Recipe by DeVonn Francis

Serving Size: 1 10” cake
Prep Time: 20 minutes 
Cook Time: 40 minutes

Equipment

• 10’ Inch springform pan
• Butane Torch 

Ingredients:

For Caramel

• 1/4 cup - 40g unsalted butter
• 1/3 cup - 60g granulated white sugar 
• 4 Units - 600 Bananas sliced lengthwise into halves
• 1/4 tsp - 2g Kosher salt

For Cake 

• 195g AP flour
• 35g Almond Meal
• 1-½ tsp - 14g baking powder
• ¾ tsp - 4g kosher salt
• ½ cup - 100g grapeseed oil
• 1 cup - 225g granulated sugar
• 2 tsp - 9g pure vanilla extract
• 1 (large) egg
• 1 (large) egg yolk
• 1 cup - 230g coconut milk

Directions 

Place the oven rack in the center of your oven and preheat the oven to 350° Fahrenheit. Place your springform pan over a baking sheet to catch any drips that may occur from the baking process. Lightly coat the springform pan with cooking spray or melted butter.

Add your sugar to a cold pan, lay it out evenly  and heat it on low. Watch carefully as the sugar starts to caramelize and move it around with a dry spatula. Adjust the heat if the sugar is browning too fast and watch out for hot spots. Caramelize the sugar until it’s an amber color (Similar to maple syrup). The second you achieve the color add your cold butter gradually while folding it in. There is a chance it’ll split but it’ll homogenize once it is baked in the oven. Once you’re finished pour it immediately onto the springform pan.

Starting with the largest banana slice, press the bananas cut side down into the caramel, arranging them all facing the same direction. You may need to cut the banana into quarters or a bit smaller to fill in the gaps of the pan. Set this aside.

Mix and sift together all purpose flour, almond meal, baking powder, kosher salt in a medium-sized bowl. Then combine grapeseed oil, sugar, vanilla extract, egg, egg yolk, and coconut milk, whisking together until smooth and homogenous.

Slowly pour the dry ingredients into the wet and whisk together until only a few small lumps remain. Pour mixture over the banana “floor” that you have created and smooth evenly. 

Bake for 40-50 minutes, rotating the pan at the halfway point. Let cool for about 15-20 minutes. Tap the sides of the springform to release any air bubbles that may be trapped underneath for about 30-45 seconds. Release from the springform and flip the cake over onto a metal cooling rack or flame-resistant cutting board. Slowly lift the cake springform bottom from the layer of bananas and caramel using an offset spatula or paring knife.

Working in light even layers, sprinkle granulated sugar over the top and brulee with torch. Be sure to not hold the flame too close to the top for too long or else it will begin to blacken. You’re looking for a glassy brown layer to cover the entirety of the banana. Finish with flaky salt!