normally would serve two
1 ripe banana
2 TBS strong black coffee
1/3 cup soymilk
pinch ground ginger
pinch ground allspice
a few good scrapes of fresh nutmeg
a pinch of black salt (to make it "eggy"- careful, too much will make it salty)
6 i-inch slices of a french baguette - day old is preferred
Heat a cast iron skillet with a nice coating of oil.
Mix batter together. Dunk in bread slices and flip to coat.
Place in skillet. Cook 3-4 minutes then flip and cook another 3 minutes.
Enjoy with some nice maple syrup. Mine came from Black River, NY.
NYC Vegan Cookbook
2 days ago