For the last few weeks, I’ve been drowning in bananas. I’m putting them in cereal, eating them with Nutella, snacking with them late at night, but nothing helps. Perhaps they’re reproducing on their own, no matter how many I eat, I am still overrun with mountains of bananas. Our new organic and local produce delivery service, TCF Organics, has been overly generous with their banana allocation in our weekly shipment. But this unexpected banana windfall has pushed me to get creative and inspired me to create a delicious caramelized banana and chocolate pie last weekend.
|Between the caramelized bananas and the silky ganache is a thin layer of coconut, all nestled in a butter crust.|
The pie looked and sounds fancy, but it actually took just a few minutes to come together thanks to a microwave ganache base and a quick and easy butter pie crust. The longest part of the process was using a kitchen blow torch to caramelize the bananas, an optional but fun touch.
This isn’t the kind of dessert that you can make ahead of time as the bananas will turn soggy, but it’s an impressive looking dessert. I love the combination of bananas and dark chocolate. It has a tropical flavor that is ideal on hot summer nights.
Caramelized Banana Chocolate Pie
Prep Time: 20 Minutes
Cook Time: 30 Minutes
For the butter crust:
1 ¼ cups all-purpose flour
¼ tsp salt
1/8 tsp baking powder
8 tbsps (1 stick) of butter
2 to 3 tbsps cold water
For the ganache:
1/2 cup of heavy cream,
1 tablespoon of unsalted butter,
8 ounces (2 bars) of semi-sweet or bittersweet chocolate. For the bananas:
2 tablespoons of sugar
1/4 cups of coconut
Make the Pie Crust:
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the flour, salt and baking powder in a food processor fitted with a metal blade. Pulse 2 or 3 times quickly to mix.
- Cut the butter into 1 tbsp pieces and add to food processor. Pulse over and over again very quickly until the mixture looks like coarse cornmeal. You should not be able to see any more large pieces of butter.
- Scatter 1 tablespoon of tap water on the butter and flour mixture and pulse 5 to 6 times. The dough should begin to hold together. If the mixture still appears dry and crumbly, add more water, 1 teaspoon at a time.
- Remove the dough from the food processor. In your hands, roll it into a uniform ball. Place it on a silpat or countertop sprinkled with flour and roll it out with a floured rolling pin. Then press it and shape it into a greased pie pan.
- Line the bottom of the crust with pie weights or a bunch of dried beans.
- Bake in the oven for 25 to 30 minutes, until lightly browned.
- Remove from oven and let it cool for 10 minutes.
Make the ganache:
- Pour the heavy cream and butter in a glass bowl. Bring to a boil in the microwave by cooking for 1 minute increments until it begins to bubble. Don’t let it boil over.
- Break the chocolate into chunks and place in a mini food processor. Pulse until coarsely chopped. If you don’t have a food processor, you can do this with a knife.
- Remove the hot heavy cream from the microwave. Pour the chocolate in. Stir with a spatula until chocolate is melted and smooth.
- Spread on cakes, cupcakes, or pies. Cover the leftovers with plastic wrap and save in the fridge for up to a week. To reuse, heat in the microwave for 20 to 30 seconds and stir with a spatula.
Top with Bananas and Coconut:
- Spread the ganache on the cooled pie crust with a spatula. Don’t be stingy! Biting into thick layers of chocolate in the pie is what makes it heavenly. You should have some ganache leftover from this recipe even if you are generous in your spreading.
- Sprinkle the ganache with the coconut.
- Cut the bananas into 1/4 inch slices. Spread on top of the coconut, overlapping the bananas slightly.
- Sprinkle evenly with the sugar if you would like to caramelize the bananas. Using a kitchen blow torch, caramelize each banana until lightly browned.
- Serve immediately.