2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

French-toasted chocolate and banana sandwiches

You'll need

  • 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

Method

  • 01
  • For French toast batter, combine all ingredients in a large bowl and whisk to combine, set aside.
  • 02
  • 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.
  • 03
  • 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.

"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

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.