John Torode's banana French toast

He knows a thing or two about a good brunch. And today, John’s here with an indulgent treat - his banana-stuffed french toast with maple syrup.

Serves 4

Ingredients:

1 loaf bread, unsliced (white tin loaf )

2 bananas, peeled and sliced in half, lengthways

3 eggs

50ml buttermilk

pinch of salt

1 tsp cinnamon

2 tsp sugar

50g butter

30ml vegetable oil

To serve, crème fraiche and maple syrup

Method:

• Cut the bread into 5cm thick slices and remove the crust. Using a small sharp knife, make an incision in one of the long sides and fill with sliced banana - spread out evenly to fill the whole pocket, but be gentle so it doesn’t split. Repeat for the other slices.

• Beat the eggs with the buttermilk, salt, cinnamon and sugar

• One at a time, dip the filled bread in the egg mix and turn three times, leave to soak for 30 seconds and turn again

• Gently heat a large frying pan then add some butter and a little oil. When the butter has melted and starts to sizzle, carefully place two pieces of the soaked bread in the pan.

• Cook each side gently, adjust the heat so it cooks slowly and smells of buttery toast... it will take a couple of minutes each side

• Remove from the pan, wipe the pan out and repeat with the other two pieces

• Slice and serve with crème fraiche and maybe some maple syrup - iit won’t last long!