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.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 4People
Author: Ben Racey
Equipment
Stand Mixer
Jug Blender
Digital Scales
Large Frying Pan
Ingredients
Banana Butter
160gUnsalted Butter
1tspToasted Milk Powder
3Ripe Bananas
25gUnsalted Butter
25gLight Brown Sugar
1tspRum
½tspVanilla Paste
Brown Sugar Toast
8SlicesBrioche
100gUnsalted ButterSoftened
100gDark 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.