I saw this extraordinary banana pie with shortbread crumbs and banana dough, which are baked in layers, on the wonderful website CookiesAndСups. Oh, this is an amazing banana pie, unlike any of the ones I've already made: banana bread, banana muffin... This pie combined shortcrust pastry and banana, and was a little like our bulk pies, such as apple, or king cheesecake. It was difficult to resist the author’s advice to bake it, expressed briefly and emotionally: “Do it... Do it!!!”

And I set out to bake a banana pie, although the recipe was not entirely clear in some places: cups had to be converted into glasses, inches when measuring the shape into centimeters, and degrees Fahrenheit into Celsius. I tried to correct all the inaccuracies, and what a pie we got! Many thanks to the author Shelly for the awesome banana idea!

I would also like to add that overripe bananas are perfect for this pie. Those that have already darkened and become soft. People in the market don’t buy these, but in vain! Under the darkened skin is an equally delicious banana, and at a lower price! And you can eat it this way and prepare a lot of delicious things, like this pie, for example - crumbly, aromatic manna with these exotic sunny fruits; or chocolate-banana cake, or bananas baked with chocolate (by the way, a delicious warming agent, much nicer than inhalations or mustard plasters!)... So I recommend it.

The pie is very large, in a rectangular pan the size of a baking sheet. If this is a bit much or you want to try a little, use half the ingredients and a wide 26cm springform pan.

Ingredients:

For a baking dish 22x35 cm, glass - 200g:
For the banana dough:

• 3 overripe bananas;
• 120 g butter;
• 2 eggs;
• 1-1.5 cups sugar;
• 2 heaped cups of flour;
• 3 teaspoons baking powder;
• 1 level teaspoon of salt;
• 1 glass of milk.

For sand crumbs:

• 2 cups topped flour;
• 200 g butter;
• 1 – 1.5 cups sugar.

The cake can be glazed with powdered sugar mixed with milk (1-2 tablespoons of milk per 1 cup of powder).

How to bake banana cake:

Preparing banana dough. Wash, peel three bananas and mash them into banana puree in a deep bowl.

Add soft butter to the banana puree and beat with a mixer.

Add sugar and eggs to the bowl and beat again.

In a separate container, sift and mix the flour with baking powder and salt.

Pour flour into a bowl with dough and pour in warm milk.

Mix. The result is a fluffy, flowing dough, as thick as pancakes.

Now let's prepare the shortbread crumbs for the banana pie. Combine sugar and flour, cut the chilled butter into cubes.

Grind everything with your hands (or beat it with kitchen appliances) until it becomes coarse crumbs. I made fine crumbs by hand.

Both parts of the test are ready. Prepare the pan by greasing it with butter and sprinkling it with flour or breadcrumbs.

Pour half of the banana batter into the pan, a little at a time, spreading with a spoon to form an even layer.

Sprinkle 1/3 or a little more sand crumbs evenly on top.

Carefully, little by little, evenly pour the second half of the banana dough onto the crumbs with a spoon.

And pour the remaining crumbs onto the dough in an even layer.

Set the cake at 180C to bake until a wooden stick is dry, this will take about an hour.

Let the cake cool in the pan for 10-15 minutes. This is how golden it is, with a sugary crust, and inside - soft, fluffy, with a delicious banana aroma.

We pour it with a sweet glaze of powdered sugar mixed with milk: thanks to the soaking, the cake will become more moist.

You can then carefully cut it into portions... or eat it straight out of the mold with a spoon!

I recently wrote a series of posts on social networks about shortcrust pastry. I talked there about whipped shortbread and chopped dough, how they are baked with beans so that they don’t shrink. They pointed out to me that modern sand does not shrink and is very stable, and gave me a link to the recipe on Andy Chef's website. It turned out to be a variation of the dough that used to be called “hand rub dough.” Previously, pieces of cold butter were rubbed into crumbs with your fingers, but now they use mixers for this.

To be completely honest with you, I'm not a fan of this test. It turns out beautiful, really stable, but completely oaky. I love either crumbly shortbread dough that melts in your mouth, which is made from whipped soft butter, or crispy, slightly flaky chopped dough. And this is neither this nor that. Nevertheless, it tastes good, so the only salvation, in my opinion, for this dough is to wait until it is saturated with the filling and becomes soft. But I’m not a fan of sand at all, so don’t look at me, make it and decide which you like best: this or, for example, the sand in the recipe for lemon squares.

