This Caramelized Banana Galette is a dream. The dough is flaky, with bits of walnuts and cinnamon throughout, and the filling is sweet and nutty. If you’ve ever watched those episodes of Bake Off where the judges complain about not being able to taste banana, don’t worry, because this galette is full of banana flavor.
I’ve had this habit recently of making caramelized bananas to throw in my morning oatmeal. Just place a skillet on a burner, toss in some brown sugar, a little bit of butter, and vanilla until it all melts, then add banana slices and cook until they begin to soften. Dump straight over the oatmeal and top with some toasted walnuts and breakfast is all sorted.
Now, this Caramelized Banana Galette isn’t exactly a bowl of oatmeal. Actually, I’ll go ahead and say it’s a hundred times better. The oats are replaced with a flaky, buttery crust that makes the perfect complement for this caramel banana filling.
Now, this may look a bit scary with the homemade crust, but it’s actually incredibly easy. The rolling and folding helps build layers into the dough which makes for a pretty foolproof method of ensuring flaky pastry that melts when you bite into it. It’s magic. Add to those layers of pastry the fact that this dough has cinnamon and chopped walnuts in it–you should definitely give this a try because a store-bought crust, while it normally does the trick, will have you missing out here.
The banana filling is quick to throw together. Just make sure you allow it to cool before spreading it over the dough. Extra walnuts are added to the filling and below it for added texture. Enjoy this galette with a cup of coffee/cocoa/team (your warm and cozy drink of choice) or with a scoop of ice cream on top.
| Prep Time | 20-30 minutes |
| Cook Time | 35-40 minutes |
| Passive Time | 30-60 minutes |
| Servings |
slices
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- 300 grams all purpose flour
- 1/2 Tbsp granulated sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 170 grams unsalted butter cold and cubed
- 30 grams walnuts toasted and chopped
- 1 Tbsp vodka
- 1 tsp apple cider vinegar
- ice water as needed
- 1 recipe Cinnamon Walnut Pie Dough as above
- 3 bananas large (or 4 small/medium)
- 70 grams light brown sugar
- 25 grams unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 70 grams walnuts toasted and chopped, divided in half
- 25 grams unsalted butter melted (for brushing the dough)
- raw sugar for sprinkling
Ingredients
Cinnamon Walnut Pie Dough
Caramelized Banana Galette
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- In a large bowl, whisk together the flour, sugar, salt, and cinnamon. Add the cubed pieces of butter into the bowl. Using your fingertips, rub the butter into the dry ingredients until you're left with pea-sized pieces of butter covered in flour. Toss in the chopped walnuts.
- Using your fingertips or the tip of a knife, stir in the vodka and the apple cider vinegar. The dough will begin to form large clumps. Add in the ice water 1 Tbsp at a time until you can press the dough into a ball, pinching any remaining dry pieces into the ball. Sprinkle with water to incorporate if necessary.
- Lightly dust a work surface with flour. Press the ball of dough flat and dust over the top with flour. Roll out until you have a long rectangle (about 12" by 4"). Fold the top third of the dough into the center, then fold the bottom third over the folded top third. Turn the dough 90 degrees and repeat, rolling and folding one more time. Wrap the rectangle of dough in clingfilm and chill for 30 minutes to 1 hour.
- While the pie dough is chilling, prepare the filling. In a large skillet, stir the light brown sugar, 25 grams butter, salt, and vanilla over medium heat until the sugar melts and begins to turn to caramel. Slice the bananas into rounds about 1/4" thick. Place the banana slices into skillet and allow to cook, stirring occasionally, until the caramel bubbles and the banana begin to soften. Stir in 35 grams of the toasted and chopped walnuts. Remove from the heat and allow to cool completely.
- Preheat the oven to 400°F. Remove the pie dough from the refrigerator and roll the dough out into a 12" x 4" rectangle once more. Fold the dough into thirds (top third into the middle, bottom third over the top) and rotate 90 degrees. Roll out into a large rectangle about 12" by 15".
- Transfer the dough to a piece of parchment paper. Sprinkle the remaining chopped walnuts over the center of the dough. Spread the cooled banana filling over the walnuts and the middle of the dough. Fold the edges of the dough over the banana filling so that a bit of banana peeks through. The fold should begin where the filling ends.
- Transfer the parchment paper to a large baking sheet. Brush the top of the pie dough with melted butter and sprinkle with raw sugar.
- Bake on the center rack for 35-40 minutes until the caramel thickens, the bottom of the galette is fully cooked, and the folded edges of dough are fully cooked through. Remove from the oven and transfer the galette on the parchment paper to a wire rack. Allow to cool until just a bit warm before slicing.