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.
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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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