Banana French Toast Topped with Berry Compote and Coconut Yoghurt


Every other Saturday Mr Hef works mornings, so I treat myself to a me morning. I go to yoga, do a bit of shopping on the high street, have a juice and make a big breakfast. This week I thought he had work, so I went about my morning, brought some sourdough from my local bakery and planned to make some French toast (he didn't have work, so I got to have an extra me morning and then he cleaned up all of my cooking mess, win win!). I read somewhere that you're supposed to use stale bread, but there is no such thing as stale sourdough in my house, it's long gone way before then and this was totally fine with fresh bread. I never really liked making french toast before, mainly because I wasn't a massive fan of eggs, but this vegan version is so delicious, I'm adding it my brunch favourites list! 

Serves 2

1 banana
200 ml almond milk
1/2 tsp cinnamon
A little vegetable oil
4 slices of bread

for the topping

1 handful of raspberries
1 handful of blue berries
1 tsp golden caster sugar
4 tsp water
4 tbsp coconut yoghurt (my favourite is from The Coconut Collaborative)
Maple syrup (how ever much you like!)

1. Start by making the compote, add the berries, sugar and water to a pan and simmer on a low heat for 10-15 minutes until completely broken down and jammy.
2. Put the banana, almond milk and cinnamon in a blender and blitz until smooth, then pour in to a shallow bowl.
3. Heat the vegetable oil in a large frying pan, then dip the bread in to the banana milk mixture and transfer to the pan.
4. Cook on both sides until brown and crispy, then transfer to a plate, top with the compote, yoghurt and maple syrup and enjoy!

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