Glo­be­trot­ting Queens­land chef Alanna Sap­well shows you how to turn over­ripe ba­nanas into a lus­cious brunch clas­sic.

delicious - - INSIDER -


that we are fix­ated on fruit’s ap­pear­ance, not ac­cept­ing skin blem­ishes even if the qual­ity is un­af­fected. I’ve been guilty of it in the past – we want “the best”. But as a re­sult, more than 100,000 tonnes of Queens­land ba­nanas go to waste ev­ery year. This recipe for ba­nana

pain perdu (French toast) helps re­duce waste. The riper and blacker the ba­nanas, the bet­ter the re­sult, and you can use up a bit of old bread while you’re at it!

Whiz 2 peeled ba­nanas in a blender un­til smooth. Whisk 100g ba­nana puree (save re­main­ing to add to smooth­ies), 3 eggs, 2 tbs caster su­gar and 100ml pure (thin) cream in a shal­low dish un­til well com­bined. Add 6 slices stale brioche or other bread to ba­nana mix­ture and stand, flip­ping halfway, for 30 min­utes to soak. Melt 20g un­salted but­ter in a large fry­pan over medium heat. In batches, cook bread for 2 min­utes each side or un­til golden. Sprin­kle each slice with ex­tra 2 tbs caster su­gar and cook for a fur­ther 1 minute each side to caramelise. Serve with whipped cream and a splash of whisky if you like.

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