Thyme & Banana Loaf with Caramel Drizzle
A moist banana loaf lifted with fresh thyme and finished with a glossy caramel drizzle for a quietly elegant twist on a classic bake.
Banana Hazelnut Tarte Tatin with Cardamom Ice Cream
This banana-hazelnut tarte tatin is rich, buttery and deeply caramelised, with soft fruit and a crisp pastry lid. A pinch of salt keeps the sweetness balanced and the toasted hazelnuts add crunch in every slice.
To match the warm tart, the cardamom ice cream is a simple no-churn mix of cream and condensed milk. Make the ice cream ahead, then bake and serve the tart while it is still slightly warm.
Method
20m30m4h
- Whip the chilled double cream to soft peaks, then fold in condensed milk, vanilla and cardamom until smooth. Transfer to a freezer-safe container and freeze for at least 3 hours.
- Heat the oven to 200°C (180°C fan). Lightly grease a 24 cm ovenproof frying pan or tatin dish.
- Melt the butter in the pan over medium heat, add sugar and cook for 3–5 minutes until a deep amber caramel forms.
- Arrange the banana halves cut-side down in the caramel and scatter over the toasted hazelnuts and a pinch of sea salt.
- Lay the puff pastry over the fruit, tuck the edges down the inside of the pan and pierce the centre once to vent steam.
- Bake for 25–30 minutes until the pastry is deeply golden and crisp.
- Rest the tart for 5 minutes, then carefully invert onto a serving plate.
- Slice and serve warm with scoops of cardamom ice cream.
Ingredients
- 80 g Hazelnuts toasted and roughly chopped
- 1 tsp Vanilla extract for ice cream base
- 1 pinch Sea Salt to balance caramel
- 1 tsp ground cardamom or seeds from 8 pods, finely ground
- 1 sheet (about 320 g) Puff Pastry ready-rolled
- 200 ml Sweetened condensed milk full-fat
- 4 Ripe Bananas peeled and halved lengthways
- 140 g Golden caster sugar for caramel
- 300 ml Double cream well chilled
- 75 g Unsalted butter plus extra for greasing
Notes
Freeze the ice cream base for at least 3 hours, or overnight for a firmer scoop.
If your bananas are very ripe, reduce the caramel cooking time slightly to avoid scorching.
Let the tart rest for 5 minutes before inverting so the caramel settles.
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