I have a fascination with mashups. Give me all the mashup songs. I never get tired of hearing one of my favorite songs in a totally different way. One of my favorite mashups of all time is from Just Go with It. Though there are a couple great mashups in that movie, one combines “Chasing Cars” by Snow Patrol and “Every Breath You Take” by the Police. I never get tired of hearing that combination. That means I also never get tired of that movie.
My love of mashups goes beyond music and into food. I might not be technologically sophisticated enough to create my own musical mashups, but in the kitchen, the world is my oyster and my creativity has no limits.
I’ve already created quite a few mashups on the blog, including Pecan Pie Cookies and Bananas Foster Muffins. Because bananas foster is one of my favorite desserts of all time, and, let’s be honest, because I always have some bananas that are a little past your prime, I made another bananas foster mashup.
This time I turned it into a pie with a crunchy macadamia nut crumble since macadamias and bananas are best friends and salted caramel. Caramel is ready to be mashed up with pretty much any dessert. I mean, no one ever said no to gooey, rich caramel on cake or ice cream or pie.
The end result of this mashup is a mini pie that is still enough to share (if you want 😉 ) with so much texture and flavor. Tender and sweet bananas. Flecks of vanilla bean. Crispy pie crust. Crunchy crumble that will keep you coming back for bite after bite. It is this symphony of flavors and texture that takes this pie and bananas foster mashup to a level that neither on its own can create.
Bananas Foster Mini PIes
- Total Time: 1 hour 50 minutes
- Yield: 10-12 servings 1x
Description
Inspired by the classic dessert, these mini pies feature delicate pastry, macadamia nut crumble, homemade caramel, and bourbon bananas.
Ingredients
Caramel
1 cup coconut sugar
2 tablespoons pure maple syrup
¼ cup water
1 cup heavy cream
1 tablespoon espresso powder
1 vanilla bean, split and scraped, pod reserved
¼ cup coconut butter
¾ teaspoon sea salt
Crust
1 ½ cups almond flour
½ cup tapioca starch
2 tablespoons coconut flour
1 tablespoon coconut sugar
6 tablespoons coconut oil
2 tablespoons olive oil
2–4 tablespoons very cold water
Topping
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1/3 cup coconut sugar
1 teaspoon ground cinnamon
1 teaspoon crushed pink peppercorns
½ teaspoon sea salt
¼ cup homemade salted caramel, plus ¼ for drizzling
½ cup olive oil
2/3 cup macadamia nuts
Filling
5 cups ripe bananas, sliced 2 inches thick
1 teaspoon cinnamon
1 teaspoon vanilla bean powder
¼ teaspoon ground cardamom
¼ cup tapioca starch
¼ cup bourbon
½ cup caramel sauce
Instructions
Make the caramel. In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved. Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color. Remove from the heat and stir in the coconut butter and salt. Pour into a bowl and cool.
Make the crust. In a large bowl, stir together almond flour, tapioca starch, coconut flour, and coconut sugar. Stir in the oils, followed by 2 tablespoons of water. Work the dough with a pastry cutter or your hands until it comes together, adding more water, 1 tablespoon at a time if necessary. Press the crust into four ramekins and refrigerate for at least 2 hours and up to overnight.
When ready to make the pies, preheat oven to 400 degrees F. Line a baking sheet with foil and place the ramekins on it. You may bake one large pie, but the mini pies are fun and offer more texture than a big pie does.
Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, pink peppercorn and sea salt. Stir in the caramel and oil until clumps form, and finish with the nuts.
Make the filling. In a large bowl, stir together the bananas, cinnamon, vanilla, cardamom, tapioca, bourbon, and caramel until well combined. Try not to break up the bananas too much.
Divide the filling between the ramekins, sprinkle evenly with the topping, packing it town slightly, and drizzle a little more caramel over the top. Bake 15 minutes. Reduce oven temperature to 350 degrees F, and bake for an additional 25-35 minutes. Serve warm with more caramel, and ice cream if you wish, or store in an airtight container at room temperature for up 3 days.
- Prep Time: 1 hour
- Cook Time: 50 minutes
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