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 I'm making a quick recipe for candied maple bacon. My method is a bit different than what Iv'e seen others do but this has always worked well for me. I simply mix together brown sugar and maple syrup, I used the local maple syrup that I bought recently from a farm nearby called Purple Woods here in Ontario. Then I dredge the bacon through the syrup mixture and place it onto a pan with a rack on it. I make sure to cover the base of the pan in foil before doing this as it will help cut down on cleaning time and save you a headache later on. I bake mine at 350 instead of 400 which a lot of people seem to cook their candied bacon at but I find it's much more likely to burn if you cook it at 400. I just want it to caramelize nicely and if that means having it in a bit longer and lower temperature that's fine by me. Once the bacon is finished cooking, I place it onto a piece of parchment paper as I find that the candied bacon has a habit of sticking to the rack. When the candied maple bacon is cooled it's ready to eat! If you like this video make sure you subscribe for more culinary and chef related content. More videos coming soon. ... https://www.youtube.com/watch?v=Z427YZ5cIlY

Here's an easy tutorial on how to make edible chocolate leaves. The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/chefstudio03221 These edible chocolate leaves are easy to make without any fancy equipment or silicone molds, in fact all you need is one easy to find ingredient to get super detailed looking leaves. These edible leaves are great for garnishing desserts or can be used as cake/ cupcake toppers and decorations. Edible Forest Floor Video: https://www.youtube.com/watch?v=G5wiPhVNTH4&t //SUBSCRIBE https://www.youtube.com/chefstudiochannel Subscribe and hit the bell notification button for new videos. //FOLLOW Instagram: https://www.instagram.com/chefstudio_ Twitter: https://twitter.com/chefstudio_ Website: https://chef.studio //SUPPORT Patreon: https://www.patreon.com/chefstudio //COLLABORATE https://chef.studio/contact/ Want to work with us? Drop us a line. //ABOUT CHEF STUDIO Chef Studio is a James Beard-nominated, independent studio that specializes in creating and producing better, more creative food and cooking content for the good people of the internet. We strive to make innovative, high-quality, creative content for chefs, home cooks and people who love food. We value and encourage creativity and kindness. //A NOTE Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too. ... https://www.youtube.com/watch?v=ipmIvbwIkjc

My In this episode of The Best Laid Schemes, a cooking series inspired by the lands and lochs of Scotland, I’m making a dish inspired by Scotland's ancient standing stones. No one knows exactly why the standing stones where built thousands of years ago but my favourite theory is that they were used as a place to observe the stars. The dish is made up of a few different parts. The first is a light angel food cake brushed with a whiskey simple syrup. The next layer is a whiskey and vanilla diplomat cream which is just pastry cream lightened with a bit of whipped cream. The edible moss/ grass is made from gram cracker crumbs and the standing stones themselves are actually chocolate bars. The stones are made of white chocolate coloured grey with a bit of activated charcoal and filled with a whiskey salted caramel. If you want to check out other episode's in the series head here: https://youtu.be/XYLCTQ_Ehtw Help support me in making more series like this by becoming a patron: BECOME A PATRON: https://www.patreon.com/chefstudiokrissy CONNECT ON INSTAGRAM My Personal Insta: https://www.instagram.com/chefstudiokrissy/ Chef Studio Productions Insta: https://www.instagram.com/chefstudio_/ VISIT THE WEBSITE: https://chef.studio/ MUSIC IN TODAYS EPISODE: Sunrise on the Old Port Max H. Eminence Landscapes Pizzicato Ian Post Eminence Landscapes Ian Post Northwest Wind Hans Johnson 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 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=ko5CG9ip8Lc