Vanilla French Toast with Caramelized Bananas

Ask me the 5 foods I always have in my kitchen and my answer has pretty much been the same for years: nut butter, whole wheat bread, bananas, chocolate and almondmilk.

The first 4 you might easily understand – these are 4 crucial food groups! But almondmilk? Let me explain.

First things first: I love a sweet tasting coffee. Almond Breeze Unsweetened Vanilla Almondmilk is my go to for my coffee. It adds the perfect touch of sweetness without adding any sugar (insert praise hands emoji!).

I also pretty much always use Almond Breeze Almondmilk as the base for my smoothies. I love that it adds that sweet flavor and that it’s fortified with calcium and vitamins. Almond Breeze Almondmilk is a good source of vitamin A and an excellent source of calcium (50% more calcium than dairy milk!* ) and vitamins D and E. Fun fact: vitamin D is especially hard to get from food – we get it most easily from the sun. During these winter months especially, getting some vitamin D from my Almond Breeze is a huge perk.

And lastly, Jordan is lactose intolerant, so Almond Breeze is a must for him too. Like me, he also puts it in his coffee every morning. We go through a carton of that stuff FAST.

The Unsweetened Vanilla flavor is our go-to: it’s naturally sweet with no sugar and just 30 calories per cup. But, I also want to point out that if you haven’t tried them, the Chocolate and Blended with Real Bananas flavors are delicious. I got to try them both during a virtual event last year and was obsessed. They’re both so good in smoothies!

Other ways I use almondmilk on the reg include having it with cereal, making my oatmeal with it, and mixing it into baked goods. Seriously, this nutrient-dense, delicious plant-based milk is so versatile. Now do you get why it’s one of the staples that I always have in my kitchen?!

Among my favorite ways to make almondmilk: French toast. There’s nothing like a good French toast breakfast or brunch on the weekends. And, this recipe utilizes 3 of my 5 staples: Almond Breeze Unsweetened Vanilla Almondmilk, whole wheat and bananas.

This Vanilla French Toast with Caramelized Bananas is the ultimate in decadence and health. It has fiber, protein and plenty of vitamins and minerals too. Not only is it filling and satisfying, but it also couldn’t be easier to make. It’s a perfect breakfast to start the new year with, and especially to enjoy during these chilly winter months. Trust me: buy these 3 staples for your kitchen, whip out a pan and thank me later!

Notes

• Whole wheat bread: Any brand will do – choose your favorite! I love using whole wheat bread specifically to add fiber to this meal and make it super filling. Also, make sure not to over soak your bread – that’ll give you a soggy French toast, and no one wants that!
• Almond Breeze Unsweetened Vanilla Almondmilk: This is a must to give you that delicious vanilla flavor. To make it more banana-flavored, the Blended with Real Bananas flavor is also delicious here.
• Coconut oil: Coconut oil is the preferred oil here for its flavor. If you don’t have coconut oil, butter works too.
• Cooking: If all the French toast doesn’t fit in your pan at once, cook it in batches. Simply add more coconut oil between batches so that the pan stays well-greased.

Vanilla French Toast with Caramelized Bananas

Sammi Brondo

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Ask me the 5 foods I always have in my kitchen and my answer has pretty much been the same for years: nut butter, whole wheat bread, bananas, chocolate and almondmilk.

Ingredients  

For French toast:

• 1/4 cup Almond Breeze Unsweetened Vanilla Almondmilk
• 6 slices whole wheat bread
• 2 eggs
• 2 teaspoons cinnamon
• 2 tablespoons coconut oil

For the caramelized bananas:

• 1 tablespoon coconut oil
• 2 bananas
• 1 teaspoon cinnamon

Instructions 

For French toast:

• Preheat oven to broil.
• Add Almond Breeze Unsweetened Vanilla Almondmilk, eggs and cinnamon to a large bowl. Whisk until well combined.
• Add 1 tablespoon coconut oil to a large pan and heat over medium heat.
• Dip each piece of bread in the almondmilk mixture until both sides are evenly coated for 1-2 seconds per side.
• Once the coconut oil has melted and spread in pan, add bread to the pan and cook for 2-3 minutes on each side until golden brown. Repeat with more coconut oil and bread as needed.
• Transfer bread to a baking sheet and cook in the preheated oven for about 2 minutes until crisp, watching to make sure it doesn’t burn.

Bananas

• Slice bananas into thick slices.
• Add the coconut oil to a pan over medium heat.
• Once coconut oil has melted and spread in the pan, add the banana slices. Sprinkle cinnamon generously.
• Let bananas cook for 1-2 minutes on each side until soft and browned.
• Top French toast with caramelized bananas.

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