Banana bread soufflé with condensed milk ice cream and walnut banana bread
- Dessert
- medium
- 6
- 2 hours 30 minutes, plus 5 hours chilling time
PT2H30M
PT5H
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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Ingredients
Metric
Imperial
Walnut banana bread
- 340g of banana, very ripe, mashed
- 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
- 3 eggs
- 85g of unsalted butter, melted
- 4 tbsp of milk
- salt
Soufflé
- 12 eggs
- 180g of caster sugar
- 40g of cornflour
- 570ml of whole milk
Condensed milk ice cream
- 397g of condensed milk, sweetened
- 200ml of whipping cream
- 1000ml of whole milk
- 12 egg yolks
- 200g of caster sugar
For the ramekins
- 50g of butter, softened
- 50g of caster sugar
Equipment
- Ice cream maker
- Thermometer
- 225g loaf tin
- Ramekins
- Food mixer with paddle attachment
Method
1
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
2
Preheat the oven to 160°C/Gas mark 3
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
4
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
5
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
6
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)
7
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
8
To make the soufflé, separate the eggs and whisk 120g of the sugar, the cornflour and 6 of the egg yolks together
- 12 eggs
- 120g of caster sugar
- 40g of cornflour
9
Boil the milk and add 200g of the cooked banana bread, breaking it up into crumbs
- 570ml of whole milk
10
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
11
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
12
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
13
In a bowl, place the 6 remaining egg yolks with 1 tbsp of the custard and mix together
14
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
15
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
16
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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Banana bread soufflé with condensed milk ice cream and walnut banana bread
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