Eggy Banana Bread

Tom Cenci

Tom Cenci

20th March 2017
Tom Cenci

Eggy Banana Bread

Eggy banana bread with caramelised banana, maple cream and toasted pecans.


  • 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


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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