Bananas Foster

Procedure for Banana Bread:

1. Preheat the oven to 350°F. Grease and flour two sheet pans. Lightly roast pecans on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
2. In a mixing bowl, cream together softened butter, sugar and honey.
3. Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with eggs, mixing until blended.
4. In a separate bowl, whisk together flour, baking soda and salt, then add to batter.
5. Add 1/2 tsp. of vanilla extract and mix in chopped pecans. Pour into prepared sheet pan. Bake at 350˚F for 14-18 minutes in convection oven at low fan speed or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 minutes before transferring to a wire rack to cool.

Procedure for Meringue:

1. Preheat oven to 225°F. Line baking sheet with parchment paper or spray with cooking spray.
2. Beat egg whites in large bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually, a little bit at the time, beat in sugar until sugar is dissolved and stiff, glossy peaks form. Beat in vanilla.
3. To make meringue kisses, pipe or dollop about 2 Tbsps. meringue on baking sheet. Bake in preheated 225°F oven until firm, about 40 minutes. You can turn off the oven and let them keep drying overnight.
4. To keep them from getting soggy, store in airtight container or keep in dehydrator at a very low temperature.

Procedure for Cinnamon Cream Cheese Frosting:

1. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
2. Add 3 cups confectioners’ sugar, vanilla and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

Procedure for Caramel Garnish:

1. Place the sugar, water and glucose syrup into a pan. Stir over high heat until it is boiling and the sugar has dissolved.
2. Wash down the sides of the pan using a wet pastry brush and leave to boil, unstirred over high heat until it is golden.
3. Remove from the heat and use to make sugar decorations.

Assembly:

1. Cut the cake in rectangles about 5x10 inches. Trim all imperfection so all the edges are neat and clean.
2. Put the cream cheese frosting in a piping bag and pipe even layers on the cake to spread with an offset spatula. Be careful not to put frosting in the edges, leave the top layer without frosting.
3. Stack five layers of cake, then cut the cake in half vertically with a very sharp knife. Then cut the cake horizontally. Try to cut perfect squares.
4. For plating, lay the cake horizontally so the layers are facing vertically. Garnish with sliced, bruléed bananas, meringue kisses and caramel garnish. Add a scoop of ice cream and enjoy.

Chef's notes: Store caramel and meringue keep in dry place. To add moisture to cake, add some simple syrup.