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.
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
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.