- Total time
- 60 min
- Prep time
- 15 min
- Cook time
- 45 min
- Difficulty
- Medium
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
Discover Chef Cyril Lignac's elevated version of banana bread: an ultra-moist cake combining the sweetness of ripe bananas with a smooth caramel and crunchy hazelnuts.
Ingredients
Serves : 6 servings
- 13 g unsalted butter (for the caramel)
- 2 g Guérande sea salt (fleur de sel) (for the caramel)
- 100 g granulated sugar (for the caramel)
- 50 g heavy cream (for the caramel)
- 3 whole peeled bananas ‹ (used for the final assembly with caramel)
- 100 g unsalted butter (for the batter)
- 2 eggs (for the batter)
- 8 g baking powder (for the batter)
- 200 g peeled bananas (for the batter)
- 150 g brown sugar (cassonade) (for the batter)
- 160 g all-purpose flour (for the batter)
- 70 g chopped hazelnuts (for the batter)
Instructions
Step 1
Start by preheating your oven to 155°C (310°F).
Step 2
Slice the 3 whole bananas lengthwise and place them cut-side down in the bottom of the pan. Complete the arrangement with banana halves on the sides to fully cover the base.
Step 3
In a skillet, cook the sugar until it becomes a golden caramel. Remove from heat, stir in the butter (13g), then slowly pour in the cream while being careful of the rising steam. Finish by adding the sea salt.
Step 4
Pour the still-warm caramel over the bananas arranged in the pan. (According to your preferences, you can replace the hazelnuts with pecans or chocolate chips.)
Step 5
In a large bowl, mash the other bananas (200g) with a fork, then add the brown sugar, flour, and baking powder. Mix with a spatula, incorporate the melted butter and eggs, and finally add the hazelnuts.
Step 6
Transfer the batter into the round pan and pack it down slightly by tapping. Bake for 45 minutes.
Step 7
Once baked, place the pan on a wire rack and let it rest for 30 minutes. Turn it out onto a plate and remove the parchment paper.
Tips
- Use very ripe bananas (skin turning black) for maximum sugar content and moisture.
- Chef's tip: lightly scrape the surface of the bananas with a knife to remove the starch before use.
- This cake pairs wonderfully with a scoop of vanilla or salted caramel ice cream.
Substitutions
- chopped hazelnuts → pecans — Perfect melting texture with the banana.
- chopped hazelnuts → slivered almonds — A more economical and crunchy option.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
What type of bananas is ideal for this recipe?
For this recipe, it is ideal to use very ripe bananas, as they are sweeter and their texture is better for mashing. Avoid pale yellow bananas that aren't fully ripe, as they are less sweet and firmer, which could affect both the texture and the taste of the banana bread.
Can I use a different type of mold instead of a round one?
Yes, you can use another type of mold for this banana bread recipe. A round pan is often chosen because it highlights the caramelized banana section. However, feel free to use whatever mold you have on hand, whether square, rectangular, or even a loaf pan. Each shape might yield a slightly different presentation, but the delicious taste will remain the same.
How long can this banana bread be stored?
It can be stored for up to 5 days in the refrigerator.
Reviews
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Flourless Banana Bread
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