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Banana Cake in the style of Cyril Lignac
A moist cake made with very ripe bananas, featuring caramelized bananas at the bottom of the pan like a Tatin tart. All scented with a hint of amber rum. Ideal for a snack, this banana cake is made in a few simple steps and uses everyday ingredients.
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Critical Success Points
- • 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
Safety Warnings
- • The caramel is very hot; handle with care
- • Watch out for steam when adding the hot cream
- • Use kitchen gloves to handle the hot pan
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