Banana Bread Soufflé Recipe - Great British Chefs

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.

Ingredients

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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

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Ice cream maker
Thermometer
225g loaf tin
Ramekins
Food mixer with paddle attachment

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
3 eggs
85g of unsalted butter, melted
4 tbsp of milk
salt
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

12 eggs
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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James Sommerin

Welshman James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage.

Banana bread soufflé with condensed milk ice cream and walnut banana bread

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