Chef's Recipes

French-toasted chocolate and banana sandwiches

Australian Gourmet Traveller and Pearl restaurant recipe for French-toasted chocolate and banana sandwiches

By Geoff Lindsay
  • Serves 4
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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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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.


  • 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 milk (1 cup)
  • 110 gm caster sugar (½ cup)
  • 80 ml pouring cream (1/3 cup)
  • 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.

  • Author: Geoff Lindsay