Upside-down Paradise banana pie
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Filed under Cakes and pastries; My recipes; Christmas & New Year, fruits
Upside-down pie? Yes, pie. Not cake, but pie. It may look like a cake but that’s a crust that you see. Traditional sweet pastry crust with flour, butter, sugar and a little salt. No eggs. Paradise banana? Yes. Let me explain. This recipe has two stories and the Paradise banana part is only half of it.
We were at the SM Hypermarket at the Mall of Asia two weekends ago buying Sam’s milk, juice, cereals and cereal bars for the next five days. She stays in a dorm near the university and, for convenience, she keeps a supply of breakfast items. Speedy saw some strange looking very green bananas labeled Paradise Plant. We asked the attendants how the Paradise Plant bananas are prepared and we were told that they are good for making banana chips before they are ripe. Oh, like saba bananas, Speedy remarked. Better, they replied. Curious, we bought a bunch of four Paradise Plant bananas.
For the next several days, everyone was too busy and the Paradise Plant bananas were just lying on the fruit basket. The green skins turned yellow-green and, some ten days after we bought them, the skins had turned bright yellow. I had lost interest in them and, more than once, I wondered whether I should throw them out. The supermarket attendant did say they were best cooked as banana chips before they were ripe. What was I supposed to do with them after they had ripened?
Earlier this afternoon, hovering between sleep and wakefulness while suffering the extreme humidity, I chanced upon an episode of Surfing the Menu on the Travel & Living Channel. An old episode, actually, because Curtis Stone was still in it. And he made an apple pastry that woke me up. This upside-down pie is based on that apple pastry. Curtis Stone’s recipe used puff pastry; I used my recipe for sweet pie crust.
What is this upside-down Paradise banana pie like? It doesn’t taste like a pie despite the fact that the base is a pie crust. It’s something between a shortcake and a scone. The break is soft and moist at the center but, underneath, it is wonderfully crisp. And the Plantation Plant bananas? Oh, they were gorgeous. I only used two pieces to make my pie so I have two more to make another.
Click the link to page 2 for the recipe.
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Ms.Connie, nde na po ako nag white sugar since my GDM (Diabetic during pregnancy) muscovado sugar na ang gamit namin. Should i add more o less than the recipe? thanks again Ms. Connie!
The same, I think, although your syrup will be darker.
This looks good…really good! Esp. with some coffee-flavored ice cream too
hi, when you say butter, is it supposed to be unsalted? also how do you measure salt if my salt is iodized? thanks!
Yes, unsalted butter.
Re salt: With a measuring spoon, of course.
re salt how do i measure iodized salt cos i know its a different measurement if your recipe calls for standard rock salt.
also, i have some lakatan bananas, can i use the instead?
What makes you think I used rock salt?
You can lacatan bananas but I don’t know how it’ll turn out.
Am guessing regular saba can be used also? What other fruits will work with this recipe?
Yes, ripe saba. And apples, I guess. Basta fruits without too much water and which can retain their shape.
oh so you use iodized salt pala
Very rarely does a baking recipe call for rock salt, actually. Sea salt, sometimes, but refined salt is the kind most often used.
hi,connie!!!!it’s been a long time since i last visited your blog.wow,so many new recipes to try and oh so yummy to look at!!
i’ll try to look for this variety of banana when i do my grocery-shopping at sm hypermart in fairview.looks more yummy than using pineapple rings…..
salamat uli for another wonderful recipe,connie!!!!