Ingredients
- 150 g dark chocolate
- 150 g vegetable whipping cream
- 100 g brown sugar
- 25 g salted peeled peanuts
- 8 slices of homemade milk-free crusty bread
- 4 tablespoons of peanut butter
- 2 ripe bananas
For the chocolate, banana and peanut toast recipe, melt the chocolate in a bain-marie and let it cool. Whip the cream with the electric whisk, then incorporate it in the melted chocolate to obtain a vegetable ganache. Dissolve the brown sugar in a saucepan with 20 g of water and cook it until you get a very light caramel.
Incorporate whole peanuts and another 25 g of hot water to make it more fluid. Peel the bananas and cut them into rounds or in half lengthwise and again in 2 on the short side.
Toast the slices of bread in a pan or in the oven for a couple of minutes, spread a spoonful of peanut butter on 4 of them, then distribute the chocolate ganache, bananas and complete with the peanut caramel. Close the toast with the remaining slices of bread.
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