Fried Banana Bread With Whipped Coconut Cream

  • 8 servings
  • 60 minutes to prepare
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Ingredients

  • 4 ripe bananas
  • 1/4 tsp cinnamon
  • 1tsp vanilla extract
  • 25ml dark rum
  • 2tbsp maple syrup
  • 100g unsalted butter
  • 100g golden caster sugar
  • 120g self-raising flour
  • 80g chopped walnuts
  • 2tsp baking powder
  • 2 medium eggs, beaten
  • For The Coconut Cream:
  • 1 tin coconut milk
  • 1 crushed banana
  • 1 lime, juice and zest
  • For The Egg Mix:
  • 2 beaten whole eggs
  • 2tbsp whipping cream
  • 1tbsp caster sugar
  • 50g butter, to fry the bread

Instructions

Method:

  1. Pre heat oven to 170°c/ 150° Fan/ 338°F/ Gas Mark 3.
  2. In a bowl add the bananas, cinnamon, vanilla, rum, maple syrup and mash it together with a fork.
  3. In a separate bowl cream together the butter and sugar until light and fluffy.
  4. In a separate bowl add the flour, chopped walnuts and baking powder together.
  5. Beat half of the egg mixture into the creamed butter and sugar, mix in one spoonful of the flour mix. Then add the remaining egg and the remaining flour mix and then add the crushed bananas and combine.
  6. Lightly grease a 2lb loaf tin and fill 2/3rds of tin with mix and bake in the oven for 50-60 minutes.
  7. Probe with wooden skewer and if it comes out clean its ready. If not, give it 5 more minutes then allow to fully cool.
  8. Place the coconut milk in the fridge for 10 minutes. Once chilled the coconut water and cream will separate.
  9. Keep the set cream and whisk until light and fluffy. Fold in the crushed banana, lime juice and zest and keep to one side.
  10. Slice the cold banana bread into thick slices and dunk into the egg mix until it’s soaked.
  11. Fry in butter for 2 minutes each side until golden and serve with the whipped coconut cream.

Chef‘s Tip:
This bread can be made well in advance, sliced and kept in the freezer for multiple breakfasts.

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