A sinfully indulgent rustic free-form tart. Chocolately pastry is home to sweet bananas and salted caramel, topped with fresh whipped cream and grated chocolate. So simple to make with 5 minute caramel sauce, you won’t regret making this Banana and Salted Caramel Galette!
Happy Monday! I can say that with sincerity too, because how can you have the Monday blues when something as delicious as these Banana and Salted Caramel Banofee Galettes exist and you literally have the recipe at your finger tips? It’s also the second installment of Yum of the Month, so I’m in a pretty good mood! The theme this month is, you guessed, it galettes! A Galette is basically a free form pie, all the goodness of pie without the need for a dish – you just roll the pastry out, pile on your filling and then fold the edges over. It creates an easy, rustic looking pie. Totally cute and totally delicious – I love them! How about you?
For my galette I was inspired by the flavours of one of my all time favourite desserts – Banoffee Pie! It’s generally a no bake pie made up with bananas, caramel or toffee, whipped cream and chocolate. Delicious! I just turned the pie into a galette, baked it and made salted caramel – because all those things just make it even more drool worthy. That salted caramel sauce too? Oh my gosh you guys, it’s just incredible! Sticky, sweet perfection. And the best part? It only takes about 5 minutes t0 make! How can you say no to that? The rest of the galette is super simple to make too. The pastry comes together in a few minutes, it needs a bit of chilling time but hands on time is about 5 minutes, plus rolling out! Then you just add the sliced bananas and brown sugar, bake, pour on your salted caramel, dollop on some whipped cream and grate some chocolate. An easy, indulgent dessert that will totally impress – what more could you want?
I made single serving sized galettes because, well, that’s my favourite way to make dessert. I don’t like to share my dessert okay, you keep your fork away from galette! Making single serving desserts means nobody has to lose a finger, it’s for everybody’s safety really 😉 You could definitely make this into one or two big galettes, but you will need quite a large baking sheet. That’s another reason to make them smaller, much easier to fit on a regular baking sheet. Shall we get started?
Banana and Salted Caramel Banoffee Galettes
A free form pie with chocolately short crust pastry, sweet bananas, salted caramel and whipped cream. An easy and indulgent dessert
For the crust:
- 300g plain flour (AP)
- 20g cocoa
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 230g unsalted butter, cold and cut into cubes
- 50ml cold water
- 1 egg, separated (for egg washing)
For the salted caramel sauce:
- 90g salted butter
- 225g sugar
- 125ml double cream (heavy)
- 1 tbsp golden syrup (or corn syrup)
- 1 tsp sea salt
For the filling:
- 4-5 large, ripe bananas, thickly sliced
- 75g brown sugar
- 45g butter, melted
- 175ml double cream (heavy/whipping)
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 30g dark chocolate
To make the crust:
- Put the flour, cocoa, salt, sugar and cinnamon in a food processor and pulse to combine. Add the butter and pulse until you have a breadcrumb consistency. With the motor running, slowly pour in the cold water until the dough starts to clump together. You most likely won't need all 50ml.
- Turn dough out onto a lightly floured surface and gently form it into a bowl. Flatten into a disc and wrap in plastic, chill in fridge for at least 30 minutes.
To make the salted caramel sauce:
- Make the sauce while the dough is chilling, so it has plenty of time to cool.
- Put the sugar in a medium, heavy bottomed saucepan and heat on a medium heat until melted and amber in colour. Do not stir.
- When the sugar is melted, immediately add the butter and stir until melted.
- Slowly pour in the cream (careful, it will sputter and bubble
- Stir in the golden syrup. Leave to bubble gently for 1 minute.
- Remove from heat and stir in the salt. Leave to cool. Once cool enough to handle, pour into a jar and leave to cool completely.
To assemble and bake the galette:
- Preheat oven to 175C/350F and line two baking sheets with parchment paper.
- Remove the dough from the fridge and roll out to about 1/4" thick. Cut out approx 8" circles (I used a bowl for this). Transfer the circles to your prepared baking sheet.
- Brush the circles with egg whites, then spread butter over each. Sprinkle with about 2 tbsp brown sugar, then arrange bananas on top.
- Fold the edges of the pastry over, so it's just covering the outer edges of the filling. Mix the separated egg together and brush over the edges of the crust. Sprinkle the tops with more brown sugar.
- Bake for 35-40 minutes, until pastry is cripsy. Remove from oven and cool completely on wire racks.
- Once cooled, cover generously in salted caramel sauce.
- Add the cream, cinnamon and vanilla to a metal bowl and whip until you have soft peaks
- Place a big dollop on top of each galette, then grate some of the dark chocolate over.
- Serve immediately.
If you don't have a food processor, you your fingers or a fork to cut the butter into the flour mix. Stir in the water with a wooden spoon.
Any leftover salted caramel can be stored in a sealed jar in the fridge for two weeks.
This is a great dessert to make when you need something that’s going to take minimal time in the kitchen, but you still want to impress guests, or treat the family! Bananas and caramel really are a match made in heaven so everybody is just going to go nuts over the this dessert, and adding salt to the caramel really just ups the flavour and brings out the caramelly sweetness – I mean, you don’t need me to tell you how good salted caramel is I’m sure, there’s a reason it’s so popular! You can serve this with or without the whipped cream, but I think it really adds to the specialness, plus it completes the Banoffee checklist – the cinnamon in the cream is also optional but, unless you hate cinnamon, I really wouldn’t miss it out. There’s not one single thing I don’t just LOVE about this galette, and I hope you agree with me! Let me know your thoughts in the comments, and don’t forget to share with your friends and family!
And if you loved my galette, just wait until you see what my fellow Yum of the Monthers made! Let’s take a look shall we (not sure when I turned into a cheesey TV presenter!)
Wajeeha from I Knead To Eat made this amazing Summer Herbed Chicken and Tomato Galette! Not only is it gorgeous, it’s bursting with flavour too – the perfect pre-cursor to a dessert galette!
Amy from Accidental Happy Baker got her Puff Pastry on with this seasonally delicious Pear Plum Galette, the flakey pastry and juicy pears and plums, combined with a red plum honey glaze makes this a delicious galette you don’t want to miss out on!
Shadi from Unicorns in the Kitchen is taking us ’round the camp fire with this awesome S’mores Galette. A summer classic made into a free-form pie, yummy!
And Sam from Sugar Spun Run has gone with one of my favourite flavour combinations with her Peaches & Peach Galettes. Perfectly summery goodness!
Sharing with: Saucy Saturdays
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