17 August 2023

In the mood for some delicious dessert? This recipe from Donal Skehan is inspired by the world famous dish from Brennan's restaurant in New Orleans

WHAT YOU NEED

FOR THE PASTRY
110g cold butter, cubed
175g plain flour
1 tbsp caster sugar
A pinch of salt
1 large free range egg, beaten
1 tsp vanilla extract
A little cold water if required

FOR THE FILLING
6 large egg yolks
150g sugar
150g butter
1 tsp vanilla extract
75g plain flour
½ tsp cinnamon
2 tbsp white rum
2 bananas, peeled and sliced
To serve, whipped cream, dulché de leche, caramelised banana slices

WHAT YOU DO

Step 1. For the pastry, press the butter into the flour using a pastry cutter or a fork until you have rough crumbs. Mix through the sugar and salt.
Step 2. Bring the dough together by mixing through the egg and vanilla extract. Add a little cold water if you find your dough is too dry. Wrap in clingfilm and allow to chill in the fridge for 30 minutes.
Step 3. For the filling, whisk the egg yolks and sugar in a large mixing bowl until light and fluffy. sauté the shallots for 10 minutes without colouring in the olive oil, then add the white wine and reduce by half.

Step 4. Melt butter in a small pot over a medium heat. Stirring regularly, cook until butter turns a light brown colour. This may take 8 to 10 minutes but watch carefully and make sure not to burn the butter as this will result in a bitter taste.
Step 5. Whisk in the melted butter to the egg yolk mixture little by little. Whisk in the flour, cinnamon, vanilla extract and rum. Allow to cool.
Step 6. Roll out the dough and press into a 23cm round pie tin. Chill for 30 minutes.
Step 7. Preheat the oven to 180C/gas mark 4. Line the pie crust with foil and fill with baking beans. Bake until the crust is golden – about 15 minutes. Transfer to a wire rack to cool.
Step 8. Layer the base with the sliced bananas and pour over the mixture to cover. Bake in the oven for 35-40 minutes.
Step 9. Transfer to wire rack to cool completely and then top with whipped cream, dulche de leche and freshly sliced or caramelised bananas