Prepare yourself to forget almost everything you thought you knew about bananas... and banana peels.;-)
Each scrumptious single-serving "peel" has a cookie crust loaded with Bananas, Chocolate and Caramel.
It's unlike any Banana Cream pie you've ever tasted before, and you'll go blissfully "bananas" over every creamy, delectable bite.
It really is that good.
