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