Ingredients
The following ingredients have 6 Servings
- 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 <a href="https://www.forksoverknives.com/recipes/aquafaba-vegan-whipped-cream/" target="_blank" rel="noopener">Aquafaba Whipped Cream</a>
- Pure maple syrup (optional)
Instruction
- 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).
