How to Make It
Preheat oven to 450°F. Spread grapes evenly on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until grapes burst, about 15 minutes. Reduce oven temperature to 350°F. Transfer grapes to a small saucepan; stir in flax seed meal. Cook, smashing grapes with a fork occasionally, until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice. Transfer grape mixture to a mini food processor. Process until smooth, about 10 seconds. Set grape jam aside.
Place chopped tempeh strips on a baking sheet; bake at 350°F until warmed through, about 10 minutes. While tempeh bakes, whisk together peanut butter powder, salt, and 6 tablespoons of the almond milk until smooth; set peanut butter sauce aside.
Whisk aquafaba in a medium bowl until soft peaks form, about 2 minutes. Gently whisk in nutritional yeast, agave nectar, vanilla extract, cinnamon, and remaining 1 cup almond milk. Dip bread slices into aquafaba mixture to coat, and transfer to a shallow baking dish.
Heat 1 tablespoon of the butter in a large nonstick skillet over medium-high. Place 2 coated bread slices in skillet, and cook, undisturbed, until golden, 2 to 3 minutes per side. Repeat procedure with remaining butter and bread slices. Divide French toast among 4 plates. Spread grape jam over each toast, and top with sliced bananas. Chop tempeh strips. Drizzle each toast with peanut butter sauce; sprinkle with chopped tempeh strips. Serve immediately.