Chocolate & Cream French Toast With Pan Seared Bananas, Cinnamon & Salted Peanuts

There is no getting away from the fact that this is decadent in the extreme, and . . . well . . . very, very naughty. But what the heck, the festive areason is round the corner, we’re wrapped up inside for a cosy winter, and this is exactly what we’re craving at this moment – even if it is contrary to all our dietary instincts.

It’s actually very simple to make, and my take on 2 dishes that I’ve always enjoyed – French Toast, and Pan Seered Bananas. Don’t skimp on the trimmings, and I guarantee this one will go down well with anyone lucky enough to be in the house at the time.

I have to thank Evthokia for the ideally suited plate used for this shoot.

Serves 1 (double for 2)

INGREDIENTS FOR THE BATTER

3½ Tbsp firm silken tofu (I use organic non-GMO Mori-Nu – available in the US from here, and in the UK from here)
¼ cup milk (I used coconut milk – available in the US from here, and in the UK from here)
a pinch of salt
½ tsp vanilla extract (available in the US from here, and in the UK from here)
1/8 teaspoon of ground cinnamon
1 tablespoon of maple syrup (available in the US from here, and in the UK from here)

TOAST INGREDIENTS

Much as we very rarely use white bread, you need 2 thick slices per person

vegan margarine to melt and fry the toast in

BANANAS FOR FILLING & TOP

2 ripe bananas – not brown, but ripe – chopped, and fried until golden.

TOPPING INGREDIENTS AND METHOD

Melted choc of your choice – I used 2 full tsp cocoa powder and 3 to 4 tsp coconut oil warmed up with agave – you add it as you wish, as it’s a personal choice how sweet you prefer it.

(Natural cacao powder can be purchased from here in the US, or from here in the UK : coconut oil from here in US, or from here in UK : agave from here in US, and here in UK)

Mix it up, and have it on stand by for pouring.

CREAM

You can either use cashew cream :

½ cup pre-soaked cashews processed in the high speed blender with ¾ cup water, and a little agave or ready made vegan cream – I used the Provamel Soya, but there are others, choose what you personally prefer.

EXTRAS

maple syrup (available in the US from here, and in the UK from here)

roasted salted peanuts

METHOD

1. Place the batter ingredients in your food processor, or liquidizer, and process until rich and creamy.
2. Heat up some vegan margarine or coconut oil in your frying pan. Then dip your bread on both sides in the batter mixture until saturated, and add to your preheated pan. Fry until golden – around a minute and a half – and then turn it around. Turn around a couple more times to get an even colour on each side.
3. Then place on a plate, add one layer of the bananas (i.e. half of the bananas), then spoon on some cream, and place your other slice of french toast (as you would a sandwich), and add the remaining bananas. Spoon on in a zig zag motion your chocolate and cream as you prefer – toss on the roasted peanuts and Voila – Heavenly culinary Joy awaits – DIG IN !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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