Gourmet Banana Bread
Recipe by: Tjaart Walraven
4 ripe bananas, peeled
250g caster sugar
140g butter, softened
250g plain flour
2 tsp baking powder
150g walnut pieces
1 tbsp white sugar
1⁄2 tsp vanilla extract
- Heat oven to 190°C/170°C fan. Line a 900g loaf tin with baking paper.
- In a large bowl, mash together the bananas and the sugar with the back of a fork.
- Add the eggs and mix well with an electric hand whisk until fully incorporated, then add the butter and mix for a few minutes more to blend everything together.
- Sieve in the flour and baking powder and fold together with a spatula, then add the walnuts.
- Give everything one final mix before tipping into the lined loaf tin.
- Bake for 60 minutes or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out and leave to cool.
Vegetable oil for frying
3 ripe bananas, peeled, halved lengthways and cut into thirds or quarters
For the bater:
100g plain flour
50g rice flour
¼ tsp salt
¼ tsp baking powder
2 tbsp white sesame seeds
- Pour the oil into a saucepan to a depth of 5cm and heat to 170°C or set the temperature on your thermostatic fryer.
- Meanwhile, mix the batter ingredients with 200ml ice-cold water in a large bowl until fully incorporated.
- Check the oil is ready. If you don’t have a temperature probe, drop in a little batter – it should sizzle immediately.
- Dip a piece of banana into the batter. Gently lower into the oil and fry until crisp and golden brown, about 3 minutes.
- Repeat with all the banana pieces and batter, regulating the oil temperature so that it doesn’t get too hot. Put the cooked fritters on a baking tray in a low oven to keep warm, keep them drained on a cooling rack over a baking tray lined with kitchen paper.
325g white sugar
4 tbsp light miso paste
- Place the sugar and water in a saucepan.
- Combine thoroughly, then place over medium-high heat.
- Bring to a boil, without stirring, and cook until it’s a deep amber red colour.
- Remove from heat and slowly pour in the cream, swirling the pan as you do.
- Add the miso, and whisk to thoroughly combine.
- Allow to cool.
3 egg whites at room temperature
230g caster sugar
- Fill the bottom of a saucepan with water and bring it to a gentle simmer.
- Place the egg whites and sugar in a bowl that fits over the saucepan and stir gently with a whisk (don’t whisk to aerate the mixture).
- Keep stirring until the mixture reaches 60°C on a sugar thermometer or until the egg whites are hot to the touch.
- Transfer the hot mixture to the bowl of a stand mixer and, using the whisk attachment, whip the mixture on high until light and fluffy.
- Continue whipping for a good 10 minutes or until the meringue is cool to the touch.
100g cups raw walnut halves
50g cup sugar
1 pinch sea salt flakes
- Preheat the oven to 180°C.
- Place the walnuts on a baking tray in a single layer. Bake for 5 minutes, until slightly darker in colour and fragrant.
- Place the cooled walnuts in a bowl near the stove.
- Line a lipped baking tray with a silicon mat or baking paper and place near the stove. Have two forks ready.
- Place the sugar into a medium sized saucepan with a thick bottom and place over a medium heat.
- Stir with a wooden spoon as the sugar begins to melt.
- Keep stirring until all the sugar has melted and the colour is a medium amber, 5 to 10 minutes.
- As soon as the sugar has melted and the colour is a medium amber, add the walnuts to the pan and stir quickly and make sure each piece is coated with the liquid sugar.
- As soon as the walnuts are coated with the sugar mixture, spread them out on the prepared baking tray. Use two forks to separate the walnuts from each other, working very quickly.
- Sprinkle the nuts with the sea salt.
- Let the walnuts cool completely before transferring to an airtight container.
Dried Kale Leaves
50g fresh kale leaves
- Remove the stalks of the kale and tear the leaves into 5cm pieces.
- In a mixing bowl, toss the kale leaves with a drizzle of olive oil.
- Place the leaves individually on a cooling rack over a baking tray.
- Place in the oven for 8 – 10 minutes until crisp, remove and leave to cool.
2 bananas, peeled, cut in half lengthways, segmented
80g caster sugar
- Place the cut (flat) side up of the banana and sprinkle evenly over with the sugar .
- Using a blow torch, heat the sugar evenly until a liquid amber state.
- Take the heat away and allow the caramel to set.