Get Convenient Updates!

Vegan Banana French Toast

Vegan French Toast

You betcha!  It is absolutely possible.  And, oh, it is absolutely scrumptious!

Banana French Toast without the Eggs, Gluten, or Dairy.

And it is truly Vegan if you are using Egg-Free, Dairy-Free bread, such as this recipe from Carrie. of Ginger Lemon Girl, for her Gluten-Free Vegan Crusty Bread, or this one from Sea, of Book of Yum, for Gluten-Free Vegan French Bread (I suggest to substitute cinnamon in place of the rosemary if using for French Toast). Food For Life makes a gluten-free, egg-free, dairy-free bread but it contains honey which technically (for many) does not make it Vegan.

This recipe has become a major morning favorite in our house.   Packed with hearty healthy ingredients, it is a great way to start the day, and is only an easy whirl-in-the-blender away.

I guarantee you will not miss the eggs in these babies.  Just make sure to grease up that skillet well!

These disappear so fast that the only ones left for my picture were the ones from the end of the batch when I was running out of batter.  Oh well. You get the idea. You are all incredibly smart (after all, you are reading my blog, aren’t you?) so you can use that vivid imagination of yours to envision these covered in a thick crusty batter. Oh yeah!

And, yes, because I am still stuck on pumpkin; and yes, because I am pretty sure I am annoying you with all of my pumpkin talk; and yes, because my kids actually do eat pumpkin….I will be trying this recipe with that pureed orange gourd in place of one of the bananas.  Will keep you posted on that, though.

Egg-Free Dairy-Free French Toast

VEGAN FRENCH TOAST: Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free


3: ripe bananas

1 Cup : hemp milk – plain or vanilla (or Dairy-free or dairy milk of choice)

2 tsp: cinnamon

1/2 tsp: pumpkin pie spice, optional but a nice touch during winter

1 Tbsp: vanilla

2 Tbsp: ground chia seeds or flax meal

6-8: slices of gluten free bread of your choice but see suggestions above to make this a Vegan recipe

2 Tbsp: Coconut or Organic Canola Oil for skillet (make sure to keep skillet well greased in between batches)


1.  Blend bananas, milk, cinnamon, pumpkin pie spice, vanilla, and chia or flax, in blender or food processor and pour mixture into pie plate or wide dish.

2.  Gently dip bread slices into the mix, coating both sides well.

3.  Fry in oil in medium-hot skillet until golden brown, about 2-3 minutes per side.

4.  Serve with maple syrup and fresh fruit, if desired, and enjoy.

Do you have a go-to quick breakfast for those hurried school mornings? I am always looking for new ideas too!

This post is linked to Monday Mania.

  1. On September 23, 2010 Lyzz said

    This recipe sounds delicious! I’m not familiar with chia seeds or flax meal. What do they add?

    • On September 23, 2010 Cook It Allergy Free said

      Thanks Lyzz! Both the Chia and flax meal add omega 3 fatty acids to the recipe. They are a great way to add some nice additional nutritional benefits along with a nice nutty flavor!

    • On April 6, 2012 sandy said

      The chia or flax seeds get gelatinous when added to water. They serve as the egg replacer (and a mighty healthy egg replacer at that!).

  2. On September 23, 2010 Zoe @ Z's Cup of Tea said

    It looks great, Kim! Question: what do EF and NF stand for? I don’t think I’ve seen the acronyms before.

    • On September 24, 2010 Cook It Allergy Free said

      Hey Zoe,

      Thanks so much! EF and NF stand for Egg-free and Nut-free. Maybe I should clarify that! 😉
      I will go back and write them out in a bit! Thanks again, my friend! ;0)

      • On September 24, 2010 Zoe @ Z's Cup of Tea said

        I had a feeling they stood for something that was common! It makes sense now. I think it was late when I left my comment, haha.

  3. On September 24, 2010 stephanie said

    Hey there

    I’ve been craving French Toast so much lately with the change of season. This recipe looks fantastic. Beautiful photo !

    Any suggestions on how to make this without chia or flax? We don’t tolerate seeds. I’ve been wracking my brain on how to do it – imho egg replacer would not be too tasty.

