Banana pie with almond cream is an unexpected combo that will make you rethink your over ripped banana. The mashed bananas are sandwiched between a shortbread crust and sweet almond cream.
I love making this recipe because it is a perfect for any season of the year so while I am waiting for the fruit to be ready to be picked up in the tree, I want to share this recipe with you.
Travel-Baking With Banana Pie
Do you have recipes that are special to you and your family? There is the Linzer Torte that I would do every summer when I used to live in France. I would pick up the figs in the tree in the morning and bake this tart in the afternoon. Rarely there would be any leftover.
Since then, when I do this recipe… While it is baking in the oven, I can close my eye and travel back home.
There is also the spice cake or the French Basque chicken. I have so many ways to travel back to France through the smell in my kitchen and my taste buds.
What is your recipe that your love cooking and it is from your Mom? I am sure you have one.
I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.
Banana Pie With Almond Cream
Ingredients
For the crust
- a little less than 1/2 cup butter softened (cut in cube packed) or 100g
- 1 and 1/3 cup flour 200g
- 1 pinch salt
- 1 egg medium size
For the filling
- 3 bananas
- 3 eggs medium size
- 1/2 cup almond powder 100g
- 1/2 cup sugar 100g
Instructions
For the crust
- Mix the butter, the flour and salt together until it is crumbly.
- Add the egg and mix gently.
- Form into a ball and set in the fridge for 20 minutes or so.
- Roll the dough on a lightly floured surface.
- Roll the dough thinly but thick enough so it does not break and place it in the baking ring.
For the filling
- In a plate, put the 3 peeled bananas and mashed them. Spread them on the crust.
- Meanwhile, in a bowl, mix the eggs, sugar and almond powder and then pour it on top of the bananas.
- Bake in the oven for 25-30 minutes at 385F.
8 Comments
Helen @ Scrummy Lane
April 12, 2014 at 6:31 amHi again, Melanie!
You’re from the south of France! I stayed in Bordeaux for 1 year many years ago (it feels strange to say that!) when I was a student. I LOVE the sound of this banana tart. We have something similar in England called a Bakewell tart, but it really is a fantastic idea to add bananas. Pinning this for sure.
P.S. J’adore tes photos!
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