Warm banana bread, spread with a toasted hazlenut butter and topped with a caramel flavoured chantilly
Preheat the oven to 150c. Leave the butter out of the fridge to soften for 30 minutes. Sift the flour and bicarb into a bowl. Beat the eggs together in bowl. Beat the butter with the sugar until pale and fluffy. Add large spoonfuls of the beaten eggs and flour mixture alternately into the butter and sugar. Fork the bananas in a bowl and add to the cake mixture. Stir to combine. Pour into a individual silicone moulds and bake for approximately 30 minutes until a skewer comes out clean.
Preheat the oven to 190c. Toast the hazelnuts for 10 minutes until browned. Pour into a food processor with the salt and honey and blend for 3-5 minutes until all of the oils have been released from the nuts and it has the texture of a thick pesto. Taste and add more salt and honey if needs be.
Add the brown sugar and cream to a bowl and whisk until soft peak stage.
Serve the warm banana bread with a dollop of the hazelnut butter and chantilly on top.
«You can also try baking this in a lined loaf tin, leaving to cool then slicing and grilling until crispy. Delicious!!!»