Rabanada (Brazilian French Toast) Recipe
User Reviews
5
Rabanada (Brazilian French Toast) Recipe
Description
The recipe uses very ripe bananas blended with plant-based milk, flour, and vanilla extract to create a coating batter. Thick baguette slices are soaked thoroughly on both sides, then sprinkled with ground cinnamon and cooked in a nonstick pan with light oil until golden and flecked with dark spots. The bread remains crisp on the outside with a creamy interior due to the soaking and cooking technique.
This Rabanada goes beyond typical French toast by incorporating banana in the batter, which adds natural sweetness and a subtle fruit flavor. It is best served immediately while warm to maintain the crispy exterior and custard-like inside. Traditional Brazilian breads like Pão Francês are preferred but a sturdy, crusty baguette works well.
Careful attention to soaking time prevents the bread from becoming overly soft and falling apart. The recipe notes emphasize bread choice and immediate serving to preserve texture and flavor. Garnishing with powdered sugar adds a finishing touch.
Ingredients
- 2 banana very ripe
- 1 ½ cups plant-based milk
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons ground cinnamon
- 1 baguette sliced diagonally in 1-inch pieces, stale
- cooking oil we used olive, but grape-seed oil or cooking spray might work even better, light
- 2 tablespoons powdered sugar for garnish
Instructions
- Blend bananas, plant-based milk, flour and vanilla in a blender or in a food processor until smooth.
- Spread out baguette slices in a single layer on a baking pan.
- Pour banana mixture onto the bread and flip slices to coat. Let sit for 10 minutes, then flip over and let soak for 10 minutes more. Sprinkle cinnamon on one or both sides of each piece to preference.
- Preheat a large, nonstick skillet over medium heat. Apply cooking spray or a thin layer of oil and begin cooking the soaked bread for 5 to 7 minutes on one side and about 3 minutes on the other.
- When ready, the toast should be golden to medium brown and flecked with darker spots. A plate covered with tinfoil will keep cooked pieces warm.
Notes
- Use sturdy, dense bread like stale crusty French baguette or Brazilian Pão Francês for best soaking and texture.
- Do not over-soak bread; monitor carefully to avoid mushy slices.
- Serve immediately while warm for a crispy outside and creamy inside.
- Very ripe bananas contribute natural sweetness and flavor to the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 5
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 75g | 25% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Sodium | 680mg | 28% |
| Potassium | 443mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 298mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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