- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
