Equipment & Ingredients
1 x Loaf Tin
100g Butter (softened)
100g Muscovado sugar
80g Castor sugar
230g Self-raising flour
1 tsp Baking powder
2 Large Bananas (Overripe)
2 Large Eggs
20g Fresh espresso (try The Genius or The Dreamer)
15g Fresh milk
12 Pecan nuts
150g Double cream
20g Icing sugar
1/2 Vanilla pod
2 Bananas (ripe)
Castor Sugar (for glazing)
Grease and line a loaf tin with grease-proof paper and preheat the oven to 165c.
In a large mixing bowl combine the banana pulp, softened butter, espresso and milk.
Mash together using a whisk until almost smooth, then add the eggs and mix again.
In a separate bowl combine the two sugars, flour and baking powder and then add to the banana and mix until all the ingredients are combined.
Pour into the loaf tin and add the pecan nuts on top.
Bake for 25 minutes then rotate the loaf to ensure even baking and bake for another 25 minutes.
You can check to see if its baked by inserting a spike or thin knife and when removing the blade should be clean. If there is cake mix visible continue cooking until there no longer is.
TOP TIP: remove just before fully cooked so that it's nice and moist to touch.
Remove from the oven and leave to cool slightly before removing from the tin and cooling on a rack.
TO MAKE THE CHANTILLY CREAM
In a large bowl combine the cream, icing sugar & vanilla seeds (removed from the pod).
Lightly whisk until you have a very soft peak and set aside.
Slice the banana and place on a metal tray, evenly sprinkle with castor sugar and caramelise with a blow torch or by placing under a hot grill. (Take care as the caramel will be very hot!)
Place a slice of banana loaf onto a plate, carefully place some slices of caramelised banana on top and spoon over some Chantilly cream.
Place a few more pecan nuts around and serve with your favourite cup of Artisan coffee.