His Her's Ours

Banana Fosters Galette

Foodblogging isn’t what we imagined doing when thinking about career choices after college. General ass kicker wasn’t something you could major in. So we started individual careers We both excelled at our respective careers but were both still drawn to food. When I got my first invite to join Pinterest in its first few months of inception I became hooked with food bloggers and fashion bloggers. I now have a list of blogs I check regularly and after years of being half committed to the idea, I decided to go all in and wrangle my partner into it too. You will get his side of this story on the next post.

We couldn’t be more different if we tried. Im very analytical and he is a creative and artistic type. My favorite pastime is watching Hallmark movies especially Christmas time and his is playing video games or watching cartoons. He’s an 80’s kid and I’m more of a 90s kid. What we do agree on is food. We both love and the memories associated with it. We are going to share recipes that reflect us.

Our first recipe is something I’ve shared online before but after making it again for the first time in a long time I decided to share this one first. This is one of the first things I ever made my butter half.

Bananas foster is my favorite dessert but honestly it’s a tie between creme brûlée. If a restaurant has both on the menu I order both. I’ve been known to get a small dinner just so I can get dessert. This is something that you can make ahead by making the dough the night before and then everything comes together quickly. Serve with ice cream and a dash of your favorite dark rum or serve with buttered rum ice cream (will share recipe later).

Banana Galette

AuthorourbutterhalvesCategoryDifficultyBeginner

Easy Banana Galette with a flakey crust and warm sugar filling.

Yields1 Serving
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Ingredients:
 1 ¾ cups All Purpose Flour
 6 tbsp Salted Butter
 2 tbsp Baker's Sugar
 ¼ cup Ice Cold Water
 3 tbsp Softened Salted Butter
 ½ tsp Pumpkin Pie Spice (cinnamon is ok)
 3 Bananas, sliced
 4 tbsp Dark Brown Sugar
 2 tbsp milk
 Sprinkling Course Sugar (Optional)
 Ice Cream, Vanilla (Optional)
 Whipped Cream (Optional)

Method:
1

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

2. Preheat oven to 400 degrees Fahrenheit.

3

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

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 and pumpkin pie spice 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

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.

Ingredients

Ingredients:
 1 ¾ cups All Purpose Flour
 6 tbsp Salted Butter
 2 tbsp Baker's Sugar
 ¼ cup Ice Cold Water
 3 tbsp Softened Salted Butter
 ½ tsp Pumpkin Pie Spice (cinnamon is ok)
 3 Bananas, sliced
 4 tbsp Dark Brown Sugar
 2 tbsp milk
 Sprinkling Course Sugar (Optional)
 Ice Cream, Vanilla (Optional)
 Whipped Cream (Optional)

Directions

Method:
1

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

2. Preheat oven to 400 degrees Fahrenheit.

3

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

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 and pumpkin pie spice 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

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.

Banana Fosters Galette



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


%d bloggers like this: