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Edward Clegg

Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.

When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.

Video Description

Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.

In this episode with Chef Vrushali Jadhav you will learn how to make a banana loaf cake. This banana loaf cake is the perfect solution to those bananas at the bottom of the fruit bowl, and is a simple way to spice up a regular banana bread recipe. Follow Chef Vrushali's step by step instructions for the best result. 

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2 bananas

40g butter (melted)

100g flour

1 egg

½ tbsp vanilla extract

½ tbsp bicarbonate of soda

¼ tbsp baking powder

115g sugar

1/8 tsp salt


Preheat the oven to 160°C. Melt butter. Line small loaf tin with baking paper.

Sift together flour, baking powder and baking soda and add salt.

Mix melted butter and bananas in a large mixing bowl with an electric mixer until smashed.

Add in the sugar, egg, and vanilla and mix until smooth.

Finally add the flour and mix on the lowest speed until smooth.

Pour mixture into the loaf pan. Bake for 30 - 40 minutes.

Allow to cool down outside the tin.

For presentation, slice or leave it whole and dust with icing sugar.

This can be decorated with roasted, candied or dried banana slices or nuts.