Process

Place the butter and icing sugar in a large frying pan over a medium heat. Heat until the sugar has dissolved. Lay in the bananas in batches and fry for a minutes each side or until golden.

Place the toasted chia and sultana brioche on a serving plate. Top with the bananas, raspberries, crumbled pecans, lime zest and a drizzling of warm butterscotch sauce. Place the toasted brioche top at a jaunty angle and serve a crème fraiche on the side.

For the butterscotch sauce, gently heat theunsalted butter with the double cream and in dark muscovado sugar. Stir over a medium heat until smooth and saucy.

Candied pecans are crunchy, sugary and just the best for scattering over. Simply place the pecans on a roasting tray, scatter over the caster sugar and a little drizzle of melted butter. Place in a hot oven, 200ºC for approximately 5 minutes until golden and crusted. Allow to cool before crumbling.

Flavour crème fraîche or yogurt with lime zest or serve au natural and just sprinkle the bananas with a little lime zest.