Bruleed Banana Crunch Cake Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with 1 tablespoon softened butter and line the bottom with parchment paper. Lightly flour the sides or spray with cooking spray.

In a medium bowl, whisk together 1.75 cups all-purpose flour, 1.5 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.

In a large mixing bowl (or stand mixer fitted with paddle), cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until pale and fluffy, about 3–4 minutes.

Add the 2 large eggs one at a time, mixing 30 seconds after each addition until incorporated. Scrape down the bowl.

Mix in 1 cup mashed ripe banana, 1/2 cup whole milk, and 1 teaspoon vanilla extract until combined.

Fold the dry ingredients into the wet mixture in two additions, mixing just until combined and no large streaks of flour remain. Do not overmix.

Pour batter into prepared 9-inch pan, smoothing the top. Optionally sprinkle 2 tablespoons granulated sugar evenly over the batter for a slight crisp top.

Bake in preheated oven for 35–42 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pan halfway through baking for even color.

Remove cake from oven and allow to cool in pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto rack, remove parchment, then re-invert so cake is right-side-up. Cool completely (about 45–60 minutes) before assembling and topping with brûléed bananas and cream.

While cake bakes or cools, prepare bananas. Toss 3 bananas halved lengthwise with 2 tablespoons melted butter and 1/2 tablespoon lemon juice to prevent excessive browning.

Arrange banana halves cut-side up on a baking sheet or cast-iron skillet lined with parchment. Evenly sprinkle 3/4 cup granulated sugar over the exposed flesh to form a sugar layer for caramelizing.

Using a kitchen torch, caramelize the sugar until it melts and turns deep amber and crunchy, moving torch evenly and watching closely to avoid burning. Alternatively, place under a very hot broiler for 2–4 minutes, watching constantly—remove when caramelized. Allow bananas to cool and harden for 5–10 minutes.

Chop or measure 6 oz Dulcey (blond/white) chocolate and place in a heatproof bowl.

In a small saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer and small bubbles form around the edge (do not boil). Remove from heat.

Pour the hot cream over the chopped Dulcey chocolate. Let sit 1 minute, then whisk gently from the center outward until smooth and glossy, forming a ganache.

Whisk in 3 tablespoons well-stirred tahini, 1 tablespoon powdered sugar, and 1/8 teaspoon salt until fully incorporated. Taste and adjust salt or tahini to balance sweetness. Cool at room temperature until thickened to a spreadable consistency, about 20–30 minutes; refrigerate briefly if you need to speed thickening but rewhip lightly before using.

Prepare 1 cup feuilletine and 1/2 cup toasted chopped hazelnuts in a bowl.

In a small skillet, melt 2 tablespoons brown butter over medium heat until fragrant and nutty, about 2–3 minutes. Watch closely to avoid burning. Remove from heat and immediately stir in the feuilletine and chopped hazelnuts along with 1/4 teaspoon sea salt, tossing to coat evenly.

Spread the mixture on a parchment-lined tray to cool and firm up, about 10 minutes. Break up any large clumps into bite-sized clusters.

Place the cooled cake on a serving plate or cake stand. If the cake domed during baking, level the top with a serrated knife for stable assembly.

Spread the Dulcey tahini cream evenly over the top of the cake with an offset spatula, leaving the edges slightly bare if you prefer a rustic look.

Arrange the brûléed banana halves on top of the cream, cut-side up, spacing them evenly. If using the caramelized sugar side up, place carefully so the crunchy side faces up.

Scatter the feuilletine-hazelnut crunch over the bananas and cream, pressing lightly so some crunch adheres to the cream.

Optionally, sprinkle an additional pinch of sea salt over the top to heighten flavors. Chill the assembled cake for 20–30 minutes to set the cream and crunchy components before slicing.

To serve, slice with a hot, clean knife (dip in hot water and wipe dry between cuts for clean slices). Serve at room temperature or slightly chilled. Leftovers keep covered in the refrigerator for up to 3 days; return to room temperature before serving for best texture.