1. Cut the bread into very small cubes. Peel and core the apples and dice very finely.
2. Combine all the ingredients and form into 10 balls; wrap them tightly in plastic wrap and tie securely.
3. Poach for 10 minutes in simmering water.
4. For the cream: peel the bananas and purée with the other ingredients in a blender.
5. Place a dumpling on each plate with some of the banana cream; dust with icing sugar.
   

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Photo and collaboration: Swiss Bread Information