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

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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
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
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