Baked Banana Protein French Toast
High-protein vegan french toast baked in a casserole dish with banana custard, pea protein, and sourdough bread. 28g protein per serving, crispy edges, and meal-prep friendly.
Servings: 4 servings
Calories: 580kcal
Equipment
- Blender
- 9x13 inch baking dish
Ingredients
French Toast
- 8 slices sourdough bread thick cut
- 2 ripe bananas
- 1 1/2 cups unsweetened almond milk
- 1/2 cup pea protein powder unflavored or vanilla
- 2 tbsp ground flax
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp coconut oil for greasing pan
For Serving
- 1/4 cup peanut butter
- 1/2 cup frozen strawberries warmed
Instructions
- Preheat oven to 425°F. Tear or cube 8 slices of thick-cut sourdough into roughly 1-inch pieces. Grease a 9x13 baking dish with 1 tbsp coconut oil.
- In a blender, combine 2 ripe bananas, 1 1/2 cups unsweetened almond milk, 1/2 cup pea protein powder, 2 tbsp ground flax, 2 tbsp maple syrup, 1 tsp cinnamon, and 1/4 tsp salt. Blend for about 30 seconds until completely smooth.
- Spread the sourdough cubes evenly across the greased baking dish. Pour the blended custard over the bread, pressing down gently so every piece soaks up the liquid. Let sit for 5 minutes.
- Bake uncovered for 20-22 minutes until the top is golden and the center is set (not jiggly). Edges should look crispy.
- Cut into 4 portions. Drizzle each serving with 1 tbsp peanut butter and top with warmed strawberries.
Notes
Meal prep: Cool completely, then refrigerate in airtight containers for up to 4 days. Reheat in air fryer or oven at 375°F for 3-5 minutes. Avoid microwave for best texture.
Overnight option: Assemble the casserole, cover, and refrigerate overnight. Bake straight from fridge, adding 3-5 extra minutes to bake time.
Protein powder: Pea protein gives the best structure, but rice or soy protein work as substitutes. For a protein-powder-free version, use 1/4 cup chickpea flour instead (reduces protein to ~12g per serving).
Nutrition values are estimates.