- 2 large ripe bananas
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 1 tbsp maple syrup, plus extra to serve
The rising spring sap of a number of varieties of maple tree…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50ml double cream
- drop of vanilla extract
- 50g caster sugar
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- pinch of nutmeg
One of the most useful of spices for both sweet and savoury…
- 1 large brioche loaf, cut into 4 x 2in slices
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- vanilla yogurt, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.
Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.
In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.