Pimped Up Banana & Mango Bread w Chocolate

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By Darren Purchese

This is a pimped up way of presenting the Banana & Mango Bread.

It shows how a new way of serving something familiar can really transform something from domestic to majestic!

Think about how you could transform an everyday recipe into something you might see in a restaurant?

Using this principle of presentation experiment with your own desserts. Try swapping the banana bread for carrot cake, what would you serve with that? Have fun ‘pimping up’ your own puds!

Photography by Patricia Niven.

 

Time

4

hour

0

minutes

Degree of Difficulty

Advanced

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Portions

6
servings

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Ingredients

Servings

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COMPONENTS

 walnut & honey jam
1 ripe mango
 milk chocolate cream
 banana, mango & chocolate bread
1 ripe banana
 honeycomb
 light cream cheese foam

WALNUT & HONEY JAM

125g walnuts lightly toasted
500 ml water
90g honey
 salt

MILK CHOCOLATE CREAM

250g milk chocolate buttons or coarse chopped
330 ml cream, thickened

HONEYCOMB

50 ml water
60g honey
110g glucose
300g caster sugar
15g bicarbonate of soda

LIGHT CREAM CHEESE FOAM

200 ml cream, thickened
150 ml milk, whole
150g sugar syrup (1-1)
300g cream cheese
 salt

SPECIALTY EQUIPMENT

 1 litre siphon gun
2 nitrous oxide whipped cream chargers
1

For the walnut jam… place the nuts into a small saucepan and cover with the water. Place over a low to medium heat and simmer until the nuts are very soft, about 20 minutes. Drain the nuts and discard the water, place them into a blender and blitz adding in the honey and salt. Blend until smooth and add a little warm water to loosen if needed. You are looking for a thick consistency. This can be stored in the fridge until needed and will last for up to a week.

 

2

For the milk chocolate cream… boil the cream and pour it onto the chocolate in a bowl, allow it to sit for 20 seconds before stirring with a spatula or whisk to emulsify. Use immediately.

 

3

To start the banana bread… preheat the oven to 170°C and line a large loaf tin 28cm X 13cm X 6.5cm (or two small tins) with baking paper and canola spray.

 

 

4

For the cake batter… sift the flour, salt, bicarbonate of soda and nutmeg into a bowl. Beat the melted butter, sugar, and vanilla with an electric mixer for 10 minutes on medium to high speed. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Blend the banana and mango flesh together until smooth before adding it to the cake batter. Mix for a further minute before removing from the machine and adding the dry ingredients, use a spatula to fold in by hand. Add the chocolate and mix again by hand to combine before turning the mixture into the prepared tin. Smooth and flatten with a small spatula or spoon.

 

5

To bake the cake… place the cake into the oven and bake for 50 minutes or until the top of the loaf is golden brown and is cooked through. To test to see if it is cooked. Insert a skewer into the centre and pull it out. If it comes out clean the banana bread is cooked through. Remove the oven and allow the bread to cool for 30 minutes in the tin before turning it out onto a wire rack to cool completely. Serve immediately or wrap up for later.

 

6

For the honeycomb… Place the water, honey, glucose and sugar into an overlarge heavy based saucepan. Line the base and sides of a 20 x 20 x 8 cm square cake tin with baking paper. Liberally spray the paper with canola oil. Heat the honey mixture in the pan over a medium heat, whisking constantly. Have the bicarbonate of soda at the ready. Cook the syrup until it starts to colour, around 155℃ (311℉) on a digital or sugar thermometer. Once the temperature has been reached, turn off the heat, remove the thermometer and mix the syrup using a hand whisk. Whisk the bicarbonate of soda in well – be careful, as the mixture will now expand furiously up to the top of the saucepan. The mixture is VERY HOT and will burn you badly if you touch it. Lift the pan carefully and pour the honeycomb into the prepared tin using the whisk to scoop the entire honeycomb out. Leave the honeycomb to cool for a least 2 hours before breaking into irregular pieces.

Tip: This is messy business - To clean your saucepan after making honeycomb. Add water to the saucepan and place on the stove over a high heat allowing the water to boil and remove all the stuck-on honeycomb residue.

 

 

7

For the light cream cheese foam… Heat the milk, cream and the sugar syrup together in a saucepan. Remove from the heat and stir in the cream cheese and salt. Transfer the mix into a 1ltr siphon gun and charge the gun with two N20 whip cream chargers. Shake vigorously and leave in the fridge for an hour. Shake again vigorously before use.

