Banana Bread French Toast Bake
with Maple-Espresso Glaze and Fresh Fruit Salad
Soft and tender, with a crunchy sugary top, these banana nut muffin tops are are melt-in-your-mouth good! We've added a hint of cinnamon and a side of fresh fruit.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
125 ml
Compote de bananes
(Peut contenir : Sésame, Crustacés, Lait, Oeuf, Sulfites, Blé, Poisson, Moutarde, Soya)
1 pièce(s)
Œuf
(Contient: Oeuf)
3 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Sésame, Crustacés, Lait, Oeuf, Sulfites, Poisson, Moutarde, Soya, Gluten, Noix, Arachides)
113 ml
Crème
(Contient: Lait)
2 g
Cannelle, moulue
(Peut contenir : Sésame, Lait, Sulfites, Blé, Moutarde, Soya, Noix, Arachides, Triticale)
28 g
Noix de Grenoble, hachées
(Contient: Noix de Grenoble)
½ tasse(s)
Sucre à glacer
(Peut contenir : Sésame, Crustacés, Lait, Oeuf, Sulfites, Blé, Poisson, Moutarde, Soya, Noix, Arachides)
1.7 g
Espresso en poudre
2 cs
Sirop d'érable
½ tasse(s)
Cassonade
(Peut contenir : Sésame, Crustacés, Lait, Oeuf, Sulfites, Blé, Poisson, Moutarde, Soya, Noix, Arachides)
12 g
Poudre à pâte
(Peut contenir : Sésame, Crustacés, Lait, Oeuf, Sulfites, Blé, Poisson, Moutarde, Soya, Noix, Arachides, Triticale)
170 g
Raisins rouges
1 pièce(s)
Pomme Gala
2 pièce(s)
Clémentine
Pas inclus dans votre livraison
8 cs
Beurre*
½ cc
Sel*
Ustensiles
Instructions
- Prepare a parchment-lined baking sheet.
- Whisk together 2 cups flour, 2.5 tsp baking powder, 1 tsp cinnamon, 1/3 cup brown sugar and 1/2 tsp salt in a large bowl.
- Whisk together cream, egg, and banana sauce in medium bowl.
- Remove butter from the freezer, then, using the largest side of a box grater, grate butter.
- Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
- Add banana mixture to the large bowl with flour. Stir gently until combined.
- Using two large spoons, scoop batter onto the prepared baking sheet in 8 large mounds. (NOTE: Don't worry if they don't form perfect circles.)
- Sprinkle muffin tops with remaining sugar and walnuts.
- Bake muffin tops in the middle of the oven until golden-brown, 15-18 min.
- Meanwhile, core, then cut apple into 1/2-inch pieces.
- Halve grapes.
- Zest, then juice half of one clementine. Peel remaining clementine and divide clementine into segments. Halve segments.
- Combine 1 tsp clementine zest, clementine juice, apple, grapes and clementines in a large bowl. Set aside.
- Combine icing sugar, TK espresso powder, TK maple syrup and a pinch of salt in a medium bowl, then whisk until smooth.
- Remove scones from the oven and transfer to a wire rack until cool, 10-15 min.
- Divide scones and fruit salad between plates.
- Drizzle maple espresso glaze over scones.
