Caramelised Banana and Hazelnut Frangipane with Banana Cream

Kevin Sutherland and James O'Donnell layer a creamy hazelnut filling with melting hazelnut chocolate and serve it with a sumptuous banana liqueur cream
Caramelised Banana and Hazelnut Frangipane with Banana Cream
  • Rating:
  • Serves: 3
  • Cook Time: 8 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the hazelnut frangipane

  • 75 g unsalted butter
  • 75 g icing sugar
  • 75 g hazelnuts, coarsely ground
  • 12 g cocoa powder
  • 7 g plain flour
  • 75 g eggs
  • 3 chocolate

For the banana cream

  • 45 g bananas
  • 5 g icing sugar
  • 8 g crème de bananas, (banana liqueur)
  • lemon juice
  • 75 g mascarpone
  • 65 ml double cream, whipped with 20g icing sugar

To serve

  • caramelised slices of bananas, to serve
  • chocolate ice cream, to serve


1. Preheat the oven to 170C/gas 3. Line 3 metal chefs' rings with baking parchment.

2. For the hazelnut frangipane: cream the butter and icing sugar until smooth. Beat in the ground hazelnuts, cocoa powder, and flour. Add the egg and mix until smooth. Spoon into a piping bag.

3. Pipe the mixture to come half way up the rings. Put a chocolate disc on top then pipe in the mixture to fill to the top. Bake for 8 minutes.

4. For the banana cream: blend the banana, icing sugar, liqueur and a squeeze of lemon juice in a food processor or blender until smooth. Pass through a fine sieve.

5. Mix the banana purée with the mascarpone then fold in the sweetened whipped cream.

6. To serve: Unmould the frangipanes from the rings and decorate with caramelised banana slices. Serve with the banana cream and chocolate ice cream.

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