Here’s a recipe for a fusion of two classic British puddings (and a good way to use up leftovers!)
- 140g banana bread, ripped up
- 20ml Amaretto
- 2 ripe bananas, chopped
For the custard:
- 230ml double cream
- seeds of a vanilla pod
- 3 egg yolks
- 50g icing sugar
- 15g dulce de leche
- 200ml double cream, whipped
- 1 tsp of vanilla extract
- 20g icing sugar, sifted
- 20g flaked almonds, toasted
- A square of dark chocolate, grated
- 1tbs Dulce de Leche
- Splash of milk
During the week I made a banana bread, using this trusty recipe from the BBC. With all the will in the world (and plenty of Chai to wash it down!) Tom and I were never going to finish it all – we had a lot leftover. Not wanting to throw it away before it went stale, I wanted to rescue it. It had me thinking about how I could make it into a trifle/banoffee pie fusion – two of my favourite desserts. This is one’s a decadent dessert that certainly isn’t for anyone on a diet. It could easily feed up to 6. Here’s how to make it:
To start, tear up the leftover banana loaf and place into a suitable bowl. It needs to be high enough to take the amount of filling. I’d recommend a clear glass bowl, so you’ll be able to see all the layers.
After tearing up the banana bread, drizzle some Amaretto over it, so it soaks in.
Now, it’s time to make the custard.
First scrape a vanilla pod into the cream and begin to heat until gently bubbling at the edges. You can even put a whole pod in to infuse if you want.
Meanwhile, add the eggs yolks and the sugar and whisk until they’re combined. Here’s the tricky part, carefully begin adding the the cream into the egg yolks making sure you keep whisking as you go – then do it vice versa back into the cream pan. Keep whisking on the heat until it coats the back of a spoon easily. Once made, pour the custard into a jug and leave to cool.
Chop up 2 ripe bananas and place them in a layer on top of the cake.
To the custard, (when cool) whisk in 15g of Dulce de Leche into it until its a light brown colour.
Now with a spatula, spread this tan mixture on top of the bananas. Cover the mixture with a layer of clingflim (to alleviate a skin forming) and leave to set in the fridge for 40 minutes to 1 hour.
While it’s in the fridge add icing sugar and vanilla into a bowl. Add the double cream and whisk until stiff peaks before setting aside.
Toast the almonds in a pan on medium heat until golden brown. Don’t take your eyes away from them, as they can catch quickly.
Once the bananas and custard mixture is set to a firm wobble, take out the fridge and remove the cling. Now it’s time to assemble!
Spread on a thick pillowy layer of cream on the sand coloured mixture. Grate the chocolate on top and sprinkle the golden almonds on top.
For an extra bit of naughtiness, take a tablespoon of Dulce de Leche and a splash of milk into a separate bowl. Mix with a spoon until smooth and pouring consistency and drizzle on top of the dessert. It is now ready to devour.