Banana Caramel Pie with Chocolate

Bananas in caramel are one of my favorite desserts. It’s so delicious on vanilla ice cream or on a hot waffle or pancake, and if I had to choose, this would probably be my choice for a dessert to eat each and every day of my life.

This banana caramel pie is inspired by this combination of flavors, but also filled with lots of chocolate. Chocolatey crust filled with hazelnut, banana and chocolate cream, all topped with salted caramel layer and some sea salt – all of these make an amazing caramel chocolate pie you just can’t resist!

Photo: Natalie Levin

Banana Caramel Pie with Chocolate

For chocolate short crust pastry:

140 grams (1 cup) all-purpose flour
35 grams (1/4 cup) cocoa powder
40 grams (1/3 cup) sugar powder
100 grams (1/2 cup) cold butter (cut into cubes)
Pinch of salt
1 large egg yolk
1-2 tbsp. cold milk (optional, add as needed)

Hazelnut and chocolate cream:

100 grams (1/2 cup) hazelnuts or cashews
50 grams dark chocolate
100 grams (1/2 cup) cold butter (cut into cubes)
100 grams (1/2 cup) light brown sugar
Pinch of salt
20 grams (2 tbsp.) all-purpose flour
1 large egg
30 ml. (2 tbsp.) milk
2-3 large ripe bananas

Salted caramel:

100 grams (1/2 cup) sugar
20 grams (1 tbsp.) glucose or corn syrup
2 grams (1/2 tsp.) sea salt
60 ml. (1/4 cup) heavy cream
50 grams (3 tbsp.) soft butter

Decoration:

Ground sea salt

Chocolate crust:

In a food processor with a steel blade put flour, cocoa powder, butter, powdered sugar and salt and blend until crumbly mixture forms.
Add egg yolk and blend just until large chunks of dough are formed. If the dough is not combined – add a little milk gradually.
Transfer the dough chunks on a lightly floured work surface and bring together. Form a disc shape, wrap and chill for about an hour.
On well-floured surface, roll out the dough about 3-4 mm thick and set in the pie pan to form a crust. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.

Blind baking:

Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 6-7 minutes or until crust is set but not fully baked.
Cool at room temperature.

Hazelnuts and chocolate cream:

In a food processor with a steel blade put hazelnuts and chocolate and process until finely ground.
Add butter, sugar, salt and flour and process until the mixture is crumbly.
Add egg and milk and blend until a thick cream forms.
Pour the cream on half-baked crust, and smooth the top.
Cut the bananas into 1cm slices and arrange on top of the cream.
Bake for 10-15 minutes or until cream sets on the edges but still slightly soft in the center.
Cool completely at room temperature.

Salted caramel:

In a pan put sugar, glucose and salt and cook over high heat, until it turns amber in color.
Add the cream carefully and mix well. Cook over medium heat until the mixture reaches a temperature of 122c degrees.
Remove from heat and add the butter. Stir until the butter is absorbed.
Pour the caramel over the chocolate and bananas, and smooth the top.
Cool in the refrigerator for about 2 hours to set completely.
Before serving, sprinkle some ground sea salt on top.

The banana caramel pie is best on the day you make it, but you can keep it in a sealed container in the refrigerator for 3-4 days.
Serve the tart at room temperature. I used dark chocolate with 64% cocoa solids, but you can use any other dark chocolate you like.
You should work with sugar thermometer in the preparation of caramel to receive an accurate result in terms of texture and stability.