Caramelized Banana Galette
This Caramelized Banana Galette couldn’t be an easier (well, except for maybe using pre-made pie dough, but the cinnamon and walnut dough is highly recommended). Banana slices are cooked in a pan with a bit of brown sugar, butter, and vanilla and cooked down until the sugar turns to caramel and the banana begins to soften. Wrap in a pastry case, bake, and enjoy with a bit of ice cream or coffee. Yields: 8 slices
Servings Prep Time
8slices 20-30minutes
Cook Time Passive Time
35-40minutes 30-60minutes
Servings Prep Time
8slices 20-30minutes
Cook Time Passive Time
35-40minutes 30-60minutes
Ingredients
Cinnamon Walnut Pie Dough
Caramelized Banana Galette
Instructions
Cinnamon Walnut Pie Dough
  1. 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.
  2. 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.
  3. 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.
Caramelized Banana Galette
  1. 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.
  2. 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″.
  3. 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.
  4. Transfer the parchment paper to a large baking sheet. Brush the top of the pie dough with melted butter and sprinkle with raw sugar.
  5. 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.

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