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baking, cooking, and other adventures

Vegan Adventure #27: Banana Rabanada (Brazilian French Toast) July 22, 2009

Filed under: Breakfast,Vegan — pastrybrush @ 7:00 am
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This post has been postponed for long enough 🙂

When I found out that Isa was coming out with Vegan Brunch, I was VERY excited.  I couldn’t wait until it came in the mail, and when it finally did the first thing I made was the Banana Rabanada.  It was very simple to make and it tasted fantastic.  The only thing that I might add to the recipe is 2 tbsp of sugar to the batter or when you eat the French toast just dump maple syrup on top of it.  Either way, it just needed a little bit more sweetness to it.  Perhaps my bananas could have been a little bit more ripe 🙂

Also, when sprinkling cocoa powder and cinnamon on the French Toast be very careful to dust the toast and not dump it on one side like I did.  There is nothing like a strong blow on the toast to dislodge the excess cocoa powder and cinnamon, and in turn blow it all over the counter.

100_2150Banana Rabanada (Brazilian French Toast)

Source: Vegan Brunch by Isa Chandra Moskowitz

2 very ripe bananas

1 1/2 cups almond milk (or your favorite nondairy milk)

2 tbsp cornstarch

1 tsp pure vanilla extract

1 tbsp unsweetened cocoa powder

1 tsp ground cinnamon

1 stale baguette, sliced diagonally in 1-inch pieces

Cooking Spray

Slice strawberries and bananas for garnish

Blend bananas, milk, cornstarch, and vanilla in a blender or food processor until smooth.  Spread out baguette sliced in a single layer on a baking pan.  Pour banana mixture onto the bread and flip sliced to coat.  Let sit for 10 minutes, then flip over and let soak for 10 minutes more.

Preheat a large, nonstick skillet (cast iron preferred) over medium heat.  Spray with cooking spray and cook about half of the soaked bread for 5 to 7 minutes on one side and about 3 minutes on the other.  When ready, the toast should be golden to medium brown and flecked with darker spots.  Keep warm on a plate covered with tinfoil while you cook the second batch.

If not serving immediately, cover the toast with tinfoil and place in a 200°F oven for up to an hour.

When ready to serve, mix together cocoa powder and cinnamon and use a small sifter to sprinkle generoudly over each serving.  Serve Rabanada with vegan butter and maple syrup, and topped with fresh fruit.

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2 Responses to “Vegan Adventure #27: Banana Rabanada (Brazilian French Toast)”

  1. Wendy Says:

    Oh, yum. I need to make this.

  2. ekwee Says:

    This looks AMAZING!


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