Cooking Therapy

 

 

Do you have some ripe bananas that you don’t know what to make? Thinking of baking a plain old banana bread? Thinking of making bananas foster? Well I have a recipe for you to take those ripe bananas to the next level. This Bananas Foster galette with a walnut frangipane is the best of both recipes that’s also part pie. The bananas are caramelized with sugar and flambéd with a touch or rum to bring out an intense flavor. Try this recipe out today and your taste buds will be thanking you!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

½ cup of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 large bananas, sliced in half lengthwise then cut across

Cinnamon

Sugar

1 shot of spiced rum

Cold water

For the frangipane

1 cup of shelled walnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

2 capfuls of vanilla

Instructions

To prepare the bananas

• Mix the cinnamon and sugar on a plate. Roll the banana slices around to evenly coat them
• In a medium frying pan, sauté the banana slices on a high heat until the sugar begins to caramelize. Repeats on the other side.
• (If you want to flambé, and be careful in doing so) Add the shot of rum and tilt on the side until a flame ignites the pan. Shake the pan to give the bananas a coating and blow out the flame. Be careful if you are going to do this.
• Remove the bananas and set aside to cool down. They would have softened

To make the frangipane

• Before working on the frangipane, begin work on the galette pastry. See below
• Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette

• Preheat the oven to 375 degrees
• In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
• Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
• Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
• Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval
• Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust
• Top with the banana in a design you see fit

• Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

• Let cool before serving. Eat as is or top with some ice cream or whipped cream

• Enjoy!