Banana Bread

1. First using a stick blender puree banana and vanilla essence until smooth.
2. Next start melting the butter in a pan keep aside then in a mixing bowl use a paddle attachment and combine sugar, flour, baking powder, baking soda, cinnamon and salt then fold in the banana puree.
3. Then whisk the eggs slightly and add to the mix, then added the melted butter and mix again well. Scale the mix in loaf tins making sure you have equal amounts in each. Then Bake at 150 for 40-50 mins until the skewer comes out clean.
4. Remove from oven and leave to cool on a rack. Once cooled de mould slice into 1.5cm thick slices.

Caramel Sauce

1. Place the sugar in a pan with water and start heating, the sugar will dissolve, and the sugar will then begin to change colour.
2. Once you reach a caramel brown colour take off the heat and add you cream slowly whisking. Once all cream is added, add the butter and stir till melted.
3. Add a generous pinch of salt and pour in container allow to cool and cover with cling film.

Whipped Mascarpone

1. In a bowl whisk the cream sugar and mascarpone till soft peaks then zest in the lemon and mix.

Toasted Pecans

1. Toast your pecans on a tray in the oven at 180 for 5 – 8 mins until a dark golden colour, remove from the oven and leave to cool.
2. Once cooled chop into small pieces and leave to one side.

Egg and Cinnamon mix

1. First whisk your eggs, milk, vanilla and cinnamon and place into a bowl.
2. Next take the slices of banana bread and leave to soak in the egg mixture for around a minute then turn over and soak the over side again for around a minute.
3. Heat a non-stick ban with 1 tablespoon of butter, then when hot place the soaked banana bread into pan and fry on both sides till golden brown.
4. Repeat this process with all the slices, then place in the oven to keep warm until service then spoon on the mascarpone, sprinkle toasted pecans and drizzle over caramel sauce.