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Banana Pain Perdue
with caramelized bananas and chocolate
Serves 6
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INGREDIENTS
1 Cup ripe banana
1 Cup sour cream
4 eggs
2 tsp lemon zest
1 tsp Vanilla extract
2 Cups sifted cake flour
1 tsp baking powder
1 tsp salt
10 Tbs softened butter
3 bananas, sliced
4 oz. brown sugar
2 oz. butter
2 Tbs water
Dash of cinnamon
1 Tbs butter |
PREPARATION
Preheat oven to 350 degrees.
In a food processor, process banana, sour cream, eggs, lemon zest,
and vanilla just to blend. In a mixer combine all the dry ingredients
with the butter and slowly add the banana puree in three steps to
build cake structure. Place batter in a 9"X12" baking
mold that has been prepared with pan spray, and bake until a toothpick
inserted emerges clean. Chill and cut into wedges.
Toss the bananas with 4 oz sugar and 2 oz butter, and saute on
both sides. Reserve.
For the batter, whip the eggs with the water and add cinnamon.
Heat up a pan, add 1 tablespoon of butter. Dip banana bread into
egg mixture and place in hot pan and cook on both sides.
To serve, on each plate, place the warm bananas on top of each
wedge of Pain Perdue and finish with a serving of chocolate gelato.
Garnish with a sprig of mint and serve.
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Marcos Gonzalez, Pastry Chef
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