Banana Pie
8 servings
30 minutes
Banana pie is a tender and aromatic dessert that combines the sweetness of caramelized bananas with a crispy pastry base. The roots of this treat trace back to European culinary tradition, inspired by the classic tarte Tatin. During preparation, bananas are caramelized, revealing their deep, rich flavor that perfectly complements the airy yogurt dough. This pie can be served warm with a scoop of ice cream or delicate whipped cream, enhancing its velvety texture and sophistication. Its softness, sweetness, and subtle caramel notes make it an ideal ending to a family dinner or festive feast.
1
Sift the flour, add baking powder, salt, melted butter (100g), sugar (2 tablespoons), egg, and yogurt. Knead the dough until smooth, then shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
- Butter: 150 g
- Sugar: 200 g
- Chicken egg: 1 piece
- Plain (natural) yoghurt: 125 g
2
In a skillet with a removable handle, melt 50 grams of butter. Add 100 grams of sugar and cook for 5 minutes over medium heat, stirring constantly, until the butter and sugar turn into golden caramel. Remove from heat and let cool slightly.
- Butter: 150 g
- Sugar: 200 g
3
Carefully peel the bananas, trying not to break them, and cut them in half lengthwise. Arrange them in a circle on the caramel, starting from the edge of the mold. As you approach the center, shorten the banana pieces to the necessary length for a proper circle. You can fill the center with circles.
- Bananas: 8 pieces
4
Roll the dough into a circle, 2-3 cm larger in diameter than the pan. Cover the bananas with it, tucking the edges inside. Place in an oven preheated to 200°C for 30 minutes. Cover the finished pie with a towel and let it sit for 5 minutes. Flip onto a plate. Serve with ice cream or whipped cream.
- Wheat flour: 1.5 glass
- Bananas: 8 pieces
- Ice cream: to taste
- Whipped cream: to taste
