1. Begin making the banana bread by combing 2 whole eggs, 3/4 cup of granulated sugar, 3/4 cup of brown sugar, 2 tsp of salt, and give this a good whisk. Next add in 1 cup of milk, 1 tbsp of vanilla paste (or extract), and 1/4 cup of melted butter. Continue whisking for another 2 minutes, or until well combined. Once thoroughly mixed, add in 1 tbsp of baking soda, 1 1/2 cups of all purpose flour, and 2-3 ripe bananas. Begin mashing in the bananas and bring to a stir. Whisk until you have a thick batter, but do not over whisk and cause the dough to be tough. Transfer the banana bread batter to a loaf tray that has the bottom lined with parchment. Fill the pan 2/3 the way up. Bake at 350°F for 25-30 minutes, or until golden brown and cooked through.
2. You can toss together a quick crumble like I did by combing flour, a few pads of butter, and cinnamon sugar. Use your hands to combine until is begins to crumble. Toss it on a baking sheet and bake for 10 - 15 minutes at 350°F or until dark golden brown.
3. Whip up a quick brown butter semifreddo ice cream by combining 2 cups of heavy cream, 1/2 cup of honey, and 2 tbsp of vanilla paste (or extract). Fully whip before adding in 1/2 cup of melted brown butter. Continue to whip until well combined and fully whipped. Transfer to a loaf pan line with parchment paper so that the slices are the same size as the bread. Smooth out the whipped cream and freeze for 2-3 hours before slicing.
4. When the banana bread is cool enough to handle, remove it from the pan and cut into fairly thick slices. Take two slices and top them with a praline spread. It’s simply made by combing 2 tbsp of hot water, 1/2 cup of brown sugar, and 1/2 cup of peanut butter. Top with a slice of the brown butter semifreddo ice cream, and sandwich it in-between the banana bread slices. Give is a good roll in the crumbles and all that’s let to do is ENJOY!
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