I've been making this vegan french toast for close to 15 years. I've made it dozens and dozens of times and never thought to add matcha. It wasn't until I had the matcha out for a latte at the same time as I was mashing up bananas that it clicked! Matcha french toast. oh yes.
This french toast recipe was a staple even when I wasn't vegan. It tastes so much better than regular french toast! Why? Because it's coated in bananas and coconut milk!
The batter is super simple to make, with only a few ingredients. The matcha flavour really stands out in the banana mixture and when you make this recipe, you'll find out how amazing matcha and coconut are together (especially topped with real maple syrup).
It's recipes like this that give you good reason (an "excuse", if you will) to have matcha in your house at all times. Remember to store your matcha in the fridge to extend it's shelf life.
This recipe serves 8, you can half it if you aren't inviting over friends.
Our favourite toppings are crumbled sprouted walnuts, coconut yogurt (or kefir if you're doing dairy) AND the best part... because the coating is made of bananas, you can scoop the left over right on top of your french toast stack. (I always hated wasting the left over egg coating).
Mash your banana. Do this before adding the coconut milk. Once the banana is nicely mashed, pour in the coconut milk, add the flax and cinnamon and mix up really well. Scoop about a 1/4 cup of the mixture into a small bowl and add the matcha. Adding the matcha to a smaller amount of the mixture will make it a lot easier to get out all the matcha clumps. You can add it back to the entire mixture once the matcha is blended in. Stir until the whole mixture is green.
I always do the mashing by hand, but I've read some recipes that put everything into a blender or use an hand blender instead.
While the mixtures sits, heat your skillet on medium. Add a generous amount of coconut oil (1-2 tbsp). You really want your french toast to crisp up!
Completely cover and soak your slices of bread in the mixture. For heartier breads, soak for up to 10 seconds per side. For sandwich breads, stick to just a few seconds per side.
Cook in your skillet for 4 minutes on each side and transfer to a plate. You can place them in the oven to keep warm. Make sure to add more coconut oil for each new batch.
Top with your favourite toppings or go classic with just maple syrup. Serve and enjoy!