November 17, 2010 | 11 Comments »
I have a confession to make. Sometimes when I see an advertisement from a non-vegan restaurant I drool a little. Then I get these crazy ideas and try to veganize some of these things. Some are full of fail, but others turn out wonderful! I’ve been asked why I bother to remake things I normally wouldn’t eat and to be honest I don’t have a set answer. I guess I do it for many reasons. I do like a challenge. I even look through online menus and try to remake some things I see there. Things I’ve never tried or even heard of. It’s fun. When it’s not full of fail anyway. Also, if I make MY OWN version of some of these things I can usually prevent my family from going to eat at these places. Seriously, there are quite a few things I’ve veganized and my family prefer MY version over the original. More money in our pocket and they’re not eating something they shouldn’t be eating. It’s a win/win.
But… on a rare occasion I do it for selfish reasons. I do it because it looks damn good and I want it. So when I saw an advertisement for banana bread French toast (from a popular breakfast chain), I knew right away I just had to veganize it. I’d also like to say that at the time I didn’t know a vegan version had already existed. I will be trying that recipe out next. This time around I wanted to experiment a bit. I used my favorite Banana Crumb Muffin recipe and made a few changes. 1/2 cup vegan sugar in place of the 3/4 cup regular stuff, I even made my own brown sugar adding a little molasses to my vegan sugar, Ener-G Egg Replacer in place of the egg, vegan butter in place of regular butter and I added some coarsely chopped almonds to the batter. I used a loaf pan instead of a muffin pan and baked it for about 45-50 minutes at 350 degrees. If you choose to do this, keep checking on it after the 40 minute mark. If the topping burns it’s not going to taste good at all!
I allowed the loaf to cool completely and then refrigerated it over night. In the morning I combined 1 cup of plain almond milk, 2 tablespoons flour and 1 tablespoon maple sugar in a bowl and whisked until the flour was dissolved. Then I sliced my banana bread, dipped it into the mixture and coated both sides and placed it in a lightly oiled pan and cooked it until golden brown on both sides. After plating it I drizzled some caramel sauce on top and added some coarsely chopped almonds and a little confectioners’ sugar. It was TOO good. The banana bread topping really adds to this dish. I knew it would. I also think the combination of banana, almond, maple sugar and caramel go REALLY well together. The only problem is all of the calories. I shudder to think how many I consumed this morning. Which is why I’m ending this so that I can go put some miles in.
Oh and the caramel sauce comes from a recipe in My Sweet Vegan. I’ve been looking for a good caramel sauce recipe for the longest time and I had one all along. I made a double batch and stored it in an old agave nectar bottle. I can use some of that to make my own caramel macchiato.