Blogs and media Recipe blog Banana Eggy Bread with Salted Caramel and Vanilla Whipped Cream This recipe has been generously donated by Natalie Coleman, MasterChef Winner in 2013. Ingredients For the banana bread 3 Bananas mashed up to a smooth puree 175g self raising flour 175g sugar 3 eggs 175g butter 1 tbsp honey 50g walnut pieces 1 tbsp vanilla paste 1 tsp cinnamon powder ½ tsp nutmeg Pinch of salt For the Eggy mix 2 Eggs 3 tbsp Milk Low calorie frying spray For the Salted Caramel 250g caster sugar 50g butter 5 tbsp water 150ml double cream 1 tsp Salt For the Vanilla Whipped Cream 300ml double cream 3 tbsp icing sugar 1 tbsp vanilla paste Icing sugar for dusting Method For the banana bread; Preheat oven to 180c. Then in a mixing bowl, cream the sugar and butter until pale and fluffy. Add the milk, then the eggs one at a time and continue to whisk. Next add the mashed up bananas, honey, vanilla paste and spices and whisk until a smooth puree. Sift in the flour and salt then fold until all incorporated then fold in the pecans. Line a 450g bread tin with parchment paper and grease with a little butter. Add the cake mix and bake for one hour. Use a skewer to check if cooked. Wait for it to cool to room temperature and slice into 1.5cm slices. For the salted caramel, vanilla whipped cream and eggy mixture; While the banana bread is cooking make the salted caramel. Place the sugar, butter and water into a non-stick frying pan and heat on a medium heat until all dissolved. You do not want to whisk or stir otherwise you will split the sugar. You want the mixture to become a golden brown colour it will start to smell a bit like honey/caramel. At this point swirl the mixture and then remove from the heat, add the double cream and salt, whisk until a smooth caramel. Set aside until ready to serve. To make the vanilla whipped cream place all the ingredients into a mixing bowl and whisk until thickened and medium peaks, set aside until ready to serve. In a mixing bowl make the eggy mixture. Add the eggs and milk and whisk together until everything is mixed well. Heat a frying pan on a medium heat and spray the pan with the frying spray a few times. Place the sliced bread into the mixing bowl and turn a few times so the bread is soaked up the mixture, shake off the excess and then place into the pan. Fry for 2 minutes on each side until nice and golden brown then drain on kitchen paper. To serve Dust with icing sugar, add a good dollop of the vanilla whipped cream and a generous drizzle of the salted caramel. Many thanks to Natalie Coleman for kindly donating this recipe. This banana eggy bread is perfect for breakfast on the weekend when you want to treat yourself or a loved one. If you had a go at making it, let us know how you got on. You can also tag Natalie Coleman in any posts on Facebook (Natalie Coleman Chef) and Instagram (@nataliecolemanchef).