Ingredients

Serves 4

Banana Bread
225 g ripe bananas
225 g caster sugar
65 g cold melted butter
60 g olive oil 
2 x 55g free range eggs 
225 g plain flour  
10 g baking powder     


Caramelised Banana
2 bananas (straight ones)
300 g caster sugar
60 ml dark rum  
½ lime, juiced  
100 ml water 


Key Lime Marshmallow
70ml water 
170 ml caster sugar 
80 g glucose syrup 
5 x gelatine gold leaves 
70 g (2) egg whites 
1 dehydrated lime zest


Yanky Doodle Candy Floss
250 g caster sugar
100 ml water
10 g glucose

 

 

Method

Banana Bread
Place the banana flesh into a mixing bowl with the caster sugar and beat vigorously until the mixture is pale and smooth. Continue to beat and gradually add in the cold melted butter, the oil and lastly the eggs. Sieve the flour and the baking powder together and fold this into the batter by hand.
Pour the mixture into a greased and lined loaf tin and bake in an oven pre-heated to 165)C for approximately 35-40 minutes.
Remove the loaf from the oven and leave to cool in the tin for 15 minutes before turning onto a wire rack to continue cooling.
Whilst still a little warm, wrap the loaf in cling film and place in the freezer for storage. Once the loaf has frozen remove it from the freezer and cut to the desired shape. Let the cut out loaf come to room temperature before serving.

Caramelised Banana
Place a saucepan on the stove and start to warm over a medium heat. After 1 minute add the sugar in stages, stirring constantly to create a dry caramel. Watch the pan at all times and stir until all of the sugar is incorporated and the caramel is a deep golden colour.
Cut the banana lengthways and place them into the pan (cut side down). Add the rum, lime and the water and cook over a low heat for a couple of minutes before turning the bananas over and turning the heat off. Leave the bananas in the hot pan until ready for serving.

Key Lime Marshmallow
Soak the gelatine in cold water for 2 minutes until it softens. Drain the gelatine and discard the water. Reserve the gelatine for the later part of the recipe.
 Place the sugar and the water together in a heavy bottomed saucepan. Heat gently and bring to the boil, add the glucose syrup and increase the heat to high. Cook to 140˚C and remove from the heat, add the previously soaked gelatine and stir to dissolve.
Start to whisk the egg whites and then string the hot syrup on top. Turn the mixing machine to high and continue to whisk for 5 minutes. Fold in the lime zest and place the mix into a piping bag ready for use. Pipe the marshmallow as required and dust with lime sugar.

Yankee Doodle Candy Floss
Mix the sugar and water together and bring to a rapid boil. Once boiling add the glucose. Brush the sides of the pan frequently and skim any impurities off the surface. Cook the sugar to hard crack stage 152˚C. Leave to cool until the syrup becomes thick. Dip two dessert forks in the syrup and flick fine threads over a wooden spoon handle and pull away. Repeat this method a couple of times and then gently cup a ball of the ‘spun sugar’ and place on the dessert. Continue until the sugar has run out, if it gets too cold then simply place it onto the stove for a minute or so. BE CAREFUL WHEN WORKING WITH HOT SUGAR.

Assembly
Place four banana bread pieces onto four serving plates and top them with the caramelised banana halves. Ball the ice cream into a small bowl of chopped toasted pecan nuts and place onto the plate. Pip the marshmallow and top with the ‘spun sugar’
EAT!