This delicious, vegan and gluten free Banana Bread French Toast is easy to make and infused with flavors of banana, cinnamon and maple syrup.
The end of Summer can go several ways.
a. Mom’s and Dad’s everywhere are numb to the sounds of arguing kids, tapped out of resources to go places to keep the kids busy, drive past the library instead of forcing them to go inside and find a good read, and find delight in the hours of video game playing as long as you some “alone time”.
b. Mom’s and Dad’s are savoring every last-minute with their kiddos, taking last-minute trips, swimming every chance they get and mentally preparing for the first day of school (cry now so you won’t have to in front of the children).
And then there is a more balanced option…..
c. You are about done with summer break! All the driving, cleaning, kids nit-picking with one another has reached its limit (3 months really is too long). However, you are still the fun parent because you are a little more chill (I think of any surfer movie when I say that word). You are not as strict about planning activities and the sounds of video games is actually a good thing, but you still find time to throw in there some special moments through the week because you still adore these munchkins and want to make them feel loved.
I’m at the third phase right about now!
I think the biggest reason to hold on to what’s left of summer is because once it’s over, you have to acknowledge that the kids are getting bigger and older and sometimes that can be a little sad. My oldest son turned 16 in June and now he’s driving! He is working, has a girlfriend and friends that keep him busy and away from home. Once school starts, that’s only going to intensify and then he’ll be a Senior in no time. Then my daughter, well she is growing up too quickly! She was once this cute and sassy 2-yo and now she’s raiding my closet (and the clothes actually fit!), constantly socializing but mostly, I see this young women in the making and I know she’s not my baby girl anymore. Then my youngest, he’s going into 3rd grade. Where does this time go? School has been an emotional struggle when it comes to him due to his food allergies. Praying he stays safe, wishing that he finds good friends that won’t treat him any differently and hoping the teacher’s and parents realize the severity of what could put him in danger.
Slow Down Saturday’s
For those reasons, I hold on just a little, to the remaining days. That’s where this breakfast comes in; a rare weekday, sit-down breakfast, the kind Saturday mornings are made of. Having my kids wake up to the smell of sweetness and cinnamon baked into Banana Bread French Toast was enough to put a smile on their faces! No arguing at the table, only talking, listening, eating and enjoying a quite morning at home, now that put a smile on my face!
- 1 C. gluten free flour (Bob's Red Mill)
- 3/4 C. oat flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. xanthan gum
- 1/4 tsp. allspice
- 1/2 tsp. salt
- 1/3 C. vegetable shortening (Spectrum organic)
- 3/4 C. crunch nut-free butter (like Sunbutter or Almond butter if no allergies)
- 2/3 C. cane sugar
- 3 large, mashed bananas
- 1/2 tsp. vanilla extract
- 1 C. coconut milk (or other non-dairy milk)
- 2 Tb. arrowroot starch (or cornstarch)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. vanilla extract
- Oil for pan
*TO MAKE BANANA BREAD*
- Heat oven to 350. Lightly oil and flour a 9x5 loaf pan.
- In a small bowl, sift flours, baking powder, baking soda, xanthan gum, allspice, and salt.
- In a medium bowl, cream the shortening and Sunbutter then add bananas and vanilla.
- Carefully add the flour mixture into the wet and only mix until blended together. This will be thick.
- Spread into loaf pan and bake 40-50 minutes or until knife inserted in the middle comes out clean.
- Let cool 10 minutes before removing from pan.
*TO MAKE DAIRY FREE SOAK*
- In a small bowl, combine all the ingredients for soaking liquid and blend together. Make sure the arrowroot (or cornstarch is incorporated and not chunky).
*TO MAKE FRENCH TOAST*
- In a non-stick skillet, melt your coconut oil (or butter substitute) over medium high (350 degrees).
- Soak 1 slice of bread in the liquid then transfer to the pan. Cook about 2 minutes then flip and toast the other side until edges are browned and liquid is absorbed. Repeat with remaining bread slices.
- Transfer to a serving plate.
- Serve warm with maple syrup, coconut whip and banana slices
Make Banana Bread ahead of time and allow cut slices to sit out overnight to harden slightly, otherwise, the soak may cause them to fall apart. Use store bought, hearty breads if desired like Cinnamon Raisin Bread or Ezekial Bread in place of Banana Bread.