I’m so excited to share this vegan banana tarte tatin french toast recipe with you! It’s from a beautiful new cookbook called Voila Vegan by Amanda Bankert.
If you know of the classic tarte tatin, it’s usually an upside-down apple tart. This is a caramelized banana version combined with a French toast casserole! I love that Amanda’s cookbook has a whole “dessert for breakfast” chapter, and this recipe lives there. After eating a lot of it I could see you eating the banana tarte tatin french toast for a special holiday or birthday brunch or just as a cozy Sunday treat with coffee.
This gorgeous cookbook lets you take a trip to Paris and you won’t believe these treats and desserts are plant-based. Author Amanda Bankert, a Le Cordon Bleu−trained pâtissière, opened Boneshaker, an entirely plant-based bakery, in Paris’s 2nd arrondissement in 2016. Boneshaker started as a donut shop, akin to the kind visible in the USA, but has since expanded to brownies and French desserts like macarons and profiteroles—all made without dairy or eggs—and the Parisians who devoured her wares didn’t even notice.
In her debut cookbook, she combines all her knowledge of American and French techniques to deliver over eighty-five entirely mouth-watering plant-based but still decadent recipes alongside delightful fish-out-of-water stories from her kitchen and travels.
Obviously, you must like bananas to enjoy this recipe! But I imagine you could make this with other fruits too. Maybe peaches would be good, or apples if you want to stick with the classic tarte tatin idea. I would slice those fruits and cook them the same way the bananas are prepared.
Definitely watch the video below to see how to assemble this recipe before diving in!
The banana tarte tatin french toast bakes into a fluffy, gooey, amazing mess. I personally think serving it with vanilla ice cream or whipped cream is a must!
Instructions
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Preheat the oven to 350°F. Generously grease a 9 x 13-inch baking dish with about 2 tablespoons of butter
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If using the ripe bananas, mash them in a large bowl until no lumps remain. Add the nondairy milk, chia seeds, cornstarch, vanilla, cinnamon, and salt and whisk vigorously. Refrigerate for 10 to 12 minutes to allow chia seeds to jell. Remove from the fridge and stir briefly to break up any chia seed clusters. Set aside.
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In a nonstick skillet over medium heat, heat the coconut oil. Cook the banana halves, flipping once, until golden brown and caramelized, about 2 minutes on each side. Using an offset spatula (or a fork, but be gentle), arrange the banana slices in a single layer on the bottom of the prepared baking dish.
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In the same skillet you used for the bananas, add the brown sugar, 2 tablespoons maple syrup, and water. Cook over medium heat, stirring, until the syrup is aromatic and the sugar is dissolved, 1 to 2 minutes. Pour the caramel over the fried bananas.
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Working with one piece at a time, dip the sliced bread into the milk mixture, until the milk is just absorbed. Build layers on top of the bananas and caramel in the dish, overlapping the soaked bread slices so there aren’t any gaps. When you run out of bread, pour any leftover milk mixture on top. Press down on the bread to make sure all the slices are evenly coated and saturated. Break the remaining 2 tablespoons butter into small pieces and sprinkle over the top.
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Bake for 35 to 40 minutes, or until golden. Let cool for about 15 minutes to give the caramel time to set, then run a large knife around the edge of the bread to loosen it from the dish. Place a cutting board or large platter on top of the baking dish. Use a kitchen towel or oven gloves to hold the two together securely. Take a deep breath and flip the cutting board and dish over in one swift move.
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Serve warm with vegan vanilla ice cream (if using) and additional maple syrup drizzled on top. Leftovers can be stored, covered, in the refrigerator for up to 2 days. Warm in a low oven before serving.
