Banana cake, miso & muscovado and sunflower praline

Down

CHANTELLE NICHOLSON
CHEF PATRON, TREDWELLS

This is a delicious, sticky dessert that is comforting on cold autumn nights. Miso is one of my favourite ingredients to use. With a similar taste to salt, it contains umami which gives an unusual savoury twist. I am sure you will agree, this combination is very moreish.

Banana cake
65g unsalted butter
40g caster sugar
40g dark brown sugar
25g golden syrup
1 egg
2 bananas, baked in their skins for 10 minutes at 200 degrees, then mashed
25ml hot milk
125g self raising flour
1/2 teaspoons baking soda

Sunflower seed praline
200g sunflower seeds, heavily toasted
100g caster sugar

Miso & muscovado cream
6g miso
17g muscovado sugar
25g milk
100g double cream
35g créme fraiche

Banana miso caramel
2 overripe bananas, mashed
100g caster sugar
30g muscovado sugar
25g rum
10g miso paste
30g milk
100g double cream
30g unsalted butter

Preheat the oven to 170 degrees
Grease and line a 20cm square cake tin
Prepare a baking tray with a sheet of greaseproof paper

1. Begin by making the Banana cake, cream the butter and sugar till fluffy.
2. Add the egg and banana then baking soda dissolved in hot milk.
3. Lastly fold in the flour.
4. Pour into the lined cake tin and bake in for 20-25 minutes at 170 degrees, until the cake is just firm in the centre and a skewer comes out clean when inserted into the middle.

Whilst the cake is cooking, prepare the Sunflower seed praline, Miso & muscovado Cream and the Banana miso caramel:

5. For the praline, put the caster sugar in a small heavy – based saucepan or frying pan. Place over a medium heat and leave the sugar to melt and caramelise to a deep golden colour, swirling the pan occasionally to get even caramelisation.
6. Remove from the heat and add the sunflower seeds. Mix well with a spatula and quickly pour onto the lined baking try.
7. Place the cooled praline into a blender and blend with a little water until a thick paste forms.

8. In a separate saucepan, place the miso, muscovado & milk over a low heat. Dissolve the sugar to form a smooth paste.
9. In a bowl, beat the double cream and creme fraiche together until stiff then fold in the miso & muscovado paste

10. Now for the Banana miso caramel. Melt the caster sugar over a medium heat. Once it has melted into a liquid, swirl the caramelising sugar until a deep golden colour is reached.
11. Add the bananas and muscovado sugar. Cook out until the liquid has come out of the bananas and a thick puree consistency is reached.
12. Add the rum, and use it scrape all the delicious caramel from the bottom of the pan. When the liquid has evaporated add the miso paste, milk & cream. Whisk well.
13. Add the butter, cube by cube and blend with a hand blender until smooth.

To serve, drizzle the caramel over a slice of warm Banana cake. Add a good dollop of the Miso & muscovado Cream and sprinkle over the Sunflower seed praline.