But the banana cream turned out surprisingly tasty. It would seem, what nonsense, to add 100 g of banana to the custard. But our little yellow friend radically changed the taste and consistency, and the filling turned out absolutely amazingly delicious.

SHORT DOUGH

• 180 g cold butter, chopped into very small cubes (freeze)
• 100 g powdered sugar
• 45 g almond flour
• 400 g flour
• 70 g cold eggs

For the shortbread basket we will need a 22-24 cm tart pan.

Place butter and dry ingredients in a bowl. At high speed of a hand mixer or at medium speed of a planetary mixer, mix into fine crumbs. Even cooler is to make the dough in a food processor with knives, it works great. Add cold eggs. Mix until all the dough comes together. Roll out between 2 sheets of parchment into a circle 5cm larger than the tart tin. Cool for 20 minutes. Place in the mold and remove excess with a rolling pin. Prick the bottom with a fork and freeze for half an hour or an hour.

Bake directly from the freezer at 160C for 15 minutes until slightly golden brown.

BANANA FILLING

• 150 g sugar
• 40 g starch
• 20 g flour
• Pinch of salt
• Mix 1 banana puree with 1 tbsp. lemon juice (to prevent bananas from browning)
• 400 ml milk
• 4 yolks
• 30 g butter
• 1 packet vanilla sugar
• 3 medium bananas
• Boiled condensed milk or soft caramel
• Additionally, bananas cut in half lengthwise, fill out the form

Bring sugar and milk to a boil. While the milk is boiling, mix the yolks, starch, flour, vanilla sugar and banana puree. We dilute a little milk from the ladle to get a fairly liquid consistency. If there are any lumps left, they can be broken through with a blender or strained. When the milk has boiled, pour the yolk mixture into it in a stream, stirring constantly with a whisk. Follow. so that the cream does not burn! Brew over medium heat until the cream becomes thick and glossy. Cool, cover with film in contact, and then add soft butter and beat with a blender.

• 300 g cold cream 33%
• 200 g mascarpone
• 50 g powdered sugar

Stir the mascarpone with a mixer. Add cream in three parts. Beat everything until it has a thick but elastic consistency, adding powdered sugar at the end. The sweetness here can be painlessly reduced, but completely unsweetened whipped cream will taste like semolina porridge, tasteless. You still need to sweeten it a little to show that this is a dessert.

Spread the bottom of the shortbread basket with boiled condensed milk. You don’t have to spread it, but I liked this option, it still has a little bit of caramel flavor. Lay out the bananas cut lengthwise. Spread the cream. Spread whipped cream on top.

Instead of whipped cream, you can use Swiss meringue (wet meringue), but I liked the option with cream better. In the picture we have just meringue.

This wonderful pie, soft, tender and juicy, will definitely please you and your loved ones. In addition, it can always be different, depending on what you add to the filling, and you will never get tired of it.

Products:

1. Butter or margarine - 1 pack (200 gr.)
2. Chicken egg - 1 pc.
3. Baking powder - 1.5 teaspoons
4. Sugar - 0.5 cups
5. Flour - 2 cups

For the filling:

1. Fruits (any) - apples, bananas and pomegranates, etc.
You can also use cottage cheese.

Sour cream:

1. Sour cream - 500 gr.
2. Chicken eggs - 2 pcs.
3. Sugar - 6 tablespoons
4. Vanilla sugar - to taste
5. Flour - 4 tablespoons

How to make apple and banana pie:

Dough:

Chop margarine or butter with flour into crumbs with a knife. Add sugar, baking powder, egg. Knead the dough. There is no need to knead shortbread dough for a long time. As soon as everything is mixed into one lump, we stop kneading. You can put the dough in the refrigerator for now.

Filling:

Wash the fruits and cut into small cubes. Mix with a spoon of starch.
For sour cream, beat sour cream, sugar, eggs, flour and vanilla sugar.

Place the dough in a greased pan, making sides. Place fruit on the dough and fill with cream.
Bake in preheated to 180 degrees. oven until done. Baking time is about 40 minutes. On a hot pie, the cream may ripple, but as it cools, it will thicken. The pie should be eaten completely cooled, preferably out of the refrigerator.

