Banana pain perdu with cardamom and buttermilk

Banana pain perdu with cardamom and buttermilk

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Pain perdu, or lost bread, is a tremendous way to use up any stale bread. Softened here in a mixture of buttermilk and banana with cardamom, it is an easy and quirky interpretation of banana bread.

Ingredients

Quantity Ingredient
1 large, very ripe speckled banana
300ml buttermilk, (use yoghurt thinned with milk if you prefer)
1 egg
A pinch salt
1/4 teaspoon ground cardamom
or Quatre épices
A pinch ground cinnamon, to taste
a splash of milk, (optional)
4 slices good-quality stale bread
butter, for frying

To serve

Quantity Ingredient
runny honey
maple syrup
toasted nuts
seeds
more banana, as you like

Method

  1. Mash the banana in a large shallow bowl and whisk in the buttermilk, egg, salt and spices. If the batter appears too thick (it should be pourable), add a splash of milk to thin it out.
  2. Let the batter rest for 5 minutes and preheat a non-stick frying pan.
  3. Dip the bread slices into the batter and let the bread absorb some of the mixture for a few seconds on each side.
  4. Add a knob of butter to the frying pan and swirl to coat. Over a moderate heat, add the soaked bread and cook for about 2–3 minutes each side, until golden brown.
  5. Serve immediately.
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