This weekend I experimented with carrot puree. I ended up making carrot cake chocolate chip cookies and some carrot banana bread. The banana bread didn't turn out quite how I'd hoped and needs some tweaking, so I won't be sharing a recipe for carrot banana bread quite yet.
However, what I ended up doing with the sub-par quick bread is definitely worth sharing!
Cinnamon banana bread french toast with bananas and walnuts.
Marie Catrib's here in Grand Rapids makes an out-of-this-world vegan french toast with carmelized bananas, peanut butter and cinnamon raisin toast. It's even available guten free. Amazing.
So, for Vegan Mofo's restaurant meal theme today, I decided to put my own spin on this decadent breakfast treat.
I slightly modified the french toast batter recipe from one of my favorite cookbooks, Vegan with a Vengeance.
Ingredients:
1 loaf of day old banana bread or other quick bread (zucchini or pumpkin loaf would work great here, too!)
1 C. Non-dairy milk
1/4 C. Chickpea flour
2 T. cornstarch
1 t. Vanilla extract
1 t. Cinnamon
Sliced bananas and chopped walnuts, for serving
Directions:
Slice the bread in 1/2" thick slices. In a large, shallow bowl, whisk together the non-dairy milk and cornstarch until well blended. Add the chickpea flour and cinnamon and mix again.
Preheat a skillet over medium-high heat. Dredge the bread in the batter and place on the skillet for a few minutes, flipping when you have a nice golden-brown coating on the bottom.
Top with bananas, walnuts, maple syrup, and a dusting of extra cinnamon if you want!
This french toast was amazing paired with a hot cup of vanilla chai tea. Enjoy!
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