Banana Bread, Nectarines, and Bacon Topped with Miso Crème Fraîche French Toast



Banana Bread French Toast

  1. Preheat the oven to 170°C
  2. Whisk the yeast, milk and sugar together in a bowl and leave for 10 minutes.
  3. Now whisk in the eggs and spices until smooth, then add in the banana. 
  4. In a separate bowl combine the flour and salt, then add the banana mixture and gently fold together. 
  5. Line your baking tin with baking paper and pour in the bread mix. 
  6. Leave to prove for approximately 1hr 
  7. Place in the oven and cook for 40 minutes. Use a wooden skewer to check if the bread is cooked.
  8. Once cooked, remove from the oven and allow to cool

Necterines and bacon

  1. Preheat the oven to 200°C
  2. Lay the strips of streaky bacon onto an oven tray and place into the oven
  3. Cook the bacon for approximately 12/15 minutes or until the bacon is crispy
  4. Remove the tray from the oven and pour off the excess fat into a metal bowl 
  5. Drizzle the bacon with half of the maple syrup and then allow to cool
  6. Remove from the tray and set aside
  7. Place a large non stick pan onto a medium high heat and add the bacon fat
  8. Carefully place each nectarine flat side down into the pan and allow to caramelise 
  9. Add the rest of the maple syrup, vanilla pod and butter
  10. Allow the syrupy glaze to reduce while tuning each nectarine and basting for 5 minutes
  11. Remove from the heat and set asid

Miso Crème Fraîche

  1. Place all of the ingredients into a bowl and whisk together until combined.

To serve:

  1. Whisk together the eggs and cream to form a batter.
  2. Slice the banana bread and dip into the batter
  3. Add a knob of butter to a hot non stick pan and lay the battered slices of banana bread into the pan and toast on both sides until golden
  4. Dust the toast with icing sugar and place the hot nectarines on top along with the maple bacon finished with a dollop of miso crème fraîche. 


Banana Bread French Toast
6g dried yeast
300ml of warm milk
2 tbsp of Brown sugar
300g of ripe banana
1 tsp caraway seeds
1 tsp salt, fine
1 tsp of Tumeric
1 tsp ground cinnamon
1/2 nutmeg grated
3 large eggs
600g of bread flour
2 eggs

Necterines and bacon
8 slices of streaky bacon
150ml maple syrup
4 Necterines, halved and deseeded
1 Vanilla pod
50g Butter

Miso Crème Fraîche
200g crème fraîche Cultured Cream
A healthy pinch of ground pink pepper corns
Zest of 1 lemon
Zest of 1 orange
1 tsp miso paste
Pinch of sea salt

To serve
150ml whipping cream
2 eggs

Chef Matt Manning