This banana bread soufflé recipe from James Sommerin, is a great spin on traditional home-baked banana bread. It uses the moist cake in a soufflé, which is served alongside ice cream flavoured with condensed milk that has been boiled down to create 'dulce de leche' toffee.
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To make the ice cream, the toffee needs to be made ahead of time. Remove the label from the tin of condensed milk and boil the tin in water for 5 hours, replacing the water as needed to cover. Allow to cool before refrigerating the tin. Once it is cold, open the tin when needed
397g of condensed milk, sweetened
Preheat the oven to 160°C/Gas mark 3
Place all the dry banana bread ingredients and the finely chopped walnuts into a food mixer equipped with paddle, then begin mixing while adding the eggs, milk, mashed banana and melted butter
140g of walnuts, finely chopped
200g of plain flour
225g of caster sugar
1 tsp bicarbonate of soda
3 1/2 tsp baking powder
1 tsp mixed spice
85g of unsalted butter, melted
4 tbsp of milk
340g of banana, very ripe, mashed
Mix all of the ingredients together for 5 minutes on a slow speed, then pour into a baking parchment-lined 225g baking tin. Bake for 40 minutes, until a metal skewer inserted into the banana bread comes out clean
To make the ice cream, boil the milk, cream and toffee together. Whisk the egg yolks and sugar together in a large heatproof bowl until pale and smooth
200ml of whipping cream
1000ml of whole milk
12 egg yolks
200g of caster sugar
Pour the boiling liquid onto the egg yolks. Transfer to a pan and cook until the mixture reaches 75°C (it will make a light custard that just coats the back of a spoon)
Pour the mixture through a fine sieve to remove any lumps, then allow to cool. Pour into an ice cream machine and keep in the freezer
To make the soufflé, separate the eggs and whisk 120g of the sugar, the cornflour and 6 of the egg yolks together
120g of caster sugar
40g of cornflour
Boil the milk and add 200g of the cooked banana bread, breaking it up into crumbs
570ml of whole milk
Pour the boiling milk and banana bread mixture over the egg yolk mixture and whisk continuously to avoid scrambling. Place in a pan and cook over a low heat until it reaches 90°C and is a thick, set custard. Pass through a fine sieve into a bowl
Allow the bowl of the custard mixture to cool, placing a piece of baking parchment over the top to prevent it from forming a skin. Refrigerate
Line 6 ramekins with the softened butter and a fine layer of sugar. Preheat the oven to 180°C/Gas mark 4
50g of butter
50g of caster sugar
In a bowl, place the 6 remaining egg yolks with 1 tbsp of the custard and mix together
In another bowl, whisk the remaining 60g of caster sugar with 6 of the egg whites to soft peaks. Fold into the custard mixture to make a soufflé mix
60g of caster sugar
Fill the ramekins with the soufflé mixture and bake for 9 minutes, checking the ramekins after 3 minutes to make sure the mixture hasn't stuck to the sides. If it has, use a knife to carefully release the sides of the soufflés
To serve, plate a finger of banana bread, a scoop of ice cream and a soufflé for each of the 6 servings
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