Chocolate & Banana Toasties with Peanut Butter Caramel

Cook Time 45 minutes + cooling time

Servings Makes 4 toasties


Peanut Butter Caramel

150ml cream

60g peanut butter, smooth or crunchy

100g caster sugar

Chocolate Cream

125ml cream

1 tbsp glucose syrup

110g dark chocolate, chopped

25g unsalted butter, room temperature

8 slices bread or brioche 1cm thick

1 banana

as needed salt flakes – for assembly

as needed unsalted butter, soft


Boil the cream, remove from the heat and add the peanut butter. Whisk to mix in and leave aside.

Place a separate large saucepan over a medium heat for a minute to get hot.  Gradually add the sugar to the pan in three stages. Stir with a wooden spoon or heat resistant spatula to dissolve the sugar and cook it to a deep amber colour in between adding each stage.

Once all of the sugar is in and you have a golden caramel add half of the scalded peanut butter cream. BE CAREFUL! This mixture will expand furiously and the steam is extremely hot. Whisk the mixture and gradually add the remaining cream until all is in.

Bring the cream to a boil with the glucose and pour it onto the chocolate.

Leave it to stand for 30 seconds before adding the butter and stirring it with a rubber spatula until you have a smooth and shiny cream.

Cover the surface of the cream with cling film and leave to cool down at room temperature for a couple of hours.

Lay all of the brioche or bread slices onto a work bench or board and liberally spread the chocolate cream onto each slice. Use a knife or palette knife to spread the cream to just inside the edges of the slices and make sure it is nice and thick. Sprinkle a few salt flakes on top.

Arrange the slices of banana onto four of the slices and top these slices with the remaining four slices of bread. Press down gently and then spread the top with some softened unsalted butter. Add sprinkle of salt.

Flip each sandwich butter side down onto a heated sandwich press or frying pan, spread butter onto the top of the sandwich and dust with icing sugar. Cook evenly for 2 minutes before flipping over and cooking for a further two minutes.

Remove from the press/pan and leave to sit for a minute, cut in two arrange on the plate with more icing sugar and some peanut butter caramel.


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