One of the most nutritious exotic fruits that can be eaten in any form and with different ingredients are bananas. The banana theme is almost impossible to get boring. The exotic fruit contains useful substances that enter the human body along with desserts. These include vitamins (B, PP, A, C), calcium, iron and phosphorus and many other useful components.

Shortbread pie with cottage cheese is varied in its variations. You can bake it either in the oven or in a slow cooker.

Shortbread pie with curd filling can also be prepared with the addition of berries or fruits. In the summer, you can add strawberries to the banana filling. Such recipes are completely easy to prepare and take little time.

A good option for baking with bananas is shortcrust pastry, which, with its crumbly properties, combines with the tenderness of banana pulp, emphasizing the exotic aroma.

So, if you are expecting guests or have decided to please your family, we offer an easy-to-prepare, and also affordable in composition, open shortbread pie with cottage cheese and bananas, the dough of which crumbles and melts in your mouth. If you don’t have free time, the dessert will be prepared quite quickly and, despite its simplicity, its taste will captivate you with its colorful fruit notes and shades.

For the test:

• butter of any fat content - 1/2 pack;
• wheat flour - 1 cup (250 g);
• sugar - 2 spoons (20 g);
• chicken egg - 1 piece;
• baking powder for dough - 1/2 sachet.

For the filling:

• cottage cheese 9% fat - 2 packs (400 g);
• bananas - 2 pieces;
• sugar - 1 spoon (10 g).

To prepare the sprinkle crumbs:

• wheat flour - 2 tbsp. spoons (20 g);
• sugar - 1 tbsp. spoon (10 g);
• butter - 50 g (2 tablespoons).

Recipe

It will take you 60 minutes to prepare banana shortbread pie, and more than 120 minutes for the dough.

Preparing the dough

The first step is to prepare shortbread dough with cottage cheese.

• To do this, grate the butter, slightly melted, and then grind it with sugar. Separately beaten egg. Mix with the butter and sugar mixture and, for the full effect, beat everything with a whisk or mixer (optional).
• After this, start adding flour, constantly stirring the dough, which in the end should not turn out very hard, but slightly viscous.
• Then, roll it into a ball, put it in a bag or wrap it in film and refrigerate for 120 minutes.

Preparing the filling

The second step is to prepare the pie filling.

• Why do you need to peel the bananas and cut them into thin slices?
• In a blender, beat banana slices, cooked cottage cheese and sugar.
• Try to ensure that there are no lumps left when mixing all the ingredients.

Sprinkle crumbs

Step number three is to prepare the crumbs for topping our shortcrust pastry pie.

• Grind in a separate bowl, specially prepared for this: flour, butter and sugar.
• You should get small and large pieces.

Preparing the form

The turn of the fourth step will come when the dough has cooled down.

• After that, the dough needs to be evenly distributed in the baking dish that you use for baking pies.
• You need to mold a side along the edge, about 2 cm high, and lay out the filling, carefully distributing it in an even layer onto the dough. And sprinkle crumbs on top.

Baking

1. Step five is baking in the oven, which must be preheated to a temperature of 200 degrees and the pie with banana-curd filling should be placed in it for 20-30 minutes.
2. The dessert can be considered ready once a beautiful crust has formed a golden color.

Last step

When you take out our shortbread pie with cottage cheese, you shouldn’t cut it right away: give it time to cool and consolidate the delicate filling, which crumbles a lot when hot.

A tea party with your family or a feast with guests will be a delight of taste that combines the exotic aroma of banana and the tenderness of cottage cheese.

Using this recipe for shortbread pie with cottage cheese, you can create a culinary masterpiece with an aesthetic and original look.

It would seem that there could be a masterpiece in this recipe. Only after trying the finished pie will you understand that this is really so. Your friends and relatives with a sweet tooth of any age will love it.

This wonderful treat can be served with both hot and cold drinks. You can decorate each serving with mint leaves and a small circle of ice cream.

Conclusion

In conclusion, I would like to remind you that banana dishes are very popular in cooking. For example, with this fruit there are traditional pies, cakes, pastries, and unusual dishes for us with bananas and meat, and fish, and even just bananas fried in batter.

The hallmark of this product is lightness, originality, and sophistication, which fill any dish prepared with it. Use exotic fruits more often in your usual recipes and your food will be filled with vitamins and beneficial properties. You can cook anything with shortbread dough - this way you can easily make shortbread pie with cottage cheese and berries, or shortbread pie with fruit.

Bon appetit!