1 loaf of Banana Bread
1 ripe banana
1/2 cup non-dairy milk
1/2 cup coconut milk
1/2 tsp vanilla
pinch of nutmeg
1/4 tsp cinnamon
3/4 tsp arrowroot powder or cornstarch
pinch of salt
Place all ingredients (except the bread) into a blender and blend until smooth. Pour into a large shallow bowl and set aside
Slice the bread into 10 medium slices. I find that this recipe is hard to make in a pan. I have used a non-stick griddle which browns the toast perfectly and you can make several pieces as once. Submerge the bread slices in the batter and place onto the hot griddle. Cook until golden brown, flip and cook on the reverse side. Serve immediately with sliced fresh banana and coconut cream (and maple syrup if you so desire).
The trick to whipping coconut milk is to make sure the cream is very cold. I placed two 15oz cans of premium coconut milk in the refrigerator overnight. Scoop off the solid coconut cream and place in your mixer bowl. I set aside the un-solidified coconut water/milk and used it in the batter recipe above. In a mixer with the whisk attachment, whip the cream with 1/2 tsp vanilla and 8-12 of stevia (depending on how sweet you like it).
*Original recipe for Vegan French toast was reference from the Rebar modern food cookbook.