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French-toasted chocolate and banana sandwiches

French-toasted chocolate and banana sandwiches

“At a time when bananas are just as expensive as mangoes, they seem a bit of a luxury. Pearl’s brunch dish of chocolate and banana sandwiches does justice to this luxe ingredient. Would you ask Geoff Lindsay for the recipe so I can replicate it at home?”
Pauley Savage, Blaxland, NSW

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French-toasted chocolate and banana sandwiches

Serves 4
Sandwiches
4   2cm-thick slices of white bread
200 gm   milk chocolate buttons
2   bananas, thinly sliced
2 tbsp   clarified butter (see note) or ghee
100 ml   maple syrup, to serve
To serve:   pouring cream
French toast batter
4   eggs
250 ml (1 cup)   milk
110 gm (½ cup)   caster sugar
80 ml (1/3 cup)   pouring cream
2 tsp   vanilla extract
1 tsp   ground cinnamon
1 pinch   nutmeg


1 For French toast batter, combine all ingredients in a large bowl and whisk to combine, set aside.
2 Using a sharp thin-bladed knife, make a deep incision in each slice of bread along one side of the crusts, leaving 15mm around the other edges, to form a pocket. Fill pocket with chocolate and banana until almost bursting. Soak sandwiches in batter for 2 minutes on each side.
3 Preheat oven to 180C. Heat half the clarified butter in a non-stick frying pan over medium heat and cook half the sandwiches for 2 minutes on each side or until golden, then place on an oven tray. Repeat with remaining sandwiches. Transfer to oven and bake for 8-10 minutes or until puffed and golden. To serve, cut sandwiches in half diagonally, arrange on plates, drizzle with maple syrup and serve with cream passed separately.

Note For clarified butter, melt cold cubed butter, pour into a jug, stand, skim surface then pour off clear butter and reserve, discarding milk fat.

RECIPE Geoff Lindsay, Pearl restaurant (edited by Adelaide Lucas) PHOTOGRAPHY Brett Stevens STYLING Yael Grinham


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