Sweet Tooth Experiments

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Banana Hazelnut and Chocolate Bliss Balls

Posted on Posted in Truffles .

Banana Hazelnut and Chocolate Bliss balls recipe

High protein, healthy good fats (yes it does contain sugar but not a large amount), these bliss balls are super rich and decadent in flavour and texture.
So simple to make with limited ingredients, these treats take a whole of 10 mins max to make.

 

Ingredients:

  • 90g banana
  • 165g hazelnut meal
  • 30g cocoa powder
  • 30g chia seeds
  • 60g brown sugar
  • ¼ tsn salt
  • Cocoa powder, extra
  • Icing sugar, extra

 

Method:

  1. Place the banana, hazelnut meal, chia seeds, sugar and salt into a food processor and blitz until well combine, scraping down the sides of the processor if required.
  2. Place the mix into a bowl and leave in the fridge to set for 1 hour.
  3. Remove the mix from the fridge and roll into balls of 25g each.
  4. Place the extra cocoa powder and icing sugar into a sieve and sprinkle in a shallow bowl, mix.
  5. Ball by ball, place each into the bowl, rolling to cover the mix completely.
  6. Place all rolled balls into the fridge and enjoy!
Banana Hazelnut and Chocolate Bliss balls recipe

Hazelnut Meal

 

 

 

 

 

 

 

 

 

Banana Hazelnut and Chocolate Bliss balls recipe

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Banana Hazelnut and Chocolate Bliss balls recipe

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Banana Hazelnut and Chocolate Bliss balls recipe

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Chocolate Banana Split Sundae Pie

Posted on Posted in Pies .

Chocolate Banana Split Sundae Pie

Chocolate Banana Split Pie recipe

I have always been a fan of chocolate banana split sundae. Vanilla ice-cream, banana, chocolate, cherries, nuts and strawberry, how could this not taste absolutely amazing?

The only thing is that ice-cream is not a great ‘comfort food’ in the colder months, so to mitigate this I decided to turn the banana split sundae into a pie.

I have kept the core flavors and added a few secondary complementing flavors into the mix to make the pies even tastier.

Chocolate Banana Split Pie recipe

Ingredients:

Pastry:

  • 180g plain flour
  • 20g cocoa powder
  • 100g butter
  • 50g sugar
  • 45ml water

Filling:

  • 180g dark chocolate
  • ¾ cup sugar
  • 750ml milk
  • ¼ cup corn flour
  • 5 egg yolks
  • 2 tsn vanilla extract
  • 20g butter

Topping:

  • 150g thickened cream
  • 20g icing sugar

Extra:

  • 2 chopped bananas
  • 200g strawberries chopped
  • 200g chopped pineapple
  • 20g peanuts
  • 4 glace cherries

Chocolate Sauce:

  • 30g cream
  • 50g dark chocolate

 

Method:

