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Using relatively shelf stable ingredients, this vegan French toast is perfect for when you’re camping without a cooler.

This vegan french toast made with coconut milk and bananas is sure to please everyone on your next camping trip!

French toast seems like such great breakfast idea for camping – except for all the refrigerated items you need to bring along. Of course, milk, butter, and eggs will hold up just fine in a cooler. And if you travel with a cooler that’s great. But we’ve spent a lot of time traveling without a cooler so we know how limited that can be.

And that got us thinking: Do you really need milk to make French toast? What about the butter and eggs? Is there a way to do this using shelf-stable ingredients?

Turns out vegans have been making French toast for a long time. And none of the ingredients they use need to be refrigerated. So we borrowed a few ideas and wrapped them up into a camping version of French toast.

The coconut milk and banana combine together to create a unique vaguely-tropical flavor. The coconut and banana also toasted up nicely. The outside of the toast got a great caramelized char to them, while the insides had a coconutty creaminess to them. While it’s not your standard diner-style French toast, this version is a great way to make your French toast a little more exciting.

So if you don’t camp with a cooler or just don’t carry milk, butter, and eggs with you, you should definitely give this recipe a try.

Here's an easy vegan camping breakfast idea: Banana and Coconut French Toast!

Why It Works for Camping

‣ Unlike most French toast recipes that call for milk, butter, and eggs, this version doesn’t have any ingredients that need to be refrigerated. Sure, bananas don’t last forever and the bread will eventually go bad, so it’s not quite a 100% shelf stable pantry meal. But, it does extend the timeline a little.

‣ Stale bread is actually preferable when making French toast. After a day, a loaf of bread quickly starts to harden. This is no good for making sandwiches, but the increased rigidity is great for French toast. Stale bread retains its shape when soaked and won’t turn to complete mush. Obviously, you don’t want your bread a week old and rock hard. But a few days is perfect.

Mastering the Technique

‣ Slicing your own bread is critical when making French toast. Most store-bought bread is sliced for sandwiches. This is way too thin and often results in tough, rubbery French toast that cooks too quickly for its own good. Buy yourself a nice loaf of bread and cut it into approx 1” slices.

Ingredient Notes

‣ This is sort of a personal choice, but we prefer to use full-fat coconut milk. We think it gives the meal a fuller flavor. However, at cooler temperatures, full-fat coconut milk can solidify. So if it’s a brisk morning, you might have to warm the coconut milk up a little bit. Or, you can avoid that hassle altogether and use reduced fat coconut milk.

Make this vegan French toast on your next campout. It's an easy breakfast everyone will enjoy!
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This vegan french toast made with coconut milk and bananas is sure to please everyone on your next camping trip!

Banana Coconut French Toast

Author: Fresh Off the Grid
4.56 from 9 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4 servings


  • 1 lb loaf crusty French bread, cut into 1" slices
  • 1 very ripe banana
  • 1 (14 oz) can coconut milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • coconut oil

To Serve

  • warmed maple syrup
  • fresh blueberries
  • shredded coconut flakes


  • In a container large enough to accommodate a slice or two of bread, mash the banana until it's smooth. Add the coconut milk, cinnamon, vanilla extract, and salt and whisk to combine. You want this batter to be as smooth as possible.
  • Heat 1 tablespoon coconut oil in a skillet over medium heat.
  • Dip a slice of bread into the batter and let it soak for a few seconds on each side. Let the excess drip off and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side.
  • Repeat with the rest of the bread, adding more coconut oil to the skillet as needed.
  • Serve with syrup, fresh blueberries, and shredded coconut. Enjoy!

Nutrition (Per Serving)

Calories: 360kcal
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
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Here's an easy vegan camping breakfast idea: Banana and Coconut French Toast!

    • It can be a nice burst of flavor in the morning. Definitely not your standard diner-style French Toast.

  • I LOVE this! I’m a little obsessed with French Toast, and we never carry a cooler when we go camping. I just might try this!5 stars

  • French toast is my favourite childhood dish. Love seeing peoples ideas on how to veganize it!

  • I love the idea of vegan french toast! I’ve never tried it but it’ll definitely going to be on my to-make list. The little blue coffee jag (or whatever it’s called) is super cute! I have similar in orange.5 stars

    • The coffee jag (We’ve been calling it that little-sauce-pourer-thingy) was definitely one of our best Goodwill finds to date.

  • What a delicious breakfast. Great idea for camping. I love it!

  • this is really looks nice and I would like to gonna try it…

  • I really like your Opinel;) Also, the recipe makes up for a great breakfast, thanks:)

  • We travel a lot and, although we aren’t big campers, I’m definitely going to try this recipe because it sounds so darn tasty! This is also great for anyone who is lactose intolerant.

  • Its look very yummy. I definitely gonna try this one. Thanks for share.

  • wow looks so yummy and delicious, wanna try soon, being a food lover i can’t wait

  • Thank you for sharing! This is such a wonderful and delicious-looking recipe, I can’t wait to try it!

  • Mrs Spruill says:

    Big fail here :/ the flavor was really strong coconut but they stuck horribly to the pan even with coconut oil. I gave up after 3 pieces that were soft and failing to get toasty yet the pan had batter sticking terribly. I decided to try the batter in the oven so that’s in now. To be decided.2 stars

    • Mrs Spruill – so sorry to hear this one didn’t work! I’m thinking that maybe using a tradtional non-stick pan (vs a cast iron) might help the sticking issue. Thanks for the feedback!

  • Tried this morning at home – very tasty! Will be adding this to our camping (and home) recipe favorites.5 stars

  • Eleutheros says:

    We liked it so much that we did it again at home! All the tastes work together to make a truly unique breakfast treat. I can taste it as I write!
    I served it with bacon and we realized that we were almost done eating it before we even touched the bacon.
    As soon as I figured out that I was really just frying bread, the recipe made sense because three minutes per side (on my Tahoe stove in a cast iron pan) just wasn’t enough time to get it crispy on the outside. I experimented a bit and found that 1 1/4 inch slices of French bread worked best to give it that crispy crust and soft center.5 stars

  • Oh wow! We made this and it was delicious. I don’t think I will ever make French toast soaked in eggs again. Since using cast iron on the campfire, we also toasted the coconut and warmed the blueberries for on top! Also, surprisingly so much more filling then traditional. 5 stars

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