The dish was originally created by former head chef at the Queen’s Head pub in Kingston, Kiah Enticknap, for last year’s International Women’s Day menu dish competition.
After winning the competition, the banana bread was added to the Fuller’s menu.
Costing around 90p per portion to make, Fuller’s sells the banana bread for £7.95.
The pubco, which operates 208 managed businesses and 175 tenanted sites across London and the south-east, serves the plate with a salted caramel and rum sauce alongside a scoop of vanilla ice cream.
Fuller’s Banana Bread
Ingredients:
- 150g unsalted butter
- 260g caster
- 3 free-range eggs
- 300g banana
- 340g self-raising flour
- 5g baking powder
- 45ml semi-skimmed milk
Method:
- Heat the oven to 180*C.
- Grease a loaf tin and line with parchment paper
- Soften the butter then add all the ingredients into one bowl and mix thoroughly
- Pour the mixture into the loaf tin and level the mixture
- Bake for 30 minutes at 180*c, and then 20 minutes at 160*c
- Check with a skewer that it is cooked (The skewer should come out clean if you stab the loaf in the middle)
- Remove from the loaf tin when cooked and allow to cool
- Portion and label then store in the fridge until needed for up to 3 days
To take part in The MA’s Dish Deconstructed series please contact rebecca.weller@wrbm.com. Check out the previous Dish Deconstructed here.
