Ironed banana bread with raspberry curd, wood sorrel oil, manuka honey comb & finger lime

Ironed banana bread with raspberry curd, wood sorrel oil, manuka honey comb & finger lime

Created by Shannon Nealon, Head Chef, Madeline's at Jells.


30 Minutes



For 6 people

  • 200 grams Castor sugar (for curd)
  • 4 Eggs
  • 0.75 cup(s) Lemon juice
  • 300 grams Diced butter
  • 100 grams Pureed
  • 325 grams Castor sugar (for honeycomb)
  • 50 grams Manuka honey
  • 125 grams Glucose
  • 120 grams Water
  • 1 tablespoon(s) Bi carb
  • 0.33 Punnet of wood sorrel
  • 0.25 cup(s) Coconut oil
  • 595 grams Gluten-free all-purpose flour
  • 0.5 teaspoon(s) Xanthan gum
  • 0.25 cup(s) Brown sugar
  • 2 teaspoon(s) Baking powder
  • 1.5 teaspoon(s) Nutmeg
  • 2 Ripe bananas, mashed
  • 0.25 cup(s) Canola oil
  • 425 grams Almond Milk
  • 1 Punnet Flowerdale Farm Red Vein Sorrel Foliette
  • 1 Punnet Flowerdale Farm Assorted Edible Flowers
  • 1 Punnet Flowerdale Farm Finger Limes
  • 1 Scoop diced fresh fruit per serve
  • 1 Ice cream scoop per serve
  • 4 teaspoon(s) Mascapone per serve

Adjust Quantity


  1. Raspberry Curd: Whisk together 200g caster sugar and 4 eggs in a large bowl. Add the lemon juice and raspberries whisk to combine. Place the bowl over a pot of simmering water. Whisk gently until the mixture reaches 80 degrees on a thermometer. Remove the curd from the heat and pour through a strainer. Add 300g diced butter and use stick blender to blend until all combined and smooth, cool for use later.
  2. Manuka Honeycomb: Place 325g castor sugar, manuka honey, glucose and 120g water in a heavy based pot and boil till it reaches 160 degrees, then stir in 1 tablespoon of bi carb. Pour into tray lined with baking paper. Allow to cool before breaking up with a rolling pin.
  3. Wood Sorrel Oil: Combine 1/3 punnet wood sorrel and ¼ cup coconut oil in food processor and puree until smooth.
  4. Ironed Banana Bread: Preheat waffle iron and spray with cooking oil. In a large bowl, beat canola oil, brown sugar and bananas together. In a separate bowl, whisk the xanthan gum, baking powder, nutmeg and flour together. Gradually add the flour mixture to the wet mixture, alternating with the almond milk until combined. Pour batter into the waffle iron. Cook for about 5 minutes.
  5. To Serve: Place ironed banana bread in centre of plate and stack with raspberry curd, mascarpone, crushed honey comb, wood sorrel oil, Flowerdale Farm edible flowers, red vein sorrel foliette, wood sorrel leaves, finger lime pearls, fresh fruit and top of with ice cream.