To finish, a layer of crunchy topping is spread over the cream. This topping is usually made with a mixture of wheat flour, sugar, butter and cinnamon, which is spread over the pie before it goes into the oven. The result is a crispy, golden texture that contrasts wonderfully with the soft layers of banana and cream.
Now that you know a little more about banana pie on a platter, how about trying this incredible recipe and enjoying all the flavors and textures it has to offer? It’s sure to be a hit with your guests and a delicious option to satisfy your taste buds.
For the caramel
- 1 cup (tea) of sugar
- 1 cup (tea) of water
- 6 bananas
For the cream
- 600 ml of milk
- 3 egg yolks, sifted
- 1 box of cream
- 1 box of condensed milk
- 3 tablespoons of cornstarch
- 4 spoons ( soup) of powdered milk
- 50 grams of chopped chestnuts
For assembly
- 150 grams of chocolate biscuit of your choice
- Milk to moisten the biscuits
Method of preparation
From the syrup
Place the sugar in a pan and heat over low heat until it melts and forms a golden syrup.
Add the water little by little, let it boil, dissolve until you get a shiny caramel.
Add the sliced bananas, mix to combine and cook for another 5 minutes to caramelize.
Reserve 2/3 of this caramelized banana for assembly and add the remaining banana in the pan, the condensed milk, the cream, the cornstarch dissolved in the milk.
Then, add the powdered milk, chopped chestnuts and egg yolks.
Cook over medium heat, stirring constantly, until it boils and thickens, as soon as it thickens, turn off the heat.
Assembly
Pour half the cream into a refractory, cover with a layer of biscuits moistened in milk and the rest of the cream.
Finish with the reserved caramelized banana and refrigerate for 2 hours or more.
