I'm showing you how to make this caramel pecan banana bread with caramel toffee sauce. Yes, it really is as delicious as it sounds. Caramel Pecan Banana Bread Recipe: Banana Bread: 60 g (1/4 cup) butter 260 g (1 cup) packed dark brown sugar 2 large eggs 275 g (1 1/2 cups) all purpose flour 1 1/4 tsp baking soda 1 tsp salt 100 ml buttermilk 4 very ripe bananas 100 grams 1/2 cup pecans Caramel Toffee Sauce: 260 g (1 cup) packed brown sugar 113 g (1/2 cup) butter 250 ml (1 cup) whipping or heavy cream 1 tbsp golden syrup or corn syrup Cream together butter and brown sugar in a mixing bowl. Then add in two eggs and mix that together until well combined. For the dry ingredients, whisk together flour, baking soda and salt. You will also need 100 ml of buttermilk, you can buy it or make your own. If you want to make your own check out this link: https://www.youtube.com/watch?v=iATeIvaGVXE Alternate additions of the dry ingredients and buttermilk to the batter. Once those are both completely incorporated, keep the mixer going and add in four super ripe bananas and the chopped pecans. Grease and line a loaf tin with parchment and pour in your batter. Bake at 175 c or 350 f for about 45 minutes. Baking time always varies depending on your oven so make sure to check your banana bread periodically after the 30 minute mark to see how it’s doing. Once its firm to the touch and a skewer inserted into the centre comes out clean, it’s done. For the caramel toffee sauce, combine sugar, butter, cream and golden syrup in a pot and heat this for 5-10 minutes until all the sugar has dissolved and the sauce is a bubbling and rich golden brown. Take this off the heat and stir in vanilla then transfer to a shallow container and cool in the fridge. Once cool , transfer to a jar and store or serve. To serve, slice up your banana bread, top with caramel toffee sauce, some pecans and some dried banana chips if you fancy. I don’t want to say this is the best, most perfect banana bread you’ll ever eat, but if such a thing did exist, this would come pretty close. It’s moist but not too dense, rich, warming and an overall great combination of the flavours of pecan, caramel and banana. Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ FACEBOOK: https://www.facebook.com/chefstudio86/ MY WEBSITE: chef.studio TWITTER: https://twitter.com/ChefStudio_ My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: https://amzn.to/2wgcrly My Lens: https://amzn.to/3dVFNq7 My Tripod: https://amzn.to/2RbS5RK The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channe ... https://www.youtube.com/watch?v=1Xbq_Aj6N5U

Today we head up to a local mushroom inoculation and cultivation business in Ontario that inoculates hardwood logs with shitake and oyster mushroom spawn. We talk to Bruno and his wife Paula about what it takes to run this business and why running Mycosource is so important to them. Feel free to follow me on Instagram: @kaccreative Twitter: @kaccreative Check them out at mycosource.com Next week, I'll be making a dish based on my favourite mushroom dish, mushrooms on toast. ... https://www.youtube.com/watch?v=JDqMImrQy5g

Here are two basic methods of making watercress purée. Both are super simple and add great additional flavour and colour to a plate. For the first method you'll need, half a white onion diced, a small potato, diced, 40 g butter and 150 g watercress. For the second method, 150 g water cress, salt, and about 3 tablespoons (50 ish grams) olive oil, clarified butter or any other oil or fat your little heart desires. You will get better results making the watercress puree if you are using a better blender like a vitamix or a thermomix but even if you have a cheap blender like me you can still get fairly good results. If you haven't already, consider subscribing and connecting with me elsewhere @kaccreative Thanks for watching as always! ... https://www.youtube.com/watch?v=vxf4hpp44RY

Wanted to test out this #shorts thing with this clip of the mirror glaze from episode 3 of The Best Laid Schemes series, an immersive cooking series created as a love letter to Scotland. The Skye Boat dish, inspired by one of Scotland's most famous songs, is a cake is made up of a lemon curd mousse, blueberry mousse, lemon cake, white chocolate sail boat, mirror glaze and of course a cotton candy cloud. Check out the full episode if you're interested in pastry, recipe tutorials, cake decorating or Scotland. HEAD HERE FOR THE FULL EPISODE: https://www.youtube.com/watch?v=-RLeP3Y4HGk&list=PLnVs4jmXLzHMnpygCUBn-8Ie7oeh3n7jE&index HEAD HERE FOR THE FULL SERIES: https://www.youtube.com/watch?v=XYLCTQ_Ehtw&list=PLnVs4jmXLzHMnpygCUBn-8Ie7oeh3n7jE Help support me in making more series like this by becoming a patron. BECOME A PATRON: https://www.patreon.com/chefstudiokrissy CONNECT ON INSTAGRAM: https://www.instagram.com/chefstudiokrissy/ VISIT THE WEBSITE: https://chef.studio/ MUSIC IN THIS #SHORT: Avenoir By Katharine Petkovski https://open.spotify.com/track/0PFucqe1UPVXdWo3elMH47?si=oODa9B4AQzeYoo1N0HtswQ The music in this #short is by film composer, Katharine Petkovski. Find her music and support her here: Katharine's Insta: https://www.instagram.com/katharine.p/​ Katharine's Website: https://www.katharinepetkovski.com/​ Katharine's Spotify: https://open.spotify.com/artist/2oTL4l9yY0pzkWPAYiQdyA?si=61D9xzhfRqWqYKjHzmmReA KATHARINE’S SOUNDCLOUD: https://soundcloud.com/kpetkovs97 I've lived in Scotland for the past few years and wanted to create this series as a love letter to the place I call home. I had originally intended to film and create the series in Scotland but when I came back to Canada during the pandemic I found myself unable to return. I decided, instead of feeling down about it, I would create something. This is the first of what are hopefully many seasons of Chef Studio, an immersive, artistic, food and cooking show focused on creating dishes inspired by the world around us. Each season, the subject will change and the subject can be almost anything. This season is inspired by the lands and lochs of Scotland. ... https://www.youtube.com/watch?v=SvKni5M28N8