Inspired by my love for cooked bananas, this pie is straight sassy,
and a nice update on the beloved banoffee pie we all know. This pie features a seared banana coconut cream custard encased in a sweet short pastry shell, with
a brown butter caramel sauce, topped with toasted walnuts (say whaaat). While there are a few steps involved, it isn’t
as complicated as it seems and I can guarantee this pie will be a delicious and
memorable finale to your next gathering.
(Makes 1 large pie)
See the bottom of the recipe for a gf variation.
See the bottom of the recipe for a gf variation.
Ingredients:
For the crust:
1.5 sheets sweet short pastry (or 1 packet)
(For a paleo, gluten free crust option see the variations at the bottom of recipe)
For the filling:
5 ripe bananas (the riper the better, but not black)
Knob of butter
Pinch of salt
Sprinkle of cinnamon
1 C coconut cream
2 large eggs
1 tsp vanilla essence
For the toppings:
2 ripe bananas
Oil for pan frying
¼ C walnuts
For the Brown Butter Caramel Sauce:
1 C white sugar
3 tbsp water
6 tbsp butter
¼ tsp salt
½ C coconut cream
Preheat your oven to 150C (Fan bake).
Prepare your pie crust, greasing and lining your pie dish with baking paper before molding the pastry around it evenly. Prick with a fork all over and blind bake for 10 minutes (for notes on blind baking see bottom of recipe). Set aside.
To start the pie filling, roughly chop five bananas into pieces. Heat a knob of butter in a frying pan on a medium heat, and when hot, add the bananas. Sprinkle with a pinch of salt and cinnamon. Fry until the bananas are squidgy and soft. Set aside to cool completely.
In a large bowl whisk the eggs, coconut cream and vanilla essence.
In a food processor/blender combine the mixture with the cooled cooked bananas and whizz until smooth.
Pour the mixture into your pie crust and set aside.
For the topping, slice the two bananas into 2 cm thick rounds and pan fry in a little oil until the bottoms are nicely browned. Arrange them in a decorative fashion on top of the pie.
Bake the pie for 25 minutes, or until the center is firm (to test this give the pie a little jiggle, remember: jiggle not wobble). Leave to cool before removing from the pie dish.
While the pie is baking it is the perfect time to toast the walnuts and make the brown butter caramel sauce (drool).
Roughly chop the walnuts, and move them around in a dry sauce pan on a medium heat until they are golden and fragrant. Sprinkle them on the pie at your leisure.
To make the sauce, start by making some gorgeous brown butter. To make brown butter you simply add the butter to a saucepan on a low heat and cook it down until it is a golden brown colour. Set this aside to cool.
Combine the sugar and water in a sauce pan, and cook on a low heat, stirring continuously until the sugar is fully dissolved. Remove from the heat and slowly whisk in the brown butter, salt, and coconut cream until well combined. Set aside to cool, and stir occasionally to encourage it to stop separating (note: if left overnight, this sauce gets exceptionally thick and glossy).
And just like that my friend, we are done and there is pie! hooray!
To serve I recommend the pie is warm and the sauce plentiful.
For the crust:
1.5 sheets sweet short pastry (or 1 packet)
(For a paleo, gluten free crust option see the variations at the bottom of recipe)
For the filling:
5 ripe bananas (the riper the better, but not black)
Knob of butter
Pinch of salt
Sprinkle of cinnamon
1 C coconut cream
2 large eggs
1 tsp vanilla essence
For the toppings:
2 ripe bananas
Oil for pan frying
¼ C walnuts
For the Brown Butter Caramel Sauce:
1 C white sugar
3 tbsp water
6 tbsp butter
¼ tsp salt
½ C coconut cream
Preheat your oven to 150C (Fan bake).
Prepare your pie crust, greasing and lining your pie dish with baking paper before molding the pastry around it evenly. Prick with a fork all over and blind bake for 10 minutes (for notes on blind baking see bottom of recipe). Set aside.
To start the pie filling, roughly chop five bananas into pieces. Heat a knob of butter in a frying pan on a medium heat, and when hot, add the bananas. Sprinkle with a pinch of salt and cinnamon. Fry until the bananas are squidgy and soft. Set aside to cool completely.
In a large bowl whisk the eggs, coconut cream and vanilla essence.
In a food processor/blender combine the mixture with the cooled cooked bananas and whizz until smooth.
Pour the mixture into your pie crust and set aside.
For the topping, slice the two bananas into 2 cm thick rounds and pan fry in a little oil until the bottoms are nicely browned. Arrange them in a decorative fashion on top of the pie.
Bake the pie for 25 minutes, or until the center is firm (to test this give the pie a little jiggle, remember: jiggle not wobble). Leave to cool before removing from the pie dish.
While the pie is baking it is the perfect time to toast the walnuts and make the brown butter caramel sauce (drool).
Roughly chop the walnuts, and move them around in a dry sauce pan on a medium heat until they are golden and fragrant. Sprinkle them on the pie at your leisure.
To make the sauce, start by making some gorgeous brown butter. To make brown butter you simply add the butter to a saucepan on a low heat and cook it down until it is a golden brown colour. Set this aside to cool.
Combine the sugar and water in a sauce pan, and cook on a low heat, stirring continuously until the sugar is fully dissolved. Remove from the heat and slowly whisk in the brown butter, salt, and coconut cream until well combined. Set aside to cool, and stir occasionally to encourage it to stop separating (note: if left overnight, this sauce gets exceptionally thick and glossy).
And just like that my friend, we are done and there is pie! hooray!
To serve I recommend the pie is warm and the sauce plentiful.
Variation Ideas:
Paleo and GF Pie Crust:
Combine the following in a large bowl and press into the pie dish by hand. You need not blind bake this crust. Please note this is not a sweet crust.
3 C almond flour
2 -3 tbsp coconut oil
1 egg
¼ tsp salt
Combine the following in a large bowl and press into the pie dish by hand. You need not blind bake this crust. Please note this is not a sweet crust.
3 C almond flour
2 -3 tbsp coconut oil
1 egg
¼ tsp salt
Blind Baking tips:
Blind baking will stop your crust getting misshapen during the cooking process, and it is as easy as pie (ahem). Simply put some baking paper down in your pie crust, and fill it will baking beans/ dry rice/chickpeas. The weight from this will prevent the crust from getting crazy yay! You can keep your rice/ chickpeas in an airtight container when cool for future blind baking.
Blind baking will stop your crust getting misshapen during the cooking process, and it is as easy as pie (ahem). Simply put some baking paper down in your pie crust, and fill it will baking beans/ dry rice/chickpeas. The weight from this will prevent the crust from getting crazy yay! You can keep your rice/ chickpeas in an airtight container when cool for future blind baking.
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