Banana Cake in the style of Cyril Lignac

Ingredients

• 200 g All-purpose flour (Sift before incorporating)
• 200 g Brown sugar (cane sugar) (Preferably unrefined)
• 1 sachet (≈10 g) Baking powder (Ensures the cake rises)
• 2 unité(s) Eggs (At room temperature)
• 100 g Butter (Melted, at room temperature)
• 80 g Whole hazelnuts (Coarsely chopped)
• 1,5 banane(s) Very ripe banana (for the batter) (Mashed into puree)
• 3 banane(s) Very ripe banana (for the caramel) (Cut in half lengthwise)
• 100 g White sugar (For dry caramel)
• 100 ml Liquid cream (Hot, to add to the caramel)
• 30 g Butter (for the caramel) (Added to the caramel at the end of cooking)
• 2 g Fleur de sel (To enhance the caramel)
• 10 g Amber rum (optional) (Adds a fragrant note, alcohol evaporates during cooking)
• 1 disque Parchment paper (Cut to the size of a 20 cm pan)

Instructions

1. Crush the hazelnuts

   Coarsely chop the hazelnuts with a knife or small blender, without turning them into powder.

   Time: PT5M

2. Mash the banana for the batter

   Mash 1,5 very ripe bananas with a fork until you obtain a smooth puree.

   Time: PT3M

3. Mix eggs and brown sugar

   Break the two eggs into the bowl, add the brown sugar and whisk until the mixture is homogeneous.

   Time: PT2M

4. Incorporate dry ingredients and butter

   Add the banana puree, the crushed hazelnuts, the sifted flour, the baking powder, the melted butter and the rum (if used). Mix gently until fully incorporated.

   Time: PT5M

5. Make dry caramel

   Pour the white sugar into a saucepan, heat over medium heat without stirring until it reaches an amber colour.

   Time: PT5M

6. Add hot cream to the caramel

   Remove the saucepan from the heat and pour the very hot liquid cream in a stream while whisking vigorously (watch out for steam).

   Time: PT2M

7. Incorporate butter and fleur de sel

   Add the butter and fleur de sel to the caramel, mix until you obtain a smooth and creamy sauce.

   Time: PT2M

8. Cut the bananas for the caramel

   Peel the 3 bananas, cut them in half lengthwise, ensuring they have a uniform thickness.

   Time: PT3M

9. Prepare the parchment paper disc

   Fold a sheet of parchment paper several times to form a small triangle, cut the edge to obtain a disc that fits exactly the bottom of a 20 cm pan.

   Time: PT5M

10. Assemble the cake

    Place the parchment paper disc at the bottom of the pan, arrange the banana halves cut side down against the bottom, drizzle with warm caramel, then pour the batter being careful not to exceed the pan edge.

    Time: PT5M

11. Baking

    Place the pan in a preheated oven at 155 °C and bake for 45 minutes until the cake is golden and well risen.

    Time: PT45M

    Temperature: 155°C

12. Rest and unmould

    Let the cake rest at room temperature for 30 minutes, then unmould gently by turning it onto a plate.

    Time: PT5M

Nutrition Facts

Calories

280

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of Brown sugar (cane sugar): white sugar, cane sugar
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Eggs: apple sauce puree (binder)
• Instead of Butter: margarine, coconut oil
• Instead of Whole hazelnuts: almonds, almond flour, pecans
• Instead of Very ripe banana (for the batter): apple puree
• Instead of Very ripe banana (for the caramel): sliced pineapple
• Instead of White sugar: cane sugar
• Instead of Liquid cream: whole milk, soy cream
• Instead of Butter (for the caramel): margarine
• Instead of Fleur de sel: sea salt
• Instead of Amber rum (optional): vanilla extract
• Instead of Parchment paper: silicone mat

Equipment Needed

• Mixing bowl
• Whisk
• Fork (for mashing bananas) (optional)
• Chef's knife
• Cutting board
• Medium saucepan
• Silicone spatula
• 20 cm silicone cake pan
• Parchment paper
• Kitchen scale
• Oven

Critical Steps — Do Not Skip

• Caramelize the sugar without burning
• Incorporate the hot cream into the caramel (steam)
• Do not overfill the pan to avoid overflow
• Bake at 155°C for 45 minutes
• Unmould the cake gently

Chef Tips from the Video

• Use very ripe (black) bananas for an intense flavor
• Add a pinch of cinnamon or nutmeg to the batter for an extra spicy note
• Serve the cake warm with a scoop of vanilla ice cream for a hot‑cold contrast

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days

Freezer: Wrap well and freeze up to 2 months

Room temperature: At room temperature for up to 1 day

Make-Ahead Tips

• Prepare the caramel ahead of time and keep it warm
• The batter can be prepared the day before and kept in the refrigerator
• The cake stores well and can be gently reheated before serving