Creme Egg Grilled Banana Boats with Breakfast Waffles

EASTER IS HERE!!!! And judging by my latest stats you guys totally know about it as my Creme Egg Tiffin, Cupcakes, Cookies and Brownie recipes have been my top hits. Not hard to see why though…

With my obvious obsession, the lovely Cadbury UK team sent me the most eggciting package I have ever received in the post and you have them, along with London’s Rinkoff Bakery, to thank for this recipe below – it’s the perfect Easter brunch.

These grilled banana boats are super easy to make, the banana almost caramelises as it’s baked which is perfect with the gooey melted marshmallows and Creme Egg ganache. The crushed pecans add a crunch and a savoury edge which I loved but I also substituted these for crushed digestives (think S’mores meets Creme Egg – dreamyyyy) for my younger sisters. You can enjoy these on their own as a dessert or top them onto some Breakfast Waffles which I’ve included the recipe for below. This will require a waffle iron though.

This is just one of the recipes Rinkoff Bakery have created with Cadbury Creme Eggs and I have my eyes on their Meringue Nests and Mini S’mores Brownie cupcakes next but I’ve been seriously lacking in time these past few weeks so may make a trip to the bakery this weekend!

Tips: The ganache is really simple to make, just keep an eye on it as you come close to the time given and have faith, it will come together.

Ingredients:

Breakfast Waffles (makes 8-10 medium sized waffles):

120g self raising flour
1 tsp caster sugar
1tsp baking powder
1 large egg
240 ml milk
1 tsp Vanilla extract or 1 tsp Cinnamon (optional)

Banana boats:

6 large ripe bananas, unpeeled
2 tbsps chopped pecans or crushed digestive biscuits
6 tbsps mini marshmallows

Cadbury Creme Egg ganache:

4 Cadbury Creme Eggs
100g butter (I used unsalted)

Method for the waffles:

Preheat your Waffle Iron and add all the dry ingredients into a large mixing bowl. Next, whisk the milk butter and vanilla extract (if using) together in a glass jug then add to the mixing bowl. Whisk all the ingredients together until you have a smooth runny batter and tablespoon onto your waffle iron and keep warm in the oven until ready to serve

Method for the Cadbury Creme Egg ganache:

In a saucepan, heat up a small amount of water and place a glass bowl on top like a bain marie
Place the 4 Cadbury Creme Eggs and butter in the glass bowl and stir until all the ingredients have melted (this should take approximately 4 or 5 mins). The mixture should have a slight gloss and be quite runny
Leave to cool for a minute or two and drizzle the ganache over the banana boats complete with some broken pieces of Cadbury Creme Eggs (or halves, if you’re greedy like me)

Method for the banana boats:

Cut 6 (12 inch) sheets of foil and heat oven to 180c. With a sharp knife, make a deep cut lengthwise in the inside curve of each banana – being careful not to cut all the way through to the banana
Cover the banana with 1 sheet of foil (so the slit is still visible) forming boats. Holding each banana in your hand, fill the pockets with the marshmallows and crushed pecans or biscuits (around 1/2 tsp of each)
Cover the slits with a piece of foil and place under the grill over a medium heat for 8-1o mins or within your preheated oven for around 15 minutes. The marshmallows will be soft and gooey and the banana will have blackened slightly round the edges
Spoon straight out of the peel or on to the breakfast waffles with the delicious Cadbury Creme Egg ganache