  1. Pre-heat the oven to 220c degrees.
  2. Place all the pastry ingredients except the water into a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Add 45g of water and process until the mix resembles dough and comes away at the sides of the bowl.
  4. Knead the dough for a minute then divide into 4 balls of 60g each.
  5. With a rolling pin roll the balls to disks and place into 4 medium sized tart cases, trim edges. Place the remaining pastry aside back in the fridge.
  6. Prick the pastry with a fork a few times in the center and place the tarts in the fridge for 30 minutes.
  7. Meanwhile make the filling by placing the chocolate, sugar, milk and corn flour in a saucepan on a medium heat and whisk with a hand whisk until the mix is thick.
  8. Lightly beat the 5 egg yolks and vanilla in a bowl and add in 1 cup of the chocolate custard mix, beat.
  9. Add the yolk mix into the chocolate custard mix and beat with a hand whisk for 2 minutes while the mix boils.
  10. Take off the heat and beat in the 20g butter.
  11. Place some baking paper on the top of the custard mix to stop a skin from forming and leave for 10 minutes to cool.
  12. Take the tart cases out of the fridge and place on a baking tray covering the tarts with foil, baking for 10 minutes.
  13. Remove the foil and bake for a further 5 minutes.
  14. Once the tart cases have cooled place the chocolate custard mix in each tart base.
  15. Turn the oven down to 160c degrees.
  16. Roll the remaining pastry into 3 equal balls then roll out into a disk shape.
  17. Top the remaining disks on top of the custard and trim excess.
  18. Poke the top a few times with a fork and place in the oven for 25 minutes.
  19. Remove tarts from the oven and leave to completely cool, then place in the fridge for 30 minutes.
  20. Meanwhile, with electric beats whisk the cream and icing sugar until peaks form.
  21. Place the cream into a piping bag with a star nozzle and pipe on top of each chilled pie evenly.
  22. Cut up the strawberries, banana and pineapple and place on top of the cream.
  23. Chop up the peanuts and sprinkle on top.
  24. To make the sauce place the chocolate and cream in the microwave for 1 minute, stirring every 20 seconds until a sauce is formed.
  25. Allow sauce to cool slightly and drizzle on top of the pies.
  26. Place a cherry in the center and into the fridge to fully set for 1 hour.

 

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Banana and Peanut Loaf

Posted on Posted in Bread .

Banana and Peanut Loaf

Banana and Peanut Loaf recipe

For a while now I have been meaning to create a healthier alternative to banana bread, that is scrumptious while being an acceptable high protein and high vitamin rich breakfast to fuel my morning.

After a taste test of flavour combos and brief-fitting ingredients I concluded that the flavours of peanut and banana were perfect.

As these ingredients are full of healthy protein building nuts and potassium richness fruit I decided to produce a recipe that was as healthy as possible while still attaining a delicious flavour and fluffy texture.

I also wanted it to be as easy as possible to bake that could be whipped up in 5 minutes.

The outcome = Fluffy fruit and nut bread with no added fat (oil/butter) that I think tastes much better than traditional banana bread (which is full of fat and large sugar quantities).

I’m actually impressed with myself, as soon as I served this I was asked for the recipe. Easy one step low fat fruit based loaf that is just divine sliced, warmed and if you desire topped with a flick off low fat margarine.

 

Ingredients:

  • 160g brown sugar
  • 200g vanilla yoghurt (low fat)
  • 220g Banana (3 large bananas)
  • 2 eggs
  • 130g low fat peanut-butter
  • 160g self raising flour

 

Method:

  1. Preheat the oven to 170c degrees and line a 14cmx24cm loaf tin with baking paper.
  2. Place the sugar, banana, yoghurt, eggs, peanut butter and flour in a food processor and blitz until all the ingredients are well combine and pureed.
  3. Pour the mix into the cake tin.
  4. Bake in the oven for 20-25 minutes or until the loaf is just set on touch.
  5. Allow the loaf to cool in the tin, then cut and serve.

 

Notes:

  • You will need 3 large or 4 medium sized bananas for this recipe.
  • I blitzed up 15g of peanuts to decorate the top of the loaf and sprinkled before baking.

 

Banana and Peanut Loaf recipe

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Banana and Peanut Loaf recipe

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Banana and Peanut Loaf recipe

Blitz peanuts to decorate

 

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Caramelised Banana Chocolate Rice Cake

Posted on Posted in Cakes .

Caramelised Banana Chocolate Rice Cake

Caramelised Banana Chocolate Rice Cake recipe

Think of the best flavor combo you can that is robustly complementary and succulently delicious. For me, (and I would anticipate a lot of other people) I think chocolate and caramel. And how do you mix these flavors up with a curious twist and give it personality? You add banana (caramelised Banana OMG).

As this flavor combo is nothing ground breaking I wanted to mix it up and produce a cake that is definitely not the norm.

