|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

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

by
James Sommerin
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

Share recipe

Ingredients

print recipe
shopping List

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
print recipe
shopping List

Equipment

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

Method

print 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
  • 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
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
Share recipe
James Sommerin
James Sommerin

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

NAVIGATE

Home > Recipes > Soufflé

© Great British Chefs 2020