Brown Sugar Toast & Roasted Banana Brown Butter
A quick & easy dessert or the ultimate breakfast.Here, brown sugar & butter is spread over thickly sliced brioche which is then pan fried until caramelised. Soft in the middle & crunchy on the outside, this pairs perfectly with the nutty banana butter.
Servings: 4 People
Equipment
- Stand Mixer
- Jug Blender
- Digital Scales
- Large Frying Pan
Ingredients
Banana Butter
- 160 g Unsalted Butter
- 1 tsp Toasted Milk Powder
- 3 Ripe Bananas
- 25 g Unsalted Butter
- 25 g Light Brown Sugar
- 1 tsp Rum
- ½ tsp Vanilla Paste
Brown Sugar Toast
- 8 Slices Brioche
- 100 g Unsalted Butter Softened
- 100 g Dark Brown Sugar
Instructions
- Banana Butter.Start by browning the 160g of butter over a medium heat. Once browned, stir in the toasted milk powder then transfer to a bowl & leave to cool to room temperature. Once cool, place the butter into a fridge to firm up, this will take around an hour.
- Preheat an oven to 180°c.
- Peel the bananas then slice each in half lengthways then in half again the other way. Place into an ovenproof dish then add in the butter, light brown sugar & rum. Give everything a good stir then bake in the preheated oven for 15-20 minutes or until nicely caramelised. Leave to cool to room temperature then use a jug blender to blitz to a smooth puree. Set aside in the fridge until the brown butter has firmed up.
- Next, place the chilled brown butter & vanilla paste into the bowl of a stand mixer & use the paddle attachment to beat until light & smooth. Add in the banana puree & mix to combine.This can be served immediately or stored in the fridge for 2-3 days.
- Brown Sugar Toast.Mix together the softened butter & the dark brown sugar.To cook the toast, take a slice of brioche & coat one side with a generous amount of the butter & sugar mix. Place the brioche, butter side down into a frying pan set over a medium heat then coat the other side of the brioche with the same amount of butter. Cook for 2-3 minutes each side or until crispy & a deep golden brown.Repeat with the remaining brioche & butter then serve with the roasted banana butter.
Notes
If Using An Aga.
Roast the bananas in the centre of the baking oven.
The banana butter can be made ahead of time & kept in the fridge. Make sure to soften it to room temperature before serving. - The key to a good roche of butter is a hot spoon & room temperature butter.
The banana butter is made with brown butter. My recipe for this can be found here.
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