Originally this bake was produced as a layered polenta pancake ‘cake’ with caramelized bananas in the layers covered by a chocolate ganache. However, the caramelized banana was too soft and ran out the sides of the cake, making the ganache then spill off the cake (such a shame – this could have been an epic recipe).

My next experiment with these flavours was inspired by my Orange and Poppy Seed Rice Cake , where I figured I could make a chocolate risotto cake with caramelised bananas on the top.

To get the banana to stay and not spill like my last attempt I decided to make this like an upside down cake and bake the caramelised banana into the cake (not as a layer filling).

After some playing around with the batters consistency I must say this cake has very interesting textures and addictive flavor!

 

Ingredients:

Caramelised Banana:

  • 150g sugar
  • 75g butter
  • 90ml cream
  • 2 large bananas

Rice Batter:

  • 1 tsn vanilla essence
  • 240g aborto rice
  • 240ml cream
  • 520ml milk
  • 160g brown sugar
  • 2 eggs
  • 40g flour
  • 20g cocoa powder
  • 240g dark chocolate

 

Method:

  1. Line a 25cm cake tin with baking paper and pre-heat the oven to 180c degrees.
  2. Cut up the banana into slices, short ways (they will be the size of 20cent coin pieces) and leave aside.
  3. Place the white sugar in a saucepan on a high heat and stir until the sugar melts and starts to brown.
  4. Add the butter, being careful with the splatter and mix with a wooden spoon until combine.
  5. Add the cream again being careful with the splash and stir until smooth and silky.
  6. Add the banana slices and stir to coat them in the mix until they slightly soften.
  7. Place the banana sliced in the base of the prepared cake tin with no overlap.
  8. Pour the remaining caramel over the top to evenly cover the banana and place the tin in the freezer to harden slightly.
  9. Meanwhile, place the vanilla essence, rice and cream into a saucepan on a simmering heat, stirring until the cream is absorbed.
  10. Place the brown sugar into a bowl with the milk and stir until dissolved.
  11. Slowly add the milk mix to the rice mix, 100ml at a time it’s until absorbed. Continue this process until all the milk has been absorbed and the rice resembles a creamy risotto like consistency.
  12. Leave the mix aside until cool.
  13. Place the eggs, one at a time into the rice mix, whisking each addition with a hand whisk.
  14. Add the flour and cocoa powder to the mix and whisk until well combine.
  15. Place the chocolate in a bowl over a saucepan of simmering water on the stove, stir the chocolate until just melted and smooth.
  16. Add the melter chocolate to the mix and whisk with a hand whisk until combine.
  17. Spoon the mix over the top of the caramel bananas and place in the oven for 45 minutes or until a skewer inserted in the center comes out just clean.
  18. Leave the cake in the tin for 20 minutes then invert onto a plate.
Caramelised Banana Chocolate Rice Cake recipe
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Weet-Bix Anzac Slice with Peanut Banana Frosting

Posted on Posted in Slice .

Weet-Bix Anzac Slice with Peanut Banana Frosting

Weet-Bix Anzac Slice with Peanut Banana Frosting

You may have noticed that baking with cereal tends to feature on my blog every few months, where oats, rice bubbles even quinoa flakes tend to be my favourite grains/ingredients.

I decided that I wanted to branch out and challenge myself in this space by baking with cereals that I very rarely (if at all) eat myself.

Not only would I incorporate the cereal in the recipe, I would feature it as the core ingredient in the bakes foundation.

Sooo…I went shopping, pursuing the cereal isle and landed on milo cereal, nutri-grain and weet-bix. 3 very Aussie themed products.

To stay in the ‘Aussie’ territory I decided that using an Aussie flavour combo would be fitting for the experiments, so I mimicked the based flavour combo of Anzac biscuits and created 3 cereal slices.

After making the 3 slice unsurprisingly it was the weet-bix one that was best not just because the texture of crumbled weet-bix worked well in the bake but also as the flavour worked great with the golden syrup, brown sugar and coconut (let’s just say the other 2 weren’t great in either of these areas).

