Cyril Lignac has unveiled his recipe for banana bread which he makes like a tarte tatin for a caramelized and gourmet result.
Multitasking chef very present in the media, Cyril Lignac also delivers on his social networks the recipes he makes at home. He recently decided to publish his version of a very fashionable pastry for some time: banana bread. Traditionally, it is a fairly dense but light cake that can be enjoyed both for dessert and for a snack. It may particularly appeal to people intolerant to gluten since, in some recipes, overripe bananas can replace flour.
But Cyril Lignac decided to revisit it in a more greedy way. He uses fresh bananas and cooks the banana bread more like a cake than a cake. He adds a nice layer of caramel and does the whole thing a bit like a tarte tatin.
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Bananas, caramel and nuts
To do this, preheat your oven to 155°C. Cut a circle of parchment paper and place it in a spring form pan. Line the bottom with beautiful bananas sliced in half lengthwise. Also add some thickness on the sides. In a skillet, caramelize 100 grams of powdered sugar. Off the heat, add 13 grams of unsalted butter, 50 centiliters of liquid cream and a pinch of fleur de sel. Pour everything into your mold.
Chop 70 grams hazelnuts, pecans or chocolate. In a bowl, mash 200 grams of banana and mix them with 150 grams of brown sugar, 160 grams of flour and 8 grams of baking powder. Incorporate 100 grams of melted butter, two eggs, then the walnuts or hazelnuts. Pour the mixture into your mold. Distribute it well and bake the dish for 45 minutes. Once out of the oven, place the mold on a wire rack and let the dessert rest for 30 minutes. Turn out onto a dish, remove the parchment paper and enjoy.