For the banana bread: Preheat oven to 350 degrees F. Spray a loaf pan with nonstick spray and line with parchment paper; spray the parchment.
Cream the butter and brown sugar in a stand mixer fitted with the paddle attachment, 5 minutes. Add eggs and mix for another 3 minutes, then add the bananas, yogurt and vanilla. Mix on low for 2 minutes, then add the flour, baking powder, salt and baking soda and mix until everything is incorporated, about 2 minutes. Add batter to prepared pan (it should fill the pan three-quarters of the way) and bake until a tester comes out clean, 60 to 65 minutes.
Take loaf out of pan and put on a cooling rack. Let cool completely.
For the apple compote: Add apples, brown sugar, cinnamon and salt to a pot over medium heat. Warm until sugar is dissolved, 5 minutes. Add butter and mix until the butter is melted and the sugar is bubbling, 2 minutes. Take pot off heat and let cool. Serve cold.
For the egg wash: Mix eggs, cream, cinnamon, nutmeg and salt in a bowl with a whisk until everything is incorporated.
For the whipped cream: Beat the cream together with the powdered sugar with a stand mixer fitted with the whisk attachment on 4th speed until nice and fluffy, 2 to 3 minutes.
Cut three 1/2-inch-thick slices of the banana bread and dip in the egg wash. Put in a hot frying pan with butter in it. Turn heat to medium and cook until golden brown, 3 minutes per side. Take off heat and cut the slices corner to corner into triangles. Make a circle with the 6 pieces so there is a little hole in the middle. Fill the hole with 2 tablespoons prepared apple compote and add 3 little pillows of whipped cream around the plate. Add some maple syrup (local syrup is best) and dust some powdered sugar on top. Enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.