The slice did desperately need an icing though, as it was quite dense and although tasty was missing that wow factor, thus a delicious icing would offset and complement the slice perfectly. A few experimental icings later and I had the perfect icing that perked up the slice and gave it a bit more bunch.

What I decided on? Initially I experimented with peanut butter and then banana as they worked well with the slice flavours so I made up an icing for each, in which I like both and felt they both worked so I combine them together and walla the Weet-Bix Anzac Slice with Peanut and Banana Frosting was born.

Ingredients:

Cake:

  • 250g butter
  • 300g brown sugar
  • 100ml golden syrup
  • 140g plain flour
  • 160g self raising flour
  • 70g desiccated coconut, toasted
  • 8 Weet-Bix (140g)
  • 2 eggs

Icing:

  • 150g butter
  • 35g icing sugar
  • 40g peanut butter
  • 45g banana flesh

 

Method:

  1. Pre heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  2. Place the butter, sugar and golden syrup into a saucepan and stir on a medium heat until the mix is well combine and boils. Leave aside for 5 minutes to cool.
  3. Add the coconut into a bowl as well as the sifted flours.
  4. Using your hands crush the Weet-Bix into small pieces and stir into the flour mix.
  5. Pour the cooled butter mix into the flour mix and stir until combine.
  6. Beat the eggs in a small bowl with a fork and pour egg mix into the flour mix.
  7. Stir the mix until the egg is well combine then pour the batter into the prepared cake tin.
  8. Flatten the top of the slice with the back of a spoon and place the cake tin in the oven for 20 minutes or until a skewer inserted into the center just comes out only just clean.
  9. Place the slice on a cooling rack until cold.
  10. Meanwhile make the icing by whisking the butter and icing sugar for 5 minutes or until fluffy and pale.
  11. Place the banana in a food processor and blitz until pureed.
  12. Add the pureed banana and peanut butter to the butter mix and whisk with electric beaters until well combine.
  13. Top the slice with the icing and cut into pieces. Enjoy!

 

Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting
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Weet-Bix Anzac Slice with Peanut Banana Frosting

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Banana Berry Lemon Ice-Cream Sandwich

Posted on Posted in Biscuits .

Banana Berry Lemon Ice-Cream Sandwich

Banana Berry Lemon Ice-Cream Sandwich recipe

In summer one of my favorite ways to cool down at home is by blitzing frozen berries, bananas and yoghurt to make an ‘ice-cream’ that is made of healthy ingredients as well as being delicious.

One day I decided that I wanted to take this fruit and yoghurt ‘ice-cream’ to the next level and turn it into an ice-cream biscuit sandwich.

For a lift in flavor I added in further complimentary ingredients and played around with different taste combinations until I landed on a combo that is absolutely super moreish and delicious.

To turn this ice-cream into a sandwich I relied on my never fail melting moments biscuit recipe that I tweaked to boost the lemon and berry flavor of the ice-cream. The outcome, so addictive!

 

Ice-cream:

  • 500g bananas (260g peeled)
  • 240g frozen raspberries
  • 100g honey
  • 1 vanilla pod
  • 1 tsn strawberry essence

Biscuits:

  • 180g butter
  • ¼ tsn lemon zest
  • ¼ tsn strawberry essence
  • 60g custard powder
  • 60g icing sugar
  • 160g plain flour
  • 1 tsn baking powder
  • Pinch salt

 

Method:

