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Neil Campbell's Ultimate baked banana on toast with labneh and almond brittle
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Sourdough bread is enjoying a real moment in the spotlight. I’ve piled mine here with baked bananas. The low-and-slow baking gives them a real depth of flavour – but if you’re short on time, just use ripe ones instead.
400g Greek yogurt
60g caster sugar
60g skin-on almonds, lightly toasted
40g date nectar *
½ vanilla pod
2 tbsp flaked sea salt
4 slices sourdough, toasted
cocoa nibs, to serve
*(Available in selected stores)
1. For the labneh, line a sieve with cheese cloth, muslin or a clean all-purpose cloth, with plenty of overhanging material, and set over a large bowl. Spoon in the yogurt, cover with the excess material and weigh down. Chill overnight to strain, then discard the liquid.
2. Preheat the oven to 60˚C, gas mark ¼; bake the bananas in their skins for 3-4 hours, until the skins are black and the flesh is soft. Leave to cool a little. (You can do this the day before and leave in the fridge; allow them to come to room temperature to serve).
3. To make the brittle, put the sugar in a small saucepan over a medium-high heat and cook for 4-5 minutes, swirling the pan every now and then, until the sugar has melted and turned a light golden brown. Watch carefully so it doesn’t burn. Add the almonds to the hot caramel and stir, then pour onto a large piece of baking parchment. Leave to cool, then roughly chop.
4. For the tahini sauce, mix the tahini and date nectar together with 2 tsp water (you might need to add a little more water if it’s too thick); set aside. Scrape out the seeds from the ½ vanilla pod and mix with the sea salt. (You will have more vanilla salt than you need for this dish; keep the excess in an airtight container to use another time – it goes well with fruit pancakes.)
5. Peel the bananas and slice lengthways. Generously spread the labneh over the toast. Top with the sliced bananas, a sprinkle of vanilla salt and a drizzle of the tahini sauce. Finish with the almond brittle and cocoa nibs and serve immediately.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.