Le Transat Recipe

Prepare and preheat

Preheat oven to 175°C (350°F). Lightly grease a 9x5-inch loaf pan and line with parchment paper leaving a slight overhang for easy removal.

Mix wet ingredients

In a large bowl, mash the ripe bananas until mostly smooth (small lumps are fine). Stir in the melted butter, granulated sugar, brown sugar, egg, yogurt (or sour cream) and vanilla until combined.

Combine dry ingredients

In a separate bowl whisk together the flour, baking powder, baking soda and salt.

Combine batter

Fold the dry ingredients into the wet mixture gently until just combined; do not overmix. If using walnuts or chocolate chips, fold them in now.

Bake

Pour batter into prepared loaf pan, smooth the top and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 30 minutes, loosely tent with foil.

Cool and slice

Allow the loaf to cool in the pan for 10–15 minutes, then lift out using the parchment overhang and cool on a wire rack. Slice warm or at room temperature to serve.

Make the compote

In a small saucepan combine the diced apple, mixed berries, sugar, lemon juice, water and cinnamon (if using). Cook over medium-low heat, stirring occasionally, until the fruit breaks down and mixture thickens, about 8–10 minutes. Mash lightly with a fork for a chunky compote or simmer a minute longer for smoother texture. Taste and adjust sweetness or lemon as desired. Remove from heat and cool slightly.

Assemble yogurt

Divide the vanilla yogurt into serving bowls or glasses. Spoon a generous 2–3 tablespoons of warm or cooled compote over each portion of yogurt. Reserve some compote for topping the banana bread if desired.

Toast granola

Preheat oven to 160°C (325°F). On a baking sheet toss the rolled oats, chopped nuts, seeds and a pinch of salt with honey (or maple syrup) and oil until evenly coated. Spread in an even layer and bake for 12–15 minutes, stirring halfway, until golden and fragrant. Let cool completely — it will crisp as it cools.

Store or serve

Break into clusters and either store in an airtight container for up to 1 week or sprinkle immediately over the yogurt and compote.

Prepare fruit

Wash, peel and cut the pineapple into small cubes, peel and slice the kiwi, and halve grapes if large. Combine in a small bowl and toss gently with a few torn mint leaves if using.

Plate the full dish

Arrange 1–2 slices of banana bread on each plate or board. Place a serving bowl (about 1/2 cup) of vanilla yogurt topped with 2–3 tablespoons of fruit compote and a generous sprinkle (about 2–3 tbsp) of granola. Add a small bowl of fresh fruit on the side. Garnish yogurt with a few extra granola clusters and a mint leaf for color.