Banana Foster Galette
Ever wanted to bake something but you were out of eggs. That's what happened to me when I started this post. I had an idea for a banana bread that was going to change all banana breads but then I realized I had 0 eggs. Leaving tomorrow on a road trip I wasn't about to load up the fridge before I left. This is when I decided to pivot the post. I had wondered how many people run out of eggs during Thanksgiving before the dessert is made. It happens to the best of us and instead of venturing out of the house and trying to find a store that's open, I offer you this Humble Galette. It is incredibly simple and uses ingredients you have at home.
Bananas that have been baked into a flakey crust with butter and sugar. Yup thats it. You think that wouldn't wow a crowd, but you would be wrong. This galette stopped me in my tracks after I took the first bite. I had wondered if my "ripened" bananas that were ready for banana bread making wouldn't be right for this galette but I too was wrong. If you have never made a galette then you are in for a treat. Pie making has always thwarted me at every turn. Crusts fall, break, and burn (you know the usual.) This crust is pretty fool proof and I have been using it for awhile. Making a galette in my definition is a free form pie. No pie weights, no par baking, just pop in the oven.
After reading the first few chapters of Shirley O. Corriher's BakeWise I realized a lot of my recipes don't mathematically work out but thats ok, it still works. I had come up this crust when all I had left was a 1.5 cups of flour left in the whole house and I had guests covering over for dinner. This recipe had been tweaked and tweaked until I liked the flakiness of the crust and the flavor. If you like bananas, brown sugar, and really flakey crust I insist you try this recipe. Serve with ice cream and whipped cream and your family will think you bought this dessert.
Banana Foster Galette
1 ¾ cup all purpose flour, plus more for dusting
6 tablespoons of French butter, salted butter (extra cold)
2 tablespoons of baker’s sugar
¼ cup of ice cold water
3 bananas sliced
4 tablespoons of brown sugar
3 tablespoons of butter, soft
2 tablespoons of milk
Sprinkling of coarse sugar (optional)
Ice cream – vanilla recommended
1. In a large mixing bowl place all purpose flour and 2 tablespoons of baker’s sugar. Using a large grater grate the butter into the flour mixture. Using your fingers start to combine the butter and flour together. Till it forms crumbles. Add water slowly and mix till completely combined. The dough should form nice ball relativity soft in texture. Wrap the dough in plastic wrap and place in fridge for 30 minutes. This can be made up to two days in advanced. The longer you leave in fridge the flakier the crust will be. If leaving in for a while let it rest outside the fridge for a few minutes before rolling out.
2. Preheat oven to 400 degrees Fahrenheit.
3. Place a large piece of parchment paper down on a large workspace. Dust with flour. Unwrap dough and place on dusted parchment paper. Sprinkle the top of the dough generously with flour. Place a second piece of parchment paper on top of the dough and roll into a circle. It should be about ¼ inch thick to ½ inch thick. Peel the top piece of parchment paper off.
4. Take the softened butter and spread it out in the center of the dough all the way out until about 3 inches from the edge. Sprinkle the brown sugar all over the butter reserving about ½ tablespoon on the side. Now place the sliced bananas in a circular pattern until all the bananas are down. Gently grab the edges of the dough and fold it over, it should cover some of the bananas. Continue to do all the sides. Brush the crust with the milk (I used skim because that ‘s what I had) and sprinkle the coarse course on the crust. With the remaining brown sugar sprinkle on top of the bananas.
5. Gently transfer the parchment paper to a cookie sheet and bake for 25 to 30 minutes. It should have a nice golden crust and the insides should be bubbling. Take out of oven and let sit for a moment. Serve with ice cream and whipped cream enjoy.