Yields8 Servings
 100 g butter cubed
 100 g dark muscovado sugar
 100 ml double cream
 400 g puff pastry
 4-5 ripe bananas
 Beaten egg, to glaze
For the topping
 300 ml double cream
 2 tbsp icing sugar
 2 tsp vanilla extract
 30 g dried banana chips, roughly chopped

Make the sauce for the pie by putting the butter, sugar and double cream into a pan over a medium heat and stir frequently until everything melts; bring the mixture to the boil for just a minute; remove from the heat and allow to cool to room temperature – it should thicken and become spreadable


Preheat the oven to 200C/Gas6


Roll out the pastry and place on a baking sheet lined with baking paper; score a border all the way around the edge of the pastry 1 cm from the edges; prick the centre with a fork


Spread ¾ of the sauce within the border, set aside the rest to use later


Peel the bananas, cut into thin discs and arrange on top of the sauce, overlapping so they all fit; glaze the pastry border with the beaten egg


Bake for 35 minutes until the pastry is crisp underneath and the bananas have darkened; don’t worry if the pastry has really puffed up because it will sink back on cooling; cool on the tray


Whisk together the cream, icing sugar and vanilla extract to soft, floppy peaks, chill


When the pie is cool, randomly dollop with cream, warm the sauce just until runny and drizzle it over the top; scatter the chopped banana chips on top

Shopping cart


No products in the cart.

Continue Shopping