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Caramelised bananas on French Panettone


  • Put ½ cup cream with the honey and pecans in a heavy-bottomed pan and gently cook until slightly thickened.
  • Then add the bananas and gently toss until tender. Taste for sweetness.
  • Beat the remaining cream with the sugar and eggs in a large bowl until well combined.
  • Then dip the Panettone slices in the egg mixture, one at a time, and fry in a buttered non-stick pan until the custard is set on both sides. Drain on kitchen paper towels.
  • Spread jam on top of the fried Panettone and serve with a good dollop of the banana sauce and a sprinkling of caster sugar on top.


  • ½ cup + 100 ml thickened cream
  • 1 cup honey
  • 1 cup pecan nuts, dry toasted
  • 4 unripe bananas, sliced
  • 1 tbsp sugar
  • 2 eggs
  • 1 Panettone, sliced
  • unsalted butter
  • good quality jam
  • 3 tbsp caster sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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