Everyone knows that a banana is a sensible and filling breakfast, but caramelising them elevates them to a whole new level.
Make a few extra of the maple candied pecans too, as they make a wonderfully indulgent snack
• 400g tin coconut milk, minimum 70% coconut extract
• 25g coconut flakes
• large knob butter, plus extra for spreading
• 1 tablespoon caster sugar
• 2 bananas
• 25g pecans
• 2 tablespoons maple syrup
• 4 slices white farmhouse bread
1 The night before you want to make this, pop the whole tin of coconut milk in the fridge.
2 Put the coconut flakes into a frying pan and toast over a low heat, shaking every so often, until browned. Tip into a bowl and set aside.
3 Remove the coconut milk from the fridge. Scoop the firm coconut cream from the top of the tin and transfer this to a bowl. Using hand-held electric beaters, whip until smooth. Chill until ready to serve.
4 Melt the butter in the frying pan used to toast the coconut. Once foaming, sprinkle over the sugar and cook until golden and the sugar melted.
5 Add the bananas and pecans then cook until the bananas are starting to caramelise, but haven’t lost their shape, turning once. Pour over the maple syrup and let it bubble for 1 –2 minutes.
6 Meanwhile, toast the bread, spread with butter and halve each slice diagonally. Top with the banana, pecans and maple sauce.
7 Dollop over the coconut sauce and scatter with coconut flakes.
Recipe extracted from Posh Toast © Quadrille Publishing.