  1. Make the ice-cream by placing all the ingredients into a food processor and blitzing on high until the mix is completely smooth.
  2. Line a slice pan (lamington pan for best results) with plastic wrap, allowing for overlap.
  3. Pour the ice-cream mix in the slice pan and place the pan into the freezer to set for at least 4 hours.
  4. Meanwhile, pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
  5. Place the butter in a bowl and using electric beaters whisk for 3 minutes or until the butter is light and fluffy.
  6. Add the lemon zest, essence, custard powder and sugar and whisk until well combined.
  7. Add the flour, baking powder and salt to the butter mix and whisk until just combined.
  8. Roll the mix into balls of 30g each and place on the trays (8 balls on each tray).
  9. Place a cookie cutter around the balls on the trays and using the back of a spoon press down to the sides of the cookie cutter.
  10. Remove the cookie cutter and repeat with all 16 balls ensuring 5cm between each biscuit.
  11. Place the trays into the oven for 16 minutes or until lightly golden.
  12. Leave biscuits to cool on the trays for a few minutes then transfer onto a cooling rack until cold.
  13. Once the biscuits are cold place in the freezer for later use.
  14. To assemble, pull up the plastic wrap from the slice pan and place on the bench plastic wrap side down.
  15. Dip the cookie cutter into hot water and cut out an ice-cream circle.
  16. Place a biscuit on the bench, top with the ice-cream circle and finish with a second biscuit on top of the ice-cream circle, place completed ice-cream sandwich onto a plate.
  17. Repeat with the remaining ice-cream and biscuits until 8 ice-cream sandwiches are make.
  18. Place the plate into the freezer and freeze for at least 1 hour.
  19. To serve I topped the sandwiches with melted white chocolate and a small piping of royal icing. A dust of icing sugar will be just an nice.

Note: these sandwiches will melt if left out for a long period of time so take them out of the freezer when your ready for dessert.

 

Banana Berry Lemon Ice-Cream Sandwich recipe

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Banana Berry Lemon Ice-Cream Sandwich recipe

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Rum Banana Ginger and Date Cake

Posted on Posted in Cakes .

Rum Banana Ginger and Date Cake

Rum Banana Ginger and Date Cake recipe

This cake is actually a massive fluke. Originally I wanted to make a creamy soda cake and planned to use my Coca-Cola Chocolate Cake recipe and substitute the cola for creamy soda.

After I made this cake I soon realised that the creamy soda taste is so subtitle that it just tastes like a plan vanilla cake. As I was in the baking mood I then decided that this was a flop and I would make a new cake.

I still wanted to do a drink based cake so I took inspiration from the night before – Saturday nights drinks.

A friend was drinking spiced rum with ginger beer – so I thought of still using the coca-cola recipe as the base but replacing the cola with spiced Rum and added ground ginger to the mix. This though was still a little ordinary, therefore to add another layer I made ginger rum banana filling and topped the cake with some chopped dates. I figured the dates could play the same role as raisins do in the ‘rum & raisin’ combo. Additionally banana works well with ginger and rum so if could be a good inclusion.

Outcome – this cake hits the spot!

Rum Banana Ginger and Date Cake recipe

 

Ingredients:

Cake:

  • 260g self raising flour
  • 300g brown sugar
  • ¼ tsn salt
  • 1 tsn ground ginger
  • 1 egg
  • 125ml milk
  • 1 tsn vanilla
  • 125g butter
  • 180ml rum

Filling:

  • 300g banana (3 banana’s)
  • 60ml butter
  • 1 tbsn rum
  • 1 tsn ground ginger

Icing:

  • 1 + 1/2 cup icing sugar
  • 150g cream cheese
  • 75g butter
  • 2 tsn rum
  • 1 tsn ground ginger

Extra:

  • 150g dates, diced.

