Banana French Toast

Crack the eggs into the beaker of a Triblade System Hand Blender and pour in the double cream, cinnamon and sugar. Zest in the lemon and add the banana. Blitz to a smooth custard consistency using the wand. Pour into a deep roasting tray big enough for several slices of bread to lay in to soak. Cut the bread into 4 slices about 2cm thick and lay in the custard to soak for 5-6 minutes, turning halfway through.
Preheat a frying pan over a medium heat and add the butter. Lift up a soaked slice of bread carefully and allow excess custard to drip from it. Transfer straight to the pan and repeat with the other slices (you may have to cook in batches). Fry for a couple of minutes on each side, long enough to gain an even golden colour on each side and to cook the custard in the middle of the bread without drying it out. Keep warm until needed.
Peel and slice the banana for the topping. In a mixing bowl toss the slices with the sugar.
Put a frying pan over a high heat and add the butter. When it’s foaming add the banana slices and fry for a few minutes until well caramelised, then repeat on the other side.
Use the cleaned Triblade Hand Blender with whisk attachment to whip the mascarpone with the icing sugar in a bowl and scoop some onto each slice of French toast. Divide the caramelised bananas between the slices and serve. Serves 4.