Jean Paul Knight's Banana Toast

This way of serving banana bread makes a great breakfast, when you toast it the bread gets a great crunchy texture. Its hot and it sets you up for the day! Try it for brunch or as a later pudding dish. The kids all seem to love it. TIP: Bananas bunches are ready when the individual bananas have visibly swelled but are still green. Watch out as you bring them down by cutting the whole stem away from the main plant with some loppers. You might like to get someone to help by taking the weight of the bunch as it is cut free. Bananas can then be ripened to sweet perfection indoors in a warm dry place.


125g butter at room temp
¾ cup sugar
2 free range eggs
2 cups mashed ripe bananas
2 cups plain flower
1 teaspoon baking powder
1 teaspoon cinnamon
pinch of salt

icing sugar
plain natural yoghurt
strawberry jam – could be plum boysenberry, raspberry


Serves 4:

Preheat the oven to 180C/Gas 4 and grease a medium-sized loaf tin (20cm x 12.5cm should do the job)
Cream the butter and sugar together in a large mixing bowl until light and fluffy.
Mix in the eggs one at a time – beating well after each one.

Add mashed bananas and mix well.
Sift the dry ingredients together (flour, baking powder, cinnamon and a pinch of salt) and fold this into the wet mixture.

Pour the mixture into the greased loaf tin and pop in the oven. Bake for 50 or until golden-brown, well-risen and cake springs back when given a gentle prod.
Remove from the oven, allow to sit in the tin for a couple of mins and then turn out onto a wire rack to cool slightly.

Slice the cake into thick, toast-like slices.
Lay slices in a dry frying pan over a medium heat until they start to darken, turn crispy and caramelize.
Serve on a plate with a dusting of icing sugar, a dollop of yoghurt and some jam.