Ingredients

4 Coop Fairtrade bananas, sliced diagonally
2½ tbsp Fairtrade icing sugar
125g Coop Italian ricotta
2 tsp ground cinnamon
2 local eggs
150ml local single cream
40g local unsalted butter
8 slices Coop Irresistible sourdough bloomer
2 tbsp maple syrup
2 tbsp Coop flaked almonds, toasted

Method

1. Combine the ricotta with ½ tsp of the cinnamon and ½ tbsp of the sugar. Whisk the eggs, cream, remaining sugar and 1 tsp of the cinnamon in a shallow dish

2. Melt half the butter in a frying pan over a medium heat. In batches, submerge the bread in the egg mixture for 20 seconds, then fry for 2-3 mins each side until golden. Keep warm until needed

3. Put the remaining butter and cinnamon in the pan with the syrup, and fry the banana for 1-2 mins each side until golden

4. Spread the ricotta over the French toast and top with the banana and almonds. Drizzle with any pan juices, then serve