finest* sugared croissants with bananas and salted butterscotch sauce recipe

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  • Serves 4
  • 10mins to prepare and 10mins to cook
  • 613 calories / serving
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Toss the sliced bananas with 10g brown sugar. Melt 5g (a teaspoon) butter in a frying pan set over a medium heat and add the bananas. Toss over the heat for a couple of minutes until caramelised, but still holding their shape. Set aside on a warm plate and keep warm.

To make the butterscotch sauce, warm all the remaining ingredients through in the frying pan until the butter melts, stirring to form a sauce. Set aside.

Preheat the grill to medium. Brush the cut surfaces of the croissants with the melted butter. Combine the sugar and cinnamon in a small bowl and sprinkle lightly and evenly over the buttered croissant surfaces. Put the croissants on a baking tray, cut-sides up, and grill for 45 seconds to 1 minute, until caramelised. Keep warm.

Lightly whip the double cream and yogurt with the icing sugar and serve spoonfuls with the grilled croissants, caramelised bananas and salted butterscotch sauce.

Cooks tip: If this is destined to be eaten by grown-ups, feel free to add a splash of rum or whisky to the butterscotch sauce for a bit of a kick.

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  • Ingredients

  • For the bananas and salted butterscotch sauce

  • 2 large bananas, peeled and sliced
  • 60g (2oz) light brown sugar
  • 15g (1/2oz) butter
  • 100ml (3 1/2fl oz) single cream
  • a large pinch of salt
  • For the sugared croissants

  • 20g ( 3/4oz) butter, melted
  • 4 finest* French butter croissants, sliced in half horizontally
  • 3tsp light brown sugar
  • 1/4tsp ground cinnamon
  • 75ml (3fl oz) double cream
  • 45ml (3tbsp) 0% fat Greek yogurt
  • 2tsp icing sugar
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  • Energy 2560kj 613kcal 31%
  • Fat 36.7g 52%
  • Saturates 20.9g 105%
  • Sugars 36.9g 41%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 66.1g Protein 9.2g Fibre 3.8g

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