- Banana Bread:
- • 120g butter
- • 170g brown sugar
- • 2 eggs
- • 280g plain flower
- • 1 teaspoon of bicarb of soda
- • 120 ml Milk
- • 3 old bananas
- • 1 vanilla pod or teaspoon of vanilla essence
- Maple cream:
- • 200ml double cream
- • 50ml maple syrup
- • Whisk together until thick.
- Putting the dish together:
- • 2 eggs
- • 100ml double cream
- • Banana bread
- • Maple cream
- • 1 banana
- • Pecans – roasted
Eggy Banana Bread
Ingredients
Method
Banana Bread:
1. Cream the butter, sugar and vanilla together.
2. Slowly add the eggs then the bicarb and half of the flour.
3. Add the milk a little at a time then the rest of the flour.
4. Mix in the bananas till the break up.
5. Place the mix into a greased tin and bake at 170.C for about 30 minutes
6. Test with a skewer or knife, if it comes out clean the bread is cooked.
Maple cream:
1. Whisk maple syrup and double cream together until thick.
Putting the dish together:
1. Once the banana bread has cooled cut it into 2cm slices
2. Mix the eggs and cream together then soak the banana bread in the egg mix for about 5 minutes turning over half way through
3. Gently heat a pan and add a little butter, once its melted add the soaked banana bread
4. Colour on both sides add take off the heat
5. Cut a banana in half, sprinkle with sugar then caramelise with a blow torch or under a grill
6. Assemble altogether with the maple cream and then finish with toasted pecans.
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