Banoffee french toast
Slather homemade salted caramel over thick-cut french toast topped with whipped cream and caramelised banana for a decadent treat
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 4slices thick white bread
- 3tbsp salted caramel sauce (see below)
- 2bananas, 1 sliced, 1 left whole
- 3eggs, whisked
- 200ml double cream
- 1tbsp caster sugar, plus 2 tsp for the banana
- 3tbsp condensed milk
- vegetable oil, for frying
- 200g granulated sugar
- 90g unsalted butter, cubed
- 120ml double cream
Instructions
Step 1
To make the caramel sauce, heat the sugar in a medium pan over a medium heat, tipping the pan from side to side to help the sugar melt evenly. When it’s caramelised and dark gold, quickly add the butter and stir until completely melted – this whole process should take 2-3 mins. Gradually add in the cream while stirring and allow to boil for 1 min. Remove from the heat and stir in 1 tsp salt. Leave to cool before using.Step 2
To make the toast, remove the crusts from the bread and spread a layer of salted caramel on both slices, reserving the rest for drizzling, then add a few slices of banana and sandwich together, caramel-side in.Step 3
Dip the bread in the eggs, soaking each side. Heat 2 tsp veg oil in a frying pan and, once hot, fry the toast. Flip every now and then, and keep frying until golden.Step 4
Whip the cream with the sugar until you have soft peaks. Slice the whole banana lengthways, coat the sliced side with 2 tsp sugar and use a blowtorch to caramelise it – alternatively you can grill it or fry sugar-side down in a lightly oiled pan.Step 5
Spoon some cream on top of the toast, put the banana slices on top and drizzle with salted caramel and condensed milk. Keep any leftover caramel sauce chilled for a week.