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When your world gets turned upside down, make an upside-down pie. It's bananas.

Banana Coconut Upside-Down Pie

Ingredients

  • 6-8 ripe but firm bananas

  • ½ cup granulated sugar

  • 4 tbsp butter

  • 2 tbsp toasted unsweetened coconut flakes

  • 1 tsp roasted sesame seeds

  • ¼ tsp salt

  • 1 14 oz. frozen puff pastry sheet, thawed

  • Coconut ice cream to serve

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Instructions

  1. Preheat the oven to 400°F. Peel and slice bananas in half lengthwise and set aside.

  2. Heat a 10-inch oven-safe skillet on medium. Add sugar, salt, and butter. Stir to combine and allow to caramelize until it turns amber in color. Stir in some coconut flakes and sesame seeds.

  3. Arrange the bananas, cut side down in the skillet. You can cut bananas into smaller pieces to fit. Turn off the heat and let sit for about 5 minutes.

  4. Roll out the puff pastry until it’s as wide as the skillet. Cut out a round, a little bigger than the skillet. Place the pastry over the bananas and gently tuck it into the edges and over the bananas. Use a fork to prick holes throughout the pastry.

  5. Bake for 25-30 minutes or until the pastry is golden brown. Set aside for 5 minutes. Place a large plate over the skillet and carefully invert the tart tatin onto it.

  6. Slice and serve as is or with coconut ice cream.

Banana Coconut Upside-Down Pie
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Transcript

- When you're world feels like it's been turned upside down don't fight it, just right it. This has been a public service announcement. Calm your mind and treat your senses with this no fuss pie. It's a Thai inspired banana coconut tarte tatin, which sounds fancy but it's basically an upside-down pie. The flavors are inspired by one of my favorite Thai snacks ever, fried banana fritters. First let's talk bananas. Now in this adaptation the type I prefer to use are these studly looking cuties here. They go by different names around the world. In Thailand they're called nam wah. In other places they're called apple bananas because of their slight sweet tartness. They're also starchier than your regular cavendish bananas, so they make a really good fried snack in different parts of Asia. As you can see, they are much smaller than your regular banana, but honey let me show you they still got some girth to them. Now it may be difficult for you to find them in your regular market so I'm gonna show you how to make the dish using regular bananas. Just peel them and slice them in half. You wanna make sure they're just ripe and still firm. You don't want them to be overripe because as they're cooking through and in the oven they're gonna get way too mushy and it's not gonna be a good mouth feel. I'm just gonna set the bananas aside and work on the puff pastry. Grab an oven-safe skillet, I've got a nice heavy duty cast iron here, and some puff pastry. This had already been thawed out. And I have some flour sprinkled underneath so it doesn't stick. And you just wanna roll it out until it's about the size of your pan. Grab your skillet and just place it right on top. You just wanna cut a circle a little bit bigger than the bottom of your pan. And there we go, a nice little round. Just transfer this to a baking sheet. Just got some waxed paper on here. Cover it up with another piece of waxed paper and just let this chill out in the fridge until later. Heat up the pan on medium heat. You don't want it too, too hot. And we're gonna drop in some butter and sugar. Can you guess what we're makin'? Caramel! So in goes the butter. You can start it off by caramelizing the sugar and then adding the butter, but I just do everything all in one. To that I'm gonna add a little bit of salt to give it that nice balance, little hint of saltiness, which is really common in Thai desserts. Whenever you have it, you'll taste the sweet and then it kind of balances out on your tongue with salt. Just stir this around. Keep it on medium heat. Just wait for this to develop into a nice amber color. You can occasionally stir it or swirl it around. You don't want it to go too dark because it'll continue baking in the oven and then you'll just have burned caramel. All right, we're almost getting there. It's got a very light caramel color. At this point I'm just gonna turn down the heat a little bit and add in our flavoring. So I've got some shredded, toasted coconut flakes and roasted sesame seeds. Make sure that these two are toasted and roasted because you want that flavor to carry out throughout the caramel. It's what makes this special. Instantly it smells just like Thai fried banana fritters. It is so good! Just let that go for another minute until it turns a little bit darker. That's the color. It's a little darker, you see, but not way too dark, and now is the time to put in the bananas. I just turn the heat down to low, place the bananas cut-side down. You could do this in a pattern, or you could just them randomly, however you'd like. You can break up the pieces so that they fit inside nice and snuggly. Look at this pattern I made. I just love it, very cute. Now remember that pastry I cut out earlier? Now's the time to use it. So place it right over the bananas. Pretend you're covering them with a blanket, all right? You wanna take a fork and just go around the edges and just tuck 'em in nice and snug so they don't fall out while they're baking. You don't really have to care about how it looks like here because again it's gonna be flipped over. No one's gonna see it. Use your hands and press that pastry around. Tuck in those bulges. Take a fork, gently poke some holes. This is going to allow some of the steam to escape so that the puff pastry doesn't bulge up in some weird spots. Just pop this into an oven that's preheated to 400 degrees, and let it bake for about 25 to 30 minutes until the pastry is golden brown. Look at this beauty. Oh it smells so, so good! Now for the finale. I've been letting this sit here for about five minutes. You wanna do that because you wanna give it enough time to cool down so you can handle it properly. Use some thick kitchen towels or oven mitts for this step, okay, do not burn your hands as you turn this pie over. And prepare a plate that is wide enough to receive the banana. Place the plate directly over the pan. Now, a countdown always helps here, okay? Three, two, one. Oh yeah! Oh ho ho, baby! Ooh hoo hoo! It's so beautiful. And there you have it, banana coconut upside-down pie. I cannot get over how gorgeous this looks. Even though it's really pretty, I'm still gonna go in with some scissors instead of a knife to cut this up. Makes your life easier. Snip through, oh yeah! Check this out. Oh, my good. It doesn't need it, but you can elevate this with just a bit of good coconut ice cream. Pop it down just on top. Oh ho ho! Shut the up. It's so good. I really hope you give this a try. It is too good not to. I'll see you next time, bye!