Cook's Hideout: Vegan Banana Rabanada (Brazilian French Toast)

September 21, 2015

Vegan Banana Rabanada (Brazilian French Toast)

Buffet on Table: Breakfasts across Countries
Day 18: Brazilian French Toast
Another week of mega marathon starts today and this week, we are going to explore the world of 'Breakfasts'. So for next 6 days you will be treated with delicious breakfast recipes from all around the world.
Brazilian French Toast
First stop is in Brazil and here's a Brazilian version of French toast. It is served around Christmas time. Recipe is from 'Vegan Brunch' cookbook and is made with bananas and cornstarch and no eggs.

Even though French Toast is served for breakfast or brunch in this part of the world, I read here that rabanada is usually served for Christmas supper as a dessert. It doesn't matter, when you make it -- it is a delicious dish and my kids loved it a LOT.
Brazilian French Toast
The use of cinnamon gives the dish a festive touch. Cocoa powder is sprinkled on top just before serving. Maple syrup is probably not served in Brazil, but we had our French Toast with some maple syrup and fruit.
Brazilian French Toast

Brazilian French Toast
Recipe from Vegan Brunch:
Stale Baguette - 1, sliced diagonally into 1" pieces (I used wholewheat French bread)
Bananas - 2, very ripe
Almond milk - 1½cups (use any other non-dairy milk of choice)
Cornstarch - 2tbsp
Vanilla extract - 1tsp
Ground Cinnamon - 1tsp
Unsweetened Cocoa powder - 1tbsp

  • Blend bananas, milk, cornstarch and vanilla until smooth. 
  • Place the baguette slices in a single layer on a baking pan. Pour the banana mixture over the bread and flip the slices to coat all over evenly. Let sit for 10 minutes, then flip over and soak for another 10 minutes.
  • Preheat a large nonstick skillet over medium heat. Melt some vegan butter or spray with cooking spray, place 3~4 of the soaked bread (or as many as your skillet can accommodate) and cook for 5~7 minutes on one side and about 3 minutes on the other.
  • The toast should be golden brown with dark spots. Keep warm on a plate covered with foil while cooking the second batch.
  • Mix together cocoa powder and cinnamon in a small bowl.
  • When ready to serve, put the French toast on serving plate and sprinkle generously with the cocoa-cinnamon mixture. Serve with vegan butter and maple syrup and topped with fresh fruit.
Brazilian French Toast

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.



  1. your pics make it come alive !! most of the french toasts contain egg ! yet this doesnt :) bookmarking it pavani !

  2. It is a new variant to our regular french toast !! Nice..

  3. Surely an interesting French toast..vegan makes it all the more the click where you are pouring the syrup.

  4. Ha, nice way to use up stale baguettes. Your presentation makes the dish look exotic though it is French toast with different kind of bread & it is eggless. Wonderful breakfast to start the day & this week's theme.

  5. i always wanted to try cornstarch as a replacement for egg...but u took it a step further making it vegan...good for a lot of people...and loved the blueberry addition

  6. All the pictures look your props as well..that sieve looks so cute! I said I had bookmarked many of your pancakes for my week then ended up doing flatbreads..this one gets added as well!

  7. Hi Pavani...first time in your your space.what an interesting French toast back into blogging after a real long hiatus and enjoying it.

  8. Love the dash of cinnamon and the syrup. lovely

  9. French toast looks so tempting.Love the way you presented it.You truly are a master of presentation.

  10. Wow.. Such a beautiful set and pictures.bookmarking it

  11. Would love to start my day with this vegan toast, irresistible..

  12. That is delicious.. Love the clicks.. Great use of left over bread

  13. Looks delicious. I bet my kids would love it. Bookmarked.

  14. Good one with Leftover Baguette. Very tempting pictures..

  15. what a great version of french toast - perfect for christmas supper I would think


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