Method:

  1. Pre-heat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  2. Place the flour, sugar, salt and ginger into a bowl and stir until well combined.
  3. Place the egg, milk and vanilla into a bowl and using electric beaters beat until light and fluffy.
  4. Place the butter and rum into a saucepan and heat on low until the butter is melted, take off the heat.
  5. Stir the egg mix into the dry mix until well combined.
  6. Add the rum mix and beat with electric beaters until smooth.
  7. Pour the cake mix into the tin and bake for 50 minutes or until a skewer inserted into the center comes out clean.
  8. Place on a cooling rack until cold.
  9. Meanwhile to make the filling mash the bananas until smooth (if lumpy pass through a sieve).
  10. Place the filling ingredients into a saucepan and stir on a medium heat until well combine and the bananas have absorbed the other ingredients. Set aside.
  11. To make the icing place all the ingredients into a bowl and using electric beaters whisk until smooth and creamy, set aside.
  12. Cut the cake in half horizontally and spread the banana mix evenly on the top of one cake layer.
  13. Place the second layer onto the banana mix.
  14. Spread the icing over the top and sides of the cake.
  15. Top with diced dates and serve.
Rum Banana Ginger and Date Cake recipe

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Rum Banana Ginger and Date Cake recipe

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Rum Banana Ginger and Date Cake recipe

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Rum Banana Ginger and Date Cake recipe

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Banana Yoghurt Mocha Date Cake

Posted on Posted in Cakes .

Banana Yoghurt Mocha Date Cake recipe

The idea of this cake came from wanting to bake with the flavor combinations of chocolate, banana, coffee and dates. Yes this seems like a very weird combination but it works!

How I came up with this recipe, well we know chocolate and coffee are a dream together. Banana and chocolate are also an obvious paring. The dates were a way of cutting down the sugar amount in the cake, however they also go really well with banana. After playing around with these ingredients and the quantity of each one the final cake recipe came out absolutely delicious. The flavor just works together so well – I even surprised myself with this hit.

Ingredients:

Cake:

  • 230g self-raising flour
  • 40g cocoa powder
  • 110g brown sugar
  • 140g sliced banana (2 large bananas)
  • 1 egg
  • 140g vanilla yoghurt
  • 130g butter
  • 2 tsn coffee granules
  • 90g dates
  • 50g dark chocolate

Icing:

  • 200g thickened cream
  • 20g icing sugar
  • 1 tsn vanilla essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Sieve the flour, cocoa powder and sugar into a bowl.
  3. Make a well shape in the center of the dry mix.
  4. Mash the banana until smooth in a bowl.
  5. Add the egg and yoghurt to the banana mix and whisk with a fork until well combine.
  6. Melt the butter and add the coffee granules, stir. Add to the banana mix and stir until combine.
  7. Dice the dates and chocolate into small pieces and add to the dry mix, stir to combine.
  8. Add the wet mix into the center of the dry mix and using  a spoon stir until well combine.
  9. Add the dates and chocolate and stir to combine.
  10. Spoon the mix into the tin and flatten the top with the back of a spoon.
  11. Bake the cake for 1 hour or until a skewer inserted into the center comes out clean.
  12. Place the cake on a cooling rack until cold.
  13. Meanwhile whisk the cream, icing sugar and vanilla until peaks form.
  14. Spread over the top and sides of the cake.
  15. Decorate with shavings of chocolate and a few extra chopped dates.

 

Banana Yoghurt Mocha Date Cake recipe
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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Sticky Date and Spiced Banana Cookies

Posted on Posted in Biscuits .

Sticky Date and Spiced Banana Cookies

Sticky Date and Spiced Banana Cookies recipe

What do you do when you have left over dates and banana? You get your bake on of course! Though this recipe is for biscuits I did have to flip a coin as to if I would create a cake or biscuits.

Two of my signature dishes are my Sticky Date Pudding with Butterscotch Sauce and my Spiced Banana Cake so it only made sense to take the best of both worlds and produce a sticky date and spiced banana biscuit. Why reinvent the wheel as they say…outcome, my new favorite biscuit.

