Banoffee french toast

Method

• step 1

  To make the caramel sauce, heat the sugar in a medium pan over a medium heat, tipping the pan from side to side to help the sugar melt evenly. When it’s caramelised and dark gold, quickly add the butter and stir until completely melted – this whole process should take 2-3 mins. Gradually add in the cream while stirring and allow to boil for 1 min. Remove from the heat and stir in 1 tsp salt. Leave to cool before using.

• step 2

  To make the toast, remove the crusts from the bread and spread a layer of salted caramel on both slices, reserving the rest for drizzling, then add a few slices of banana and sandwich together, caramel-side in.

• step 3

  Dip the bread in the eggs, soaking each side. Heat 2 tsp veg oil in a frying pan and, once hot, fry the toast. Flip every now and then, and keep frying until golden.

• step 4

  Whip the cream with the sugar until you have soft peaks. Slice the whole banana lengthways, coat the sliced side with 2 tsp sugar and use a blowtorch to caramelise it – alternatively you can grill it or fry sugar-side down in a lightly oiled pan.

• step 5

  Spoon some cream on top of the toast, put the banana slices on top and drizzle with salted caramel and condensed milk. Keep any leftover caramel sauce chilled for a week.