Friday, November 5, 2010

Nanner Nirvana

I had been itching for weeks to try Vegan Brunch's Banana Rabanada (Brazilian French Toast) recipe, and figured I'd give it a shot as kickoff to my series of VeganMoFo experiments. I totally understand why this dish is traditionally served at Christmas; it's rich, sweet, and cozy. Like a beagle puppy who got his lil' mits on the winning scratch-off.

Two very ripe nanners, almond milk, vanilla, and cornstarch ready to spin. Shockingly, I remembered to put the lid on beforehand.

Whole wheat baguette slices soaking up banana custard. I could have face-planted in the baking pan at this point.

Sizzlin'....the kitchen filled with the scents of warm banana and vanilla, and all was right with the world. Eh scratch that - all was right in my apartment.

The final result, heavily dusted with cocoa powder and cinnamon and slathered in Smart Balance and maple syrup. The perfect partner for a cup of hot coffee with almond milk. YUM-O*

*The second image is available for rental if you go through the black curtain at the back of the Palmer Video.


  1. The French Toast look amazing perfect for a holiday brunch.

  2. Thank you, omgoshimvegan! The recipe is super easy and easily serves 5 if you're having guests for the holidays. Woo hoo!

  3. You know, I couldn't make this recipe right! I burned every piece! But seeing that yours turned out so well inspires me to give it another shot.

    Happy Vegan MoFo!

  4. T, I also burned several pieces! The second batch was not as successful as the first. When you try this again, get really generous with the cooking spray - I think that's one of the keys. Also, did you wait 5 minutes before flipping? Maybe next time, check after three and a half? Let me know how this goes! Happy VeganMoFo!