Ingredients:

  • 150g pitted dates
  • 180g butter
  • 150g brown sugar
  • 1 tsn vanilla essence
  • 1 egg
  • 256g plain flour
  • 1 tsn bi-carbonate of soda
  • 2 tsn ground ginger
  • 2 tsn mixed spice
  • ½ tsn ground star anise
  • 1 large banana

Method:

  1. Pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
  2. Boil some water and place into a bowl. Add the dates and allow the dates to plumb up for 10 minutes in the water.
  3. Drain the dates and place into a food processor and process until smooth.
  4. Using electric beaters beat the butter and brown sugar until light and creamy.
  5. Add the vanilla and egg yolk and beat for a further 2 minutes.
  6. Add the flour, bi carb, ginger, mixed spice, star anise and pureed dates to the butter mix.
  7. Beat the mix for 3 minutes until fully combine and creamy.
  8. With wet hands roll the dough into balls of 20g in size.
  9. Once the balls are rolled place them onto the baking trays.
  10. Cut the banana into 5mm round pieces and place in the center of each ball.
  11. Using your hand push the banana into the top, slightly flattening the cookie.
  12. Bake in the oven for 20 minutes or until the biscuit is hard on touch.
  13. Leave on the tray for 5 minutes then transfer the cookies onto a cooling rack.

 

Sticky Date and Spiced Banana Cookies recipe

Ingredients

Sticky Date and Spiced Banana Cookies recipe

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Sticky Date and Spiced Banana Cookies recipe

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Sticky Date and Spiced Banana Cookies recipe

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Banana and Bacon Caramel Slice

Posted on Posted in Slice .

Banana and Bacon Caramel Slice

Banana and Bacon Caramel Slice recipe

I have had the flavour pairing of bacon and banana on my radar for quite some time now, however was unsure of how to incorporate these two ingredients into a recipe that would work, have the perfect texture, complement other ingredients and be super tasty.

I’m familiar with baking with bacon and know that it is a massive flavour enhancer (my Chocolate Bacon Cake is amazing).

After a bit of experimenting I ended up very happy with a caramel slice type recipe that incorporated the bacon and banana.

The caramel and bacon work so well together, the bacon is almost like a natural salt, thus making a lovely salted caramel flavour. Additionally banana and caramel are amazing together (hello Banoffee Pie). As banana is quite a soft ingredient and does not hold is shape well (unlike marshmallow) I have opted for banana chips for this recipe. The chips actually provide a lovely complementary crunch to the smooth caramel and fluffy marshmallows.

Ingredients:

Biscuit Base:

  • 220g diced bacon
  • 100g butter
  • 90g sugar
  • 30g rice flour
  • 150 flour

Topping:

  • 40g thickened cream
  • 260g caramel sweets (lollies)
  • 90g marshmallows
  • 80g banana chips

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 15cm x 15cm square cake tin with baking paper.
  2. On a high heat place the bacon pieces in a saucepan and fry until the bacon is brown and bubbling.
  3. Place the bacon on paper towel to absorb the oil then place in a food processor (you will have 100g of cooked bacon pieces).
  4. Place the melted bacon, butter, sugar and flours in the food processor and blitz on high until the bacon is as fine as breadcrumbs.
  5. Pour the mix into the tin, flatten with a spoon and bake in the oven for 30 minutes or until firm to touch.
  6. Cut up the banana chips into small pieces as well as the marshmallows.
  7. Scatter the banana and marshmallows over the top of the biscuit base.
  8. Place the cream and caramels in a saucepan on a medium heat and stir until the caramel and cream become smooth and melted.
  9. Pour the warm caramel over the top of the slice.
  10. Allow the caramel to set then cut into square pieces.

 

Banana and Bacon Caramel Slice recipe

Step 2

Banana and Bacon Caramel Slice recipe

Step 4

Banana and Bacon Caramel Slice recipe

Step 5

Banana and Bacon Caramel Slice recipe

Step 7

Banana and Bacon Caramel Slice recipe

Step 8

Banana and Bacon Caramel Slice recipe

Step 8

Banana and Bacon Caramel Slice recipe

Step 9

Banana and Bacon Caramel Slice recipe

 

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