Caramelized Banana Pie

Products Used
Caramelized Banana Pie Imperial


Pie Crust

Banana Caramel Layer

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Start by preparing crust. Mix butter and powdered sugar until well blended. Add egg and mix until well combined. Add salt and vanilla.
  2. Sift flour with baking powder and add in one step to above. Mix until just combined. Do not overmix.
  3. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled. Preheat oven to 375°F.
  4. Meanwhile prepare banana component by combining sugar and water in a saucepan. Bring to a boil. Cover with lid for a minute or two to trap steam, this will ensure that all sugar crystals stuck to sides of pan slide down into syrup. Remove lid.
  5. Boil on medium heat to a golden honey-colored caramel.
  6. Pour caramel in a 9-inch cake pan and swirl around to cover bottom evenly. Pour vanilla on top and sprinkle with salt and cinnamon.
  7. Cut 4-5 peeled bananas horizontally in half. Arrange bananas cut side down tightly into pan covering caramel.
  8. Cut remaining bananas horizontally in half and place in a perpendicular fashion over first layer of bananas.
  9. Sprinkle with brown sugar.
  10. Melt butter and pour evenly over bananas. Cover with foil and cut a small steam hole in center. Place in oven.
  11. Back to crust, roll dough about 1/8-inch thick on a lightly floured surface or on floured parchment paper. Cut into a 9-inch circle.
  12. Place on a parchment-lined cookie sheet and bake until golden, about 12-14 minutes. Set aside.
  13. When bananas have been baking for 40-45 minutes remove foil. Bake for another 15-20 minutes or until caramel bubbles well. Remove from oven.   
  14. Let sit for about 10 minutes. Select a salad or other plate that fits inside the cake pan. Place inside and tilt cake pan to pour excess liquid out of pan. This liquid can be saved and reduced for sauce. If desired, heat liquid and simmer on low until slightly thickened for about 20 minutes.
  15. Place baked crust on top of cake pan. On top of crust place a serving platter. Gently turn it upside down. Shake pan a little to ensure bananas are released from pan. Remove pan.
  16. Crust can be trimmed to same size as banana layer.
  17. Delicious served with vanilla ice cream.
Imperial Sugar Insight

Make sure to use perfectly ripe bananas (without brown spots) for ultimate flavor and texture.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe