Brioche with banana sauce

By Drum Digital
09 July 2014

 Our loaf is served toasted with a sticky banana sauce

Serves 4-6

Preparation: 15 min

Rising: 1 hour

Chilling: 30 min

Cooking: 20 min

500 ml (2 c) flour

100 g butter

45 ml (3 T) caster sugar

pinch of salt

7 g instant yeast

3 eggs

whisked egg yolk to glaze

10 ml (2 t) white sugar

SAUCE

3 bananas

15 ml (1 T) lemon juice

1 can (385 g) condensed milk

Preheat the oven to 200 °C. Grease a loaf tin.

  1. Put the flour and butter in a bowl and rub with your fingertips until the mixture looks like breadcrumbs. Stir in the caster sugar, salt and yeast.
  2. Add the eggs and beat until a soft dough forms.
  3. Lightly flour a work surface and tip the dough onto it.
  4. With floured hands, knead very briefly to form a ball, then drop the dough into the bread tin and level the top. Cover with clingfilm and leave to rise in a warm place until doubled in size, about 1 hour.
  5. Brush the top with the whisked egg yolk, sprinkle the sugar over and bake for 20 minutes or until golden.
  6. Sauce: Mash two of the bananas with a fork until smooth. Stir in the lemon juice and condensed milk until well blended. Chill for 30 minutes.
  7. Slice the remaining banana. Toast the bread and serve with the sauce and banana slices.

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