In my never-ending quest to find new recipes for the bananas I get from my coffee vendor, I decided to use them up instead of freezing them. Since I had two and a vintage recipe that required two, I figured it was worth a shot to test. I tweaked it to be mine, creating an easy press-in crust that complements the flavors of the pie. You can use light or dark rum, FYI. Whatever you have on hand will work!

Makes one 9-inch pie


Walnut Press-In Crust

  • 8 tablespoons (113 grams) unsalted butter
  • 1 cup (130 grams) all-purpose flour
  • ¼ cup (24 grams) confectioners’ sugar
  • ¼ teaspoon salt
  • ½ cup (60 grams) ground walnuts
  • ½ teaspoon vanilla extract

Chocolate Banana Rum Filling

  • 6 ounces (170 grams) semisweet or bittersweet chocolate
  • 1 cup (240 grams) heavy cream
  • 3 tablespoons rum
  • ¼ cup (31 grams) walnuts, finely chopped
  • 2 ripe bananas (236 grams)

Garnish (Optional)

  • Whipped cream
  • Chocolate curls


Make the Crust

  1. Melt the butter in a saucepan or heatproof bowl in the microwave and set aside to cool. Preheat oven to 350°F.
  1. In a medium mixing bowl, whisk together the flour, sugar, salt and walnuts. Add the melted butter and vanilla until the mixture forms a thick dough.
  1. Add the dough into a 9-inch pie plate, and press with your fingers to distribute on the bottom and sides as evenly as possible.
  1. Place the pie plate on a sheet pan and back on the middle rack for about 20 minutes or until set. Remove from the oven and place on a wire rack to cool complete before filling.

Make the Pie

  1. In a heatproof bowl over simmering water or in the microwave using 20-second increments, melt the chocolate. Set aside to cool to room temperature.
  1. Whip the heavy cream in a separate bowl with a whisk or hand mixer until stiff peaks form. Add the rum and walnuts before folding in the chocolate.
  1. Peel and slice the bananas, then spread them as evenly as possible in the bottom of the prepared pie shell. Add the chocolate filling on top and spread to the sides of the pie. Set in the refrigerator to set.
  1. When ready to serve, cover the pie in whipped cream and chocolate curls, if desired. The pie can be covered and refrigerated for up to 2 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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