Inverted Banana-Coffee Pie Recipe
Hey there, fellow foodie! Today we're whipping up an Upside-Down Banana-Coffee Tart, a twist on the classic French Apple Tarte Tatin. This bad boy is full of rich banana flavor, infused with the warmth of coffee, all wrapped up in a buttery pie crust.
Ingredients
- Firm-ripe bananas
- Unsalted butter
- Light brown sugar
- Strong brewed coffee
- Cinnamon stick
- Lemon zest
- Vanilla extract
- Pie dough (store-bought or homemade)
- Freshly squeezed lemon juice
- Ice cream for serving (coffee, cinnamon, or vanilla)
What to buy & Special Equipment
Go for some firm-ripe bananas with a bit of green left. A 12-inch cast iron skillet works best, but any heavy-bottomed, oven-safe frying pan will do. Just make sure to have a platter or plate slightly larger than your skillet for turning out the tart once it's cooled.
The Lowdown
First, make your pie dough ahead of time. If you're a bit short on patience, store-bought pie dough works great too. This recipe can be found in our Cast Iron Cooking story.
When you're ready to rock, here's what you do:
- Melt the butter in your skillet, add the brown sugar, coffee, cinnamon stick, and lemon zest, and simmer until the sugar is melted and the mixture thickens. Discard the cinnamon stick and lemon zest, then stir in vanilla extract.
- Peel and slice your bananas, toss them in lemon juice, and add them to the skillet. Arrange them in a decorative pattern if you fancy.
- Roll out your pie dough, cover the bananas, prick it with a fork, and bake until the crust is golden and the filling is bubbling.
- Let it cool for 15 minutes, then flip that baby over onto a platter and serve it with ice cream.
Enjoy your tasty creation! Don't hesitate to dress it up by drizzling some more caramel or sprinkling a bit of extra sugar on top if you like it extra sweet. And remember, patience is key when inverting the tart – let it cool enough so the caramel sets, but not so much that it becomes hard to flip. Happy baking!
- In the skillet, incorporate the melted butter, light brown sugar, strong brewed coffee, cinnamon stick, and lemon zest, simmering until the sugar dissolves and the mixture thickens.
- Once ready, peel and slice the firm-ripe bananas, toss them in freshly squeezed lemon juice, arrange them artfully in the skillet, and cover them with the rolled-out pie dough.
- Bake until the crust turns golden and the filling begins to bubble, then invert the tart onto a platter after cooling for 15 minutes, ensuring a delicious Coffee-Banana Upside-Down Tart.
