The creative cooks at Gelato Messina can do no wrong when it comes to their delectable flavour combinations. Their latest creations Messinatella Banana Bread and Messina Jersey Milk Creme Pâtisserie to dollop on top are no exception…oozy, decadent and moorish.

To add a taste of Messina to your recipe repertoire, read on.

Messinatella Banana Bread (1 Loaf)

Ingredients:

• 120g butter
• 130g sour cream
• 2 eggs
• 300g very ripe bananas (mashed)
• 1tsp vanilla extract
• 260g flour
• ½ tsp baking powder
• Pinch of salt
• 150g Messina Choc-Hazelnut Spread (available at Messina stores)
• 70g crushed hazelnuts
• 10g raw sugar

Method:

1. Preheat the oven to 165°C.  Brown the butter over gentle heat in a saucepan, set it aside to cool. In a large bowl whisk the cooled butter with sour cream, beaten eggs, vanilla and mashed bananas, until smooth and creamy.
2. In a large bowl mix the flour, baking powder and salt. Gently fold through wet ingredients (don’t over-mix).
3. Pour batter into a lined loaf tin. Fill a piping bag with Messinatella and insert it through the centre of the batter.  Squeeze in a zig-zag pattern back and forth, until the spread is marbled throughout. Sprinkle the crushed hazelnuts and sugar on top. Bake at 165°C until golden brown (roughly 30-40 mins). Tip: Insert a skewer to test that the batter is cooked through (the choc spread will remain wet).

Messina Jersey Milk Crème Pâtissière

• 500g Messina Jersey Milk (available at Messina stores)
• 125g egg yolks
• 100g sugar
• 50g cornflour
• 50g butter (room temperature)
• 1/2tsp vanilla essence

Method:

1. In a large bowl, whisk together cornflour, sugar and egg yolks, until combined and creamy.
2. Gently bring the Jersey Milk to the boil over a low heat, pour the boiled milk into the egg yolk mixture in thirds, to slowly temper the mixture. Return to the pot and bring to the boil, whisking constantly, until it becomes very thick and resistant (you want to cook the cornflour out).
3. Pour into a bowl and chill in the fridge until it reaches 50°C.  Mix through the butter, chill and add a big dollop over your banana bread.