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Gingerbread with caramelised bananas and mascarpone
ILOVE desserts. I have such a sweet tooth and this is sweet and moreish at the same time. This is a dish you could have as a dessert or for breakfast. This cake can also be stored and used at a later date for those afternoon tea and coffee breaks.
GINGERBREAD, CARAMELISED BANANAS AND MASCARPONE
Serves 6 Ingredients:
25cm loaf tin Greaseproof paper
Gingerbread
250g plain flour (sifted)
2 tsp. baking powder
50g soft dark brown sugar 2 whole eggs
1 heaped tbsp of mixed spice 1 tsp of ground ginger
100ml of milk
340g of honey
2 whole eggs – for coating and frying
Bananas
2 bananas
100g caster sugar
Method:
Pre-heat oven to 175c/Gas mark 3 -4
In a mixing bowl, place the brown sugar, eggs and milk and beat together. Gradually add the honey until fully incorporated followed by the spices, flour and baking powder. Once the mix is made, grease your loaf tin and line with greaseproof paper if it’s not a non-stick one. Place in the oven and bake for 40 minutes. Check to see if the bread is ready by sticking a skewer in the middle
– if it comes out clean it’s ready. Remove from the oven and leave to cool in the tin before removing it.
For the caramelised bananas, place the sugar in a pan. Gently heat the sugar until it slowly turns to caramel. Be careful as caramel gets very hot. Place the sliced bananas into the caramel and coat them until covered.
Whisk two whole eggs in a bowl, slice your gingerbread now it has cooled and dip in the bread, soaking each side. In a frying pan heat a small amount of oil. Gentle place the bread into the pan, cooking on a moderate heat. Turn the bread once the egg is golden brown and do the same on the other side. Sprinkle with a generous amount of sugar, remove, and start to build your dish.
Put the gingerbread on to the plate, lay on your bananas and serve with a scoop of mascarpone or ice cream.