Tesco Finest sugared croissants with bananas and salted butterscotch sauce recipe
Ingredients
For the bananas and salted butterscotch sauce
- 2 large bananas, peeled and sliced
- 60g (2oz) light brown sugar
- 15g butter
- 100ml (3 1/2fl oz) single cream
- a large pinch of salt
For the sugared croissants
- 20g ( 3/4oz) butter, melted
- 4 Tesco Finest French butter croissants, sliced in half horizontally
- 3tsp light brown sugar
- ¼ tsp ground cinnamon
- 75ml (3fl oz) double cream
- 45ml (3tbsp) 0% fat Greek yogurt
- 2tsp icing sugar
Each serving contains
- Energy
- 2560kJ 613.0kcal
- Fat
- 37g
- Saturates
- 21g
- Salt
- 1.3g
- Sugars
- 37g
of the Reference intake
Carbohydrate 66.1gProtein 9.2gFibre 3.8g
Method
- Toss the sliced bananas with 10g brown sugar. Melt 5g (a teaspoon) butter in a frying pan set over a medium heat and add the bananas. Toss over the heat for a couple of minutes until caramelised, but still holding their shape. Set aside on a warm plate and keep warm.
- To make the butterscotch sauce, warm all the remaining ingredients through in the frying pan until the butter melts, stirring to form a sauce. Set aside.
- Preheat the grill to medium. Brush the cut surfaces of the croissants with the melted butter. Combine the sugar and cinnamon in a small bowl and sprinkle lightly and evenly over the buttered croissant surfaces. Put the croissants on a baking tray, cut-sides up, and grill for 45 seconds to 1 minute, until caramelised. Keep warm.
- Lightly whip the double cream and yogurtwith the icing sugar and serve spoonfuls with the grilled croissants, caramelised bananas and salted butterscotch sauce.
- If this is destined to be eaten by grown-ups, feel free to add a splash of rum or whisky to the butterscotch sauce for a bit of a kick.
- See more Banana recipes
