NO WASTE CHALLENGE
Globetrotting Queensland chef Alanna Sapwell shows you how to turn overripe bananas into a luscious brunch classic.
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.