 

8

Assembly… Spoon a small amount of walnut & honey jam into the base of each serving glass. Place a few pieces of fresh cut mango into the base of the glass. Evenly pour the milk chocolate cream into the base of each glass. Leave the glasses to set in the fridge for an hour before finishing them just before serving. Add cubes of banana & mango bread into the glass with slices of banana and broken pieces of honeycomb. Discharge the light cream cheese foam gently on top of each glass and serve immediately.

 

 

 

1
0 hours 0 minutes

For the walnut jam… place the nuts into a small saucepan and cover with the water. Place over a low to medium heat and simmer until the nuts are very soft, about 20 minutes. Drain the nuts and discard the water, place them into a blender and blitz adding in the honey and salt. Blend until smooth and add a little warm water to loosen if needed. You are looking for a thick consistency. This can be stored in the fridge until needed and will last for up to a week.

2
0 hours 0 minutes

For the milk chocolate cream… boil the cream and pour it onto the chocolate in a bowl, allow it to sit for 20 seconds before stirring with a spatula or whisk to emulsify. Use immediately.

3
0 hours 0 minutes

To start the banana bread… preheat the oven to 170°C and line a large loaf tin 28cm X 13cm X 6.5cm (or two small tins) with baking paper and canola spray.

 

4
0 hours 0 minutes

For the cake batter… sift the flour, salt, bicarbonate of soda and nutmeg into a bowl. Beat the melted butter, sugar, and vanilla with an electric mixer for 10 minutes on medium to high speed. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Blend the banana and mango flesh together until smooth before adding it to the cake batter. Mix for a further minute before removing from the machine and adding the dry ingredients, use a spatula to fold in by hand. Add the chocolate and mix again by hand to combine before turning the mixture into the prepared tin. Smooth and flatten with a small spatula or spoon.

5
0 hours 0 minutes

To bake the cake… place the cake into the oven and bake for 50 minutes or until the top of the loaf is golden brown and is cooked through. To test to see if it is cooked. Insert a skewer into the centre and pull it out. If it comes out clean the banana bread is cooked through. Remove the oven and allow the bread to cool for 30 minutes in the tin before turning it out onto a wire rack to cool completely. Serve immediately or wrap up for later.

6
0 hours 0 minutes

For the honeycomb… Place the water, honey, glucose and sugar into an overlarge heavy based saucepan. Line the base and sides of a 20 x 20 x 8 cm square cake tin with baking paper. Liberally spray the paper with canola oil. Heat the honey mixture in the pan over a medium heat, whisking constantly. Have the bicarbonate of soda at the ready. Cook the syrup until it starts to colour, around 155℃ (311℉) on a digital or sugar thermometer. Once the temperature has been reached, turn off the heat, remove the thermometer and mix the syrup using a hand whisk. Whisk the bicarbonate of soda in well – be careful, as the mixture will now expand furiously up to the top of the saucepan. The mixture is VERY HOT and will burn you badly if you touch it. Lift the pan carefully and pour the honeycomb into the prepared tin using the whisk to scoop the entire honeycomb out. Leave the honeycomb to cool for a least 2 hours before breaking into irregular pieces.

Tip: This is messy business - To clean your saucepan after making honeycomb. Add water to the saucepan and place on the stove over a high heat allowing the water to boil and remove all the stuck-on honeycomb residue.

 

7
0 hours 0 minutes

For the light cream cheese foam… Heat the milk, cream and the sugar syrup together in a saucepan. Remove from the heat and stir in the cream cheese and salt. Transfer the mix into a 1ltr siphon gun and charge the gun with two N20 whip cream chargers. Shake vigorously and leave in the fridge for an hour. Shake again vigorously before use.

8
0 hours 0 minutes

Assembly… Spoon a small amount of walnut & honey jam into the base of each serving glass. Place a few pieces of fresh cut mango into the base of the glass. Evenly pour the milk chocolate cream into the base of each glass. Leave the glasses to set in the fridge for an hour before finishing them just before serving. Add cubes of banana & mango bread into the glass with slices of banana and broken pieces of honeycomb. Discharge the light cream cheese foam gently on top of each glass and serve immediately.

 

 

Recipe Tags banana, chocolate, mango, walnut