Process

To caramelise the bananas:

Pour brown sugar onto a plate and begin to roll the bananas through the sugar until evenly coated.

Melt 60g of unsalted butter in a large non-stick pan over a medium heat. Place the bananas into the pan and cook until golden brown underneath, this should take around 3-4 minutes. Once brown flip them over and allow to cook on the other side, this side should brown in less than 1 minute. Be careful not to let them burn.

Transfer to a plate that has been coated in cooking oil to stop them from sticking.

For the French toast:

In a large shallow bowl, mix the whisked eggs, milk and 80ml of the cream together, sprinkle in the cinnamon and add the vanilla extract.

Place the slices of Fletchers Bread into the mixture and allow them to soak for 2 minutes on each side of the bread.

Heat the remaining butter in a large frying pan over a medium heat. Place the well-coated bread into the frying pan and fry for 2-3 minutes on each side. Once golden brown and crisp, remove from the pan.

Assemble on a plate and top with the caramelised bananas, drizzle over the caramel sauce and to finish.

Whisk the remain cream until thick and holding its shape and place a scoop on top.