Weekend brunch is a big thing at our place, and this recipe is going be in heavy rotation. It's toasted banana bread on steroids. A little of a sugar overload, but by using Bake Mixes' organic, vegan and gluten free mix it feels a little bit healthier.
30 min + 30min Cooking Time, Serves 6
3/4 cup milk
1/4 cup maple syrup
1/2 brown sugar
2 banana, sliced (slightly under ripe)
50 ml cream
200 ml cream
1 tsp vanilla bean paste
Lavender flower tips (optional)
Preheat the oven to 170°C and line a loaf tin with baking paper.
In a medium mixing bowl combine the Bake Mixes Banana Cinnamon Muffin Mix, eggs, milk and maple syrup. Mix well.
Transfer to the loaf tin and cook in the oven for 30 minutes.
Remove from the oven and allow to cool, before cutting the banana bread into 6 thick slices.
In a large nonstick fry pan, melt 50g of the butter over a medium high heat. Once the butter starts to froth, fry the banana bread slice, 1-2 minutes on each side.
Once you have removed the banana bread slices add the remaining butter and sugar to the fry pan. Mix and then add the banana slices. Cook until lightly golden, about 2-3 minutes, flip and cook for another minute. Remove the banana slices, placing on some baking paper.
Once you have cooked and removed all the banana, add the cream to the toffee in the pan and stir for another 2 minutes, transfer to a pouring jug.
Whip together the cream and vanilla bean, until soft peaks are achieved.
Plate the banana bread and top with the caramelised banana slices, whipped cream, hot caramel sauce and decorate with lavender flowers.