Since our son started eating solid food, our house is always full of bananas! If I show him the apples he adores and the banana at the same time, you can assume that the banana always wins. That’s why we always have plenty of them. This is also one of the reasons for the creation of this recipe – to spend old bananas because a new tour of fresh ones arrives.
You won’t hear very often that someone is making the banana pie, at least not in the area from which I come. This is a type of American pie, with a dough mold filled with fruit. If you have the opportunity to buy a dough mold, it’s perfectly understandable that you will do it, but if you are a celiac in Serbia then I suggest that you follow the recipe from the beginning. The pie consists of 3 parts. The first part is the biscuit, then goes a banana caramel and at the end vanilla or chocolate fill.
- 1 egg
- 100g butter
- 100 g of almond flour or ground almonds
- 150g Schär Mix B flour
- 50g coconut or brown sugar
- 4 tablespoons of brown sugar
- 3 bananas (about 330g of purified bananas)
- 100ml milk
- +2 bananas for chopping
- Vanilla pudding powder (38g)
- 2 tablespoons of brown sugar
- 300ml milk
- 250ml whipping cream
- 20g dark chocolate
- Put in the bowl all the ingredients and mix the dough with your hand. Roll the dough over the greasy paper to make it easier for you to transfer it to the pie mold (32cm diagonal).Bake for about 20 minutes at 210ºC.
- Melt sugar in a pan, then add mixture of 3 bananas and 100ml milk. Reduce fire and mix until all ingredients are seated. Pour the banana caramel over the baked biscuit and place it in the freezer for 15 minutes to cools.
- Make a vanilla pudding (1 bag of pudding, 2 teaspoons of sugar and 300ml of milk) and put in cold to completely cool down. When the pudding is cool, mix it with 250ml of whipping cream. If you like the combination of banana, chocolate and vanilla, you can add 20 grams of dark chocolate melted with 2 tablespoons of sweet cream to this filling. Cut 2 remaining bananas over the banana caramel and put a fill over it. Leave the pie in the cold until servicing.
- My suggestion for decoration is pomegranate. With its bright red color and sour taste it will totally refresh the cake, and bring a completely different note to the whole recipe.