Stuffed French Toast with Bananas

Stuffed French Toast with Bananas

Stuffed French Toast with Bananas is the kind of breakfast that you would also consider a delightful dessert. 

Do you like dessert for breakfast? This French toast recipe is for you. Undoubtedly, there’s nothing better than a warm and flavorful sticky breakfast. Furthermore, the combination of flavors in this recipe is to die for! Hence, you can eat these Stuffed French Toast with Bananas any time of the year. Yes, even during summer with a scoop of vanilla ice cream.

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Healthy Banana Nut Muffins

Healthy Banana Nut Muffins

These muffins are the best banana muffins you’ll ever make. They are delicious, healthy and can be made gluten-free. The delicious and healthy walnut topping gives them a crunchy texture on the outside, but they are so moist and fluffy on the inside. Serve them for breakfast, snack or dessert.

This recipe is not only healthy and delicious but also easy to make. You can replace the flour for your favorite gluten-free blend and the egg for aquafaba or any egg replacer. When replacing eggs in baking, I find that the aquafaba (chickpea water) works really great. A lot of people went crazy for banana bread during this quarantine, including me. But sometimes a whole loaf is too much for me and my husband so I love making muffins because you can bake a few at a time and they’re so convenient. Plus if you bring them to your neighbors, they’ll love it.

Here’s a few baking tips for this recipe:

  1. Use ripe bananas. The riper the moister your muffins will be.
  2. Do not over mix the batter. Be gentle with the batter if you want fluffy cupcakes.
  3. Replace egg with aquafaba or flax seeds. I rather use aquafaba because it rises the muffins the same way as the eggs.
  4. Add other nuts or chocolate chips.

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the Recipe:

Healthy Banana Muffins

Serving: 12 muffins

Prep Time: 15

Cooking Time: 20 minutes


  • 3 large ripe bananas
  • 3/4 cup Monk Fruit or Granulated Sugar
  • 1 aquafaba egg or large egg
  • 1/3 cup melted coconut oil
  • 1 1/2 cups Whole Wheat all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups chopped walnuts or pecans
  • 2 tablespoons coconut sugar
  • 1 tablespoon melted butter


  1. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners or use non-stick spray instead.
  2. In a large bowl mash bananas and fold into sugar and egg using a wooden spoon until well blended.
  3. Add the coconut oil and mix well.
  4. Add the flour, baking powder, baking soda, salt, cinnamon and ¾ cup of chopped walnuts.
  5. Mix everything together just until all the ingredients are incorporated and the walnuts are distributed evenly throughout the batter.
  6. In a small bowl, combine the remaining 3/4 cup walnuts, coconut sugar and melted butter and mix until the walnuts are coated.
  7. Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each muffin, making sure the topping is well distributed onto the top of each muffin. Make sure not in one big clump or it might sink into the muffin as it bakes.
  8. Bake for about 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
  9. Let the muffins cool inside muffin tray for a few minutes before removing them to a wire rack to cool completely.


Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

This Vegan Chocolate Banana Bread is moist, soft, fluffy, easy to make and so delicious. The recipe is rich and flavorful, making it the perfect decadent chocolate banana dessert. It can easily be made gluten-free too!

I’m so excited to share this recipe with you. As a baker, it’s hard to find the perfect texture when baking vegan baked goods. Some egg replacements don’t work great for my taste. I’m very picky with cake textures, my goal is to bake a fluffy and moist cake. This recipe calls for one large egg, but I wanted to veganize it. After researching about aquafaba, I decided to give it a try and the results were just amazing. I got a moist, tender, fluffy, soft, rich and decadent chocolate banana bread. The cake raised like a regular loaf made with real eggs and it did not change the flavor at all. This cake is a chocolate lovers dream!


I totally recommend the use of aquafaba for your vegan baking or meringue. This cake can also be made using gluten-free flour and sugar-free sweeteners. Just swap for your favorite ingredients.

This Vegan Chocolate Banana cake is:

·      Rich in flavor and texture

·      Healthy

·      Dairy-free

·      Vegan

·      Easy and quick to make

·      Requires a few ingredients

·      Chocolatey

·      Egg-free

·      Great for breakfast, dessert or snack

·      A chocolate dream come true.

Vegan Chocolate Banana Cake Recipe

This recipe is one of my chocolate cupcake recipes. I swapped some of the ingredients and added bananas. The original recipe calls for one egg but the aquafaba worked perfectly. You can also replace the sugar for brown stevia, splenda or coconut sugar. For a gluten-free version just use your favorite GF flour blend. If you’re looking for an easy banana bread try my One Bowl Chocolate Chip Banana Bread recipe or my Chocolate Filled Banana Muffins. Pour some peanut butter over your Chocolate Banana Cake and enjoy it!

Let’s talk about Aquafaba

If you don’t know about aquafaba. Aquafaba is the water or brine you find in canned beans. Yes, the water you usually rinsed from the can and poured down the drain. That water is a great egg replacement. Next time you open a can of beans, save the brine and whip it up with a hand mixer or stand mixer until it’s light and fluffy. I didn’t believe it until I used it. I used the water of a chickpea can to replace the egg in this recipe.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

Aquafaba is used to make a variety of recipes, including:

·       meringues

·       marshmallow fluff

·       mousse

·       frosting/buttercream

·       mayo

·       vegan cheese

·       marzipan

·       macarons

·       ice cream

·       muffins, cupcakes and brownies

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Vegan Chocolate Banana Bread

Serving: 10 slices

Prep Time: 10 minutes

Cooking Time: 55-60 minutes


  • 1 cup unbleached all-purpose flour
  •  1/2 cup 100% cocoa powder, unsweetened
  •  1 teaspoon baking soda
  •  1/2 teaspoon sea salt
  •  3 large brown bananas
  •  1/4 cup vegan butter (regular if not vegan), melted and slightly cooled
  •  1/4 cup melted coconut oil or vegetable
  •  3/4 cup packed light brown sugar
  •  3 tbsp Aquafaba or 1 large egg if not vegan
  •  1 teaspoon pure vanilla extract
  •  1 cup vegan chocolate chips or regular semisweet chocolate chips, divided


  1. Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, mash bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, aquafaba or egg, and vanilla extract. Stir until smooth.
  4. Fold the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Because of the chocolate chips inside the cake you might have some melted chocolate chips on the toothpick, that’s okay.
  7. Check at 50 minutes, just to be safe. Oven times vary. I use an oven thermometer to make sure I have the right temperature.
  8. Remove the pan from the oven and set on a wire cooling rack. Let it cool for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.