Banana-Stuffed Aquafaba French Toast

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  • Makes 6 French toast sandwiches
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This baked vegan French toast makes a great brunch option because it can be made in large quantities and kept warm until you’re ready to serve. For a pretty presentation and extra crunch, cut the assembled French toast sandwiches into quarters or fingers before baking. Aquafaba, the canned chickpea liquid that is a plant-based baking sensation, is used to replace eggs in two different ways in this recipe. First, it’s added to the custard mixture that the French toast sandwiches are dipped in before baking. Then, it’s whipped into a light, frothy Aquafaba Whipped Cream topping that’s sweetened with maple syrup.

By Carla Christian, RD, LD,


  • 12 slices whole-wheat bread
  • 6 tablespoons peanut butter, spreadable fruit, or slightly mashed berries (optional)
  • 1½ cups sliced bananas
  • 1 (15-ounce) can no-salt-added chickpeas
  • ¾ cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon, plus more for sprinkling
  • ⅛ teaspoon ground nutmeg
  • Sliced fresh fruit or berries
  • 1 cup Aquafaba Whipped Cream
  • Pure maple syrup (optional)


  • Preheat the oven to 425°F. Line a baking sheet with nonstick foil. Spread half of the bread slices with the peanut butter (if using). Top with the banana slices and the remaining bread slices.
  • Drain the chickpeas, reserving ½ cup of the liquid. (Cover and chill chickpeas for up to 3 days for another use.) Whisk the reserved chickpea liquid in a shallow dish until foamy. Whisk in the almond milk, vanilla extract, cinnamon, and nutmeg. Dip sandwiches into milk mixture for 10 seconds, turning once. Place on the prepared baking sheet.
  • Bake 15 to 20 minutes or until firm and light brown, turning once. Top with sliced fruit and Aquafaba Whipped Cream; sprinkle with cinnamon. Drizzle with maple syrup (if using).

Comments (8)

(5 from 3 votes)

Recipe Rating

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I ended up following all the instructions and had soggy bread in the oven when I went to flip it halfway through. It stuck to the aluminum foil and tore apart. I then tried again and had the same result. So eventually I got fed up and put some vegan butter in a pan and put the toast on the stove to actually make breakfast on xmas morning.

Gigi Van Dame

I want to try this recipe for a change. I don’t use foil ( not healthy) would it works with parchemin paper?


It would work for sure. They just want you to put it on something non-stick.


Do you have to spread the peanut butter first before dipping into the custard? Sorry I'm confused.


The instructions truly are confusing


I am not vegan but I absolutely love this breakfast. And it is so easy to make. I have always been familiar with aqua faba but just never found too many creative ways to use it. Thanks for the idea!

Lynn Rooks

Taken me some time to find the versatility of chick peas. Loving experimenting with new foods, especially plants. Feelin' great. Love this recipe, am going to do single in the morning, since the family frowns on some of my cooking. Their loss. Thanks

Becki Henderson

This is on my weekly breakfast rotation. I've learned to make a single portion in my toaster oven set on 350, for 5 minutes, then flip it over, then five minutes more. For 1 portion, I use about 3 Tbs. aquafaba, beat it until foamy, then remove 2 Tbs. of the foam + 2 Tbs. of plant milk to dip the bread in. 1/2 banana is enough for one sandwich. Though peanut butter tastes the best, I also use sunflower seed butter for my son with nut allergies. (I'll add more notes on the aquafaba whipped cream recipe).

About the Author

Headshot of Carla Christian, RD, LD

About the Author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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