I used the recipe for "Banana Rabanada" or Brazilian French Toast, from Isa Chandra Moskowitz's Vegan Brunch. Isa never ceases to amaze me with her vegan recipe brilliance. Instead of soaking the bread in an egg mixture, this recipe calls for you to blend two ripe bananas with 1 1/2 cups of almond milk, 2 Tbsp. cornstarch, and 1 tsp. vanilla extract, then pour that mixture over one baguette cut into inch-thick slices, and soak about 10 minutes on each side. Regular French toast always kind of freaked me out, soaking your bread in that raw egg goop. You can enjoy the wonderful smell of this banana batter as much as you can enjoy the fact that it is salmonella-free.
Earth Balance until it was golden brown on both sides. I can't tell you how good and banana-y this smells when it's cooking.
Strange light happening in my kitchen this morning.
To go with the Banana French Toast, I made a simple blueberry topping by mixing a 16 oz. package of organic frozen blueberries (any type of berry, or mixture of berries would work) with 1/2 cup sugar, 1 Tbsp. arrowroot powder and 2 Tbsp. cold water. You just bring the mixture to a boil and cook it several minutes until it gets thick and the berries start to break down a bit. The recipe for this Whole Berry Sauce can also be found in Vegan Brunch.