from Fresh, Local & Delicious
At Kiju’s we serve brunch every Saturday and Sunday. We are always adjusting and altering the menus but there are some items that are left well alone, and this is one of those recipes. It’s been a hit with regulars for some time and I hope it becomes one of your favourites to make. Note that you need to let the banana bread fully cool before using so plan to make this a day ahead. You are not limited to banana bread – blueberry loaf, lemon loaf, brioche bread, cinnamon bread would all work just as well.
Ingredients
Banana Bread:
1 ½ cups (375 mL) mashed over-ripe bananas
1 egg
1 cup (250 mL) white sugar
½ cup (125 mL) unsalted butter, melted
1 tsp (5 mL) baking soda
1 tsp (5 mL) vanilla
¼ tsp (2.5 mL) cinnamon
Sea salt to taste
1 cup (250 mL) flour
French Toast:
4 eggs
1 cup (250 mL) milk
1 Tbsp (45 mL) Sea Fever spiced rum (or your favourite local brand)
1 tsp (5 mL) cinnamon
½ tsp (2.5 mL) nutmeg butter, for frying
Chantilly Cream:
1 cup (250 mL) whipping cream
3 Tbsp (45 mL) icing sugar
1 tsp (5 mL) vanilla extract
Strawberry Mint Salad:
1 lb (454 g) fresh strawberries
2 Tbsp (30 mL) mint leaves
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) lemon juice
Garnish:
Icing sugar
4 mint sprigs
1 cup (250 mL) local maple syrup
Directions
Banana Bread: Preheat oven to 350F/175C. Place the mashed bananas in a mixing bowl (make sure they are well beaten). Add the egg, sugar, melted butter, baking soda, vanilla, cinnamon and salt to the bananas and stir to combine. Add the flour to the mixture and stir to combine. Spray a loaf pan with cooking spray and add the batter to the pan. Bake for 40-45 minutes. Check doneness with a wooden skewer inserted into the loaf to se if it comes out clean. Allow to cool on a wire rack. Remove from pan after an hour and allow it to continue cooling on wire rack. Once fully cooled, slice into 8 to 10 slices.
French Toast: For the egg mixture, place the eggs, milk, rum, cinnamon and nutmeg in a shallow dish and whisk to combine. Dip the banana bread slices into egg mixture making sure they are well coated. Melt butter in a frying pan; add the slices of banana bread to the pan, cook until it is well browned, approximately 1 minute. Flip the bread and cook another minute or until properly browned.
Chantilly Cream: Start by placing the mixing bowl and attachments in the freezer for a few minutes. This helps set the cream faster in a mixer. Add cold whipping cream, icing sugar and vanilla. Start on medium speed for 20 seconds then increase speed to high and whip until soft peaks form. Refrigerate until needed.
Strawberry Mint Salad: Take the mint leaves and roll them up into a tight round and slice them into strips (chiffonade). Wash, hull and slice the strawberries. Place in a mixing bowl with honey, lemon juice and mint. Mix to combine. Set aside.
To Plate: Place two slices of banana bread on a warm plate. Drizzle with maple syrup. Add ¼ of the strawberry mint salad and a dollop of Chantilly cream. Garnish with mint sprigs and dust with icing sugar.
Chef’s Note: I like to warm the maple syrup before adding to the French toast.
Nada’s Tips & Tricks: Change up the bread and fruit as the summer presents different options. Blueberry loaf with fresh blueberries are amazing. Add a dollop of jam to the whipped cream to add fruit flavour. You can make this with frozen fruit when not in season – just thaw and drain any liquid to make the salad. You can also make a compote with the fruit instead of a fresh salad…works well with frozen fruit.
Contents and images used with permission by Formac Publishing Co. Fresh, Local and Delicious – Formac