Raspberry Toffee Banana Bread

Banana Bread

Ingredients

200 grams (about 4 whole) Eggs

200 grams (about 1 cup) Sugar

200 grams (about 1 cup) Brown Sugar

200 grams (about 1 cup) Vegetable Oil

about 8 bananas

100 grams (about 3/4 cup) Sour Cream

450 grams (about 3 1/2 cups) AP Flour

10 grams (about 2 1/4 tsp) Baking Soda

5 grams (about 2 tsp) Cinnamon

5 grams (about 1 tsp) Salt

Raspberry compote (recipe below)

Raspberry Toffee Sauce (recipe below)

Cinnamon Swiss Meringue (recipe below)

Directions

Put whole bananas on a sheet tray and roast at 350˚F until soft. Remove from oven and let cool. Peel bananas and set aside. Meanwhile whisk together the dry ingredients.

Whip eggs, sugar, and brown sugar until light and fluffy. Slowly add vegetable oil. Mix bananas and sour cream until smooth and then add to batter. Mix in dry until just combined.

Assembly

Bake banana bread in muffin cups, filling 3/4 full. Add a tablespoon of raspberry compote to each muffin. Bake at 350˚F until cake tester comes out clean. About 15-20 minutes. Poke a few holes in each banana bread and pour about 20 grams of toffee sauce over each banana bread. Let cool. Remove from muffin tin and pipe Cinnamon Swiss Meringue on top. Toast meringue and top with fresh raspberries.

Raspberry Compote

Ingredients

500 grams (about 4 cups) Raspberries

375 grams (about 2 cups) Sugar

Directions

Mash together raspberries and sugar. Add to a pan and boil, whisking frequently.

Cook until slightly thickened. Store an remaining compote in the fridge for 3 days in the fridge.

Raspberry Toffee Sauce

Ingredients

135 grams (about 1/2 cup) Butter

180 grams (about 1 1/4 cups) Brown Sugar

135 grams (about 3/4 cup) Sugar

90 grams (about 1/4 cup) Corn Syrup

90 grams (about 1/3 cup) Milk

90 grams (about 1/3 cup) Raspberry Compote  (recipe below)

180 grams (about 3/4 cups) Cream

30 grams (about 1 oz) Spiced Rum

5 grams Salt (about 1 tsp)

5 grams (about 1 tsp)  Vanilla Paste

5 grams (about 2 tsp) Cinnamon

Directions

Bring butter, brown sugar, sugar, corn syrup, milk, and raspberry compote to a boil. Remove from heat and add cream, spiced rum, salt, vanilla, and cinnamon.

Cinnamon Swiss Meringue

Ingredients

120 grams (about 1/2 cup) Egg Whites

200 grams (about 1 cup) Sugar

15 grams Cinnamon (about 6 tsp)

Directions

Whisk egg whites and sugar together. Cook over a double boiler until mixture reaches 170 F. Transfer to mixer and whip on high until bowl is cool to the touch. Stop mixer and add cinnamon on low speed and mix on high speed for 20 seconds. Pipe meringue whip while still warm.