    Have a great weekend!
    Stephanie @glutenfreebynature

    • On September 24, 2010 Cook It Allergy Free said

      Hi Stephanie! Thanks so much for the kind words!

      Go ahead and omit the chia /flax ingredient. I originally made this recipe all of the time without them because the bananas are actually replacing the eggs. I just added them in for the extra nutritional benefit! So it will work just fine without them since in this case they are not acting for the eggs! And yes, the egg replacer would probably be pretty icky in this! 😉

      Have a wonderful weekend!!

  4. On September 24, 2010 carrie GLG said

    That’s so funny, I was looking up ideas on how to make a vegan bread just today!! And french toast without eggs?? you’re a genius! I was looking for some frugal ways to use up what I have in my pantry until pay day, so this is perfect to go along with my vegan gf loaf once I get it made! Breakfast on Sunday!! yum! 🙂 Thanks Kim girl!

  5. On September 24, 2010 Cook It Allergy Free said

    Carrie, are you making your own recipe for Vegan bread? If so, and if you post it, let me know and i will add the link to this post for sure! Cannot wait to hear how your bread turns out (oh, and the french toast if you make that too)! Have fun baking this weekend!

  6. On September 24, 2010 Shirley @ gfe said

    Such a treat for so many! LOL on your readers … yep, I’m one of those smart folks! 😉

    Thanks for sharing … I think this recipe is quite an endorsement for Sea’s recipe, too. Two for one–a review and a recipe–love it!


    • On September 24, 2010 Cook It Allergy Free said

      Shirley, even if you were not reading, I would still say you are one of the smartest ladies I know! 😉
      Thanks for the props on the recipe! A two-for-one recipe for sure! Sea’s French Bread is REALLY good!

  7. On September 24, 2010 Andrea said

    What a great recipe for French Toast! Now my brain is buzzing with ideas for flavors other than banana! Thanks for the recipe and the concept!


    • On September 26, 2010 Cook It Allergy Free said

      Andrea, you will have to tell me if you come up with flavors other than banana for this! I love to get creative! 😉

  8. On September 26, 2010 Carol, Simply...Glut said

    Wow, I would not have thought to make french toast without eggs – genius!

    • On September 26, 2010 Cook It Allergy Free said

      Carol, even though we can do eggs here, I love a good challenge. And French Toast without eggs is definitely a good challenge. And since this was one that actually turned out well, we stuck with it! i still do the egg-filled version from time to time but kids usually ask for this one!

  9. On September 26, 2010 Alisa said

    I love bananas. This looks like total comfort food Kim!

    • On September 26, 2010 Cook It Allergy Free said

      Thanks Alisa! How funny! I was just checking out those scones of yours with the cider glaze. I am so going to try a gluten-free version of those. They look amazing! 😉
      And yes, I do think these are comfort food. i think when I try them with a little pumpkin, I will think so even more! 😉

  10. On September 26, 2010 Maggie said

    Thank you Kim! Pete loves to make french toast for the kiddies (it’s best with banana bread or cinnamon bread – I’m smart too!) with the egg yolks so Callum can have them. He’s sensitive to the white. But now we can have two options! This sounds so yummy. I’m going to have to adopt you!

    • On September 26, 2010 Cook It Allergy Free said

      Oh! I LOVE french toast made with banana bread AND cinnamon bread! YUM! I had forgotten about that. I actually may have to make some french toast with my Pumpkin Streusel bread, now that I think about it.
      Oh, and you can adopt me anytime! hehe! I’d love a trip to Ontario! 😉

      • On June 23, 2011 Maggie said

        Okay, I finally lived up to my word 🙂 It only took nine months or so! Made these this morning. Soooooo easy. Thanks Kim (and get up here because I’ve adopted you!). xo

  11. On October 3, 2010 SHAWNA said

    My daughter is allergic to bananas, do you think apple sauce or pureed mango would be a good substiute?

