15 mins
Not Too Tricky
serves 2
About the recipe
Here’s my beautiful twist on French toast. This could be the most amazing breakfast or brunch, or even turned into dessert with a little scoop of ice cream. Either way, it’s a brilliant thing to make for the one you love, so what are you waiting for?
Ingredients
2 bananas
2 large free-range eggs
½ a teaspoon vanilla extract
1 pinch of ground cinnamon
2 slices white bread
25g blanched hazelnuts
a small knob of unsalted butter or olive oil
40g dark chocolate (minimum 70% solids)
2 teaspoons icing sugar
2 tablespoons Greek-style yoghurt, to serve
Method
- Peel and slice the banana in half lengthways and set aside. Crack the eggs into a shallow bowl, add the vanilla and cinnamon then whisk together with a fork.
- Soak the bread slices in the egg mixture for a couple of minutes, turning halfway.
- Place a large dry frying pan on a medium heat and toast the hazelnuts until golden, then tip into a pestle and mortar and bash until fine.
- Return the pan to the heat with the butter (or 1 teaspoon of oil). Once hot, carefully place one egg-soaked slice into the pan and break over the chocolate. Place the remaining slice on top and sandwich together.
- Add the banana slices to the pan and cook, without moving, for 2 minutes, until lightly golden.
- Use a spatula to carefully flip the bread and banana slices and cook for a further 2 minutes, until light golden on both sides.
- Lightly dust the top of the sandwich with the icing sugar and flip back over for a few seconds to caramelise.
- Carefully slide the sandwich onto a board (the caramel will be very hot!), cut in half diagonally, then transfer to a plate.
- To serve, place half a sandwich on each plate, top with 2 pieces of caramelised banana and a dollop of yoghurt, and finish with a good dusting of crushed hazelnuts.
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