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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Eight spice powder 1. Toast the spices in a large frying pan over medium heat, induction setting 5 for 1 minute, or until fragrant. 2. Grind the spices and salt to a fine powder in a spice grinder or mortar and pestle. Allow to cool. Banana bread 1. Preheat the oven on Conventional at 180°C with the baking and roasting rack on shelf position 2. 2. Grease and line a 10 cm x 24 cm loaf tin with baking paper. 3. In the bowl of a freestanding mixer with paddle attachment, add butter, dark muscovado sugar and vanilla. Beat until pale and fluffy. Scrape the sides, then add the eggs one at a time. 4. Add the banana, tahini, milk and glacè ginger to the bowl, mix to combine. 5. Sift flour with baking powder and bi-carb soda. Add to the bowl along with the eight spice powder and a pinch of salt. Gently fold to combine, careful not to overmix. 6. Pour mixture into the lined loaf tin. 7. Place banana halves onto the top of the banana bread, sprinkle with some extra sugar. 8. Place into the oven on the baking and roasting rack and bake for 1 hour, or until a skewer placed into the centre comes out clean. 9. Remove from the oven and leave to cool in the tin for 15 minutes before turning out onto a cooling rack. Rhubarb compote 1. Combine the rhubarb, juice, zest, maple syrup, cinnamon and star anise in an unperforated steam container. Place into the steam oven at 100°C for 10 minutes, or until the rhubarb stalks are just tender. 2. Remove from the steam oven and discard star anise and cinnamon quill. 3. Mix the cornflour with 1 tablespoon of cold water. 4. Add cornflour mixture to compote and mix gently until combined. Place back into the steam oven at 100°C for 1 minute to thicken. Eight spice powder 20 g juniper berries 30 g star anise 15 g white peppercorns 15 g cinnamon quills 15 g cloves 1 pinch saffron threads 10 g cardamom pods 25 g salt Banana bread 130 g unsalted butter, softened 200 g dark muscovado sugar 1 tsp vanilla extract 2 eggs 400 g ripe banana, mashed (approximately 4 bananas) 1 tbsp tahini 2 tbsp (40 ml) milk 50 g glacè ginger, chopped 240 g plain flour 1 tsp baking powder 1 tsp bi-carb soda 1 tsp eight spice powder Pinch salt flakes 1 banana, extra, halved lengthways Dark muscovado sugar, extra Rhubarb compote 300 g trimmed rhubarb stalks, cut into 4 cm pieces 125 ml (½ cup) orange juice 1 orange, zested 125 ml (½ cup) maple syrup 1 cinnamon quill 2 star anise 1 tbsp cornflour Banana bread French toast 80 g unsalted butter 100 g coconut sugar 1 tsp ground cinnamon 1 tsp nutmeg, grated To serve Crème fraiche Cooking programme Induction, Conventional and Steam Miele accessories Baking and roasting rack Unperforated steam container Serves 8 Preparation time 45 minutes Cooking time 1 hour 15 minutes BANANA BREAD FRENCH TOAST WI TH RHUBARB COMPOTE 8.