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Coconut Banana French Toast with Strawberry Ginger Butter and Maple Syrup

Recipe from The Vermont Non-GMO Cookbook (Skyhorse Publishing).

Serves 6

“This recipe is dairy-free and gluten-free. Turmeric and banana work together in this recipe to mimic eggs that are normally the basis for French toast batter. The bananas act as a binder, and the turmeric gives the batter a yellow tint. At the café, we use a millet bread, which works great and smells amazing when it’s cooking.” —Trevor Sullivan, owner, Pingala Café & Eatery


Makes about 7 cups

2 medium bananas, peeled and coarsely chopped, preferably Fair Trade

1/4 cup organic coconut sugar

1 12-ounce can unsweetened organic coconut milk

1 cup unsweetened organic shredded coconut 

2 tablespoons organic ground cinnamon (start with 1 tablespoon)

1/2 teaspoon organic ground nutmeg (start with 1/4 teaspoon)

1 teaspoon organic pure vanilla extract 

1/2 teaspoon organic turmeric

41/2 cups organic soy milk

8–12 1-inch-thick slices day-old bread, such as millet or country bread

Pure Vermont maple syrup

Strawberry Ginger Butter (see below)

Preheat the oven to 200 degrees Fahrenheit. Lightly grease an ovenproof baking dish. Set aside.

Place all ingredients for the batter in a blender and blend until smooth. Pour the batter into a large bowl, cover with plastic wrap, and chill in the refrigerator overnight.

Pour half of the batter into a 9-by-13-inch baking dish. Working in batches, place the bread slices in a single layer in the batter and gently press on the bread to allow it to absorb the liquid. Add additional batter to the dish as needed.

Generously spray a large, nonstick skillet with cooking spray and heat over medium heat. Shake off the excess batter from the bread, then place the bread slices in the skillet in a single layer. Cook until golden brown on both sides, about 3 minutes per side. Transfer to the prepared baking dish and keep warm in the oven. Repeat this step with the remaining bread slices. Serve with strawberry ginger butter and maple syrup.

Strawberry Ginger Butter

Recipe from The Vermont Non-GMO Cookbook (Skyhorse Publishing).

Makes about 1 pint

This recipe makes more than you will need for the Coconut Banana French Toast (see above). Use the leftover butter as a spread on toast, waffles, or muffins.

2 cups organic Earth Balance or another nondairy butter, at room temperature

3–4 fresh strawberries, hulled and coarsely chopped

1 tablespoon organic ginger powder

1 tablespoon organic confectioners’ sugar 

1 teaspoon organic cinnamon powder

1 teaspoon finely grated orange zest

Place all the ingredients in a food processor and pulse until smooth, scraping down the sides of the bowl as needed. Transfer the butter to a sheet of plastic wrap and roll into a log. Chill in the refrigerate for 1–2 hours.