    Shawna 🙂

    • On October 3, 2010 Kim-Cook It Allergy Free said

      Hi Shawna, I bet that applesauce would work. I had been thinking of trying this with pumpkin puree. I would imagine the thickness of that may even work better than the applesauce to replace the bananas! Please keep me posted to let me know how it turns out!! 😉

      • On April 6, 2011 Shawna said

        We make this with mashed sweet potato and it is delicious! It’s also amazing with pumpkin!
        Thanks Kim! 🙂

        • On April 6, 2011 Cook It Allergy Free said

          Shawna! I am so glad that you like this!! I was just thinking that I am going to try baking them in the oven instead of frying them up! I think that would work especially well with mashed sweet potato or pumpkin! Will let you know how it turns out!! It also would be easier to get them all done at once!!
          Thanks so much for reporting back!!! 😉

  12. On October 28, 2010 gluten free bynature said


    Just wanted to let you know that we made this this morning. All I can say is WOW ! Absolutely delicious 🙂

    We’re trying really hard not to be down in the dumps lately (as many of our favorite foods have become off limits due to food sensitivities). So, having this this morning really brought a big beautiful to everyones faces. Thank you SO much for this recipe.

    Have a wonderful day

    • On October 28, 2010 Cook It Allergy Free said

      Yay, Stephanie!! I love waking up to comments like this! I am so happy that you liked it! I know how it is so easy to get caught up in all of the things we cannot have, but when we find something that works for an old favorite, it can make our day!
      Thank you so so much for letting me know this! Your comment totally just made my day! 😉

  13. On January 14, 2011 Rebecca said

    This recipe was wonderful! My son was so pleased to have something new and something he used to love so much! Plus he loves peanut butter on his french toast and it went perfectly with the banana flavor! Just posted my picks on facebook and nobody believes these are egg, dairy and gluten free! You rock!

    • On January 14, 2011 Kim-Cook It Allergy Free said

      Yay! Rebecca, I am so glad that the recipe worked out well for you! And, good choice on your son’s part to add the peanut butter – my boys both love it with peanut butter too! Thank you so much for letting me know you liked it! It makes my day!! 😉

  14. On February 8, 2011 Niv said

    I just made these and it came out very good with very few ingredients. I just used Udi’s white bread, applesauce, coconut milk, vanilla and cinnamon powder. Thank you Kim for a easy recipe. Next thing is to try one of the breads you have referred to here.

    • On February 8, 2011 Kim-Cook It Allergy Free said

      Thanks so much, Niv, for letting me know! I like the substitutions that you used!! Sounds delicious!! So glad that you enjoyed it! 😉

  15. On April 5, 2011 Iris said

    I can’t do bananas but this has given me a great idea for Maggie’s Go Ahead Honey It’s Gluten Free Brunches this month. Can’t wait for this weekend to bake!

    • On April 6, 2011 Cook It Allergy Free said

      Ooh! Iris, I cannot wait to hear your idea!!! These are really good using applesauce or pureed pumpkin or sweet potato too in place of the nanners! 😉 We have tried them a few different ways when we were out of bananas.

  16. On April 6, 2011 glutenfreeforgood said

    Pumpkin never annoys me! In fact, I have a test version of pumpkin muffins in the oven right now. I’m addicted to pumpkin and adding the spice to French toast is a brilliant idea. Not to mention the banana addition. I’ve never blended my French toast mixture. I always use a fork and just whirl it by hand. Wonder why I never thought of that? I’m on a French toast jag after my week at Kripalu and the baked version they served. It was truly divine. I tried it a couple days ago and think I’ll stay with the baked style. It’s so easy and you can make a lot in one clean shot. =)

    Having said that, frying either pancakes or French toast in coconut oil is wonderful and adds a subtle coconut flavor to the end product. Not enough that you can identify it, but it’s delicious nonetheless.

    Hmmm? Bananas and pumpkin pie spice. VERY good idea, Kim! You’re a smart little chemist, that’s for sure.

    Peace, love and pumpkin!

    • On April 6, 2011 Cook It Allergy Free said

      Melissa, what’s funny is that as I was making these this morning, I actually thought about how much easier it might be to just put all the slices on a baking sheet and baked them. I might have to try that tomorrow instead and see if these turn out well that way!!! You are so right – then they would be done in one clean shot without having to babysit them!!
      And thanks for the kind words, my friend!!

  17. On July 8, 2011 kristin goodman said

    no allergies for us, but i try to cook mostly vegan at home and this has become a breakfast favorite for my family. super easy & delicious, and i can’t wait to try pumpkin this fall. thanks so much for sharing!!

  18. On December 8, 2011 Tracy said

    Oh, this looks so good! I just foun out my son is allergic to yeast:( it’s hard to get yummy looking bread like your picture. I’m going to try it anyways with the yf bread I have. Thanks again, tracy

    • On December 8, 2011 Kim-Cook It Allergy Free said

      I hope you enjoy the french toast with the yeast free bread! I know that makes it the hardest! Good luck! 😉

  19. On January 25, 2012 Shireen P said

    This was AMAZING! I just made it for breakfast for myself and my 2-yo daughter, and she gobbled it up and asked for more. I will definitely be making it again!

    • On January 25, 2012 Kim-Cook It Allergy Free said

      Hi Shireen! That is WONDERFUL news!! I am so glad that you and your daughter enjoyed it so much!! Thank you so much for coming back and letting me know what you thought! These comments always make my day! 🙂

  20. On September 8, 2012 christie said

    Do you have any tricks to add protein to a breakfast recipe

    My 3yr old daughter is gf,cf,sf, and ef plus limited on sugars and type. All she wants is pancakes for breakfast.


    • On September 10, 2012 Kim-Cook It Allergy Free said

      Christie, to add more protein to your daughter’s breakfasts, you can try adding ground chia seeds, pumpkin seed flour, or almond flour to your different recipes. In this French Toast recipe, you could perhaps add some additional chia. Or perhaps make your own bread using almond flour or coconut flour first as the base. A bread made with those flours will be full of protein. 😉

  21. On December 21, 2012 Iiona V said

    I have been trying to find an egg free french toast mix and I just found this on pinterest, both of my girls are allergic to eggs and peanuts, and my youngest to dairy. I plan on giving this a try for breakfast tomorrow morning 🙂

    Thanks again!

  22. On December 21, 2012 Shawna said

    I was wondering how these turned out baked and how long and what temp did you bake at?
    I was thinking of making these for Christmas morning.
    Thanks! x

    • On December 21, 2012 Kim-Cook It Allergy Free said

      HI Shawna. I ended up pouring the batter over the bread on a baking sheet and baking it for about 20-22 minutes at 400. But I watched it closely. Because there are no eggs, it does not puff up like a typical baked french toast does. But it still turned out really good. Hope that helps!

  23. On February 17, 2013 lemonn said

    This person appears to have copied your recipe verbatim and basically claimed as their own without credit – all they did was omit the pumpkin spice:

  24. On March 9, 2013 Jerry said

    And HUGE hug for you!!! I have a friend who loves french Toast but due to allergies had to give it up. Now I find your recipe and it is perfect!!!! When I saw bananas listed I almost said the heck with it, as he can’t have bananas very often due to medical problems, but I read the comments and found you use apple sauce.
    I have also used blueberries instead of bananas, not bad at all.
    So once again thank you!

    • On March 12, 2013 Kim-Cook It Allergy Free said

      Hi Jerry!! So glad you found the recipe so that your friend can enjoy French Toast again! And you can defiitely use applesauce or pumpkin puree or a berry mixture instead of the bananas for sure! Good luck. Hope your friend enjoys the recipe. 😉

  25. On March 24, 2013 Jennifer said

    I confess. I was not sold on the first bite. I think it’s the banana that did that. A little dairy free buttery spread and some maple syrup and a few bites later I was hooked! I will make this again. Thank you so much!

    • On April 1, 2013 Kim-Cook It Allergy Free said

      Hi Jennifer! I am so glad that you ended up liking the Banana French Toast, even after the first bite! LOL Thanks so much for coming back and reporting what you thought! Have a wonderful week! 😉

Post A Comment

Your email is never published nor shared.