2 cups unsweetened almond milk (or any non-dairy milk)
2 tablespoons flax seed or chia seed meal (aka ground into a fine powder)
2 medjool dates
1 teaspoon vanilla extract
Optional: Maple syrup and fresh fruit, to serve
Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
In a food processor (or blender), grind the cereal down into a rough powder, pour into a shallow dish and set aside.
In a blender, blend together the flax seed meal, medjool dates, almond milk and dates until smooth. Pour into another shallow dish and set aside.
Add the banana bread slices into the batter (1-2 at a time) and soak, turning once, for about 15 seconds each side.
Let the excess batter drip off, then dredge the banana bread in the crushed cereal, pressing gently to be sure it adheres. Set aside on a plate and continue with the remaining slices.
On a nonstick skillet over medium heat, add the french toast and cook until golden brown, about 3-4 minutes per side. Transfer to a baking sheet and bake until cooked through, about 40 minutes, flipping halfway through.
Serve with maple syrup and fresh fruit.
Nutrition facts do not take into account the addition of maple syrup or fruit when serving.