Pastry
- 200g plain flour
- pinch of salt
- 85g butter, cubed
- 3-5 tbsp cold water
Filling
- 4-6 large bananas
- 225g brown sugar
- 2 tsps cinnamon
- 2 tsps ginger
- 1 tsp vanilla extract
- 4 large eggs
- 1 can evaporated milk
- 100(ish)g mixed dried fruit
- Small bag of flaked almonds
Put the flour, salt and butter in a large bowl and rub the butter into the flour with your fingers. Once there are no lumps of butter left, gradually mix in the water with a spoon until you’ve got a good consistency. Wrap it in clingfilm and bung it in the fridge while you make the filling:
Bung everything but the almonds in a bowl, mash with a tattie-masher then blend with a hand blender. Roll out your pastry (use plenty flour because it will be sticky as all hell) and press it into a deep 9″ – shallow 12″ pie tin. Bake at 210° for 15 mins, sprinkle the almonds over the top then 180° for 60 mins. Test if ready by pushing a knife into the centre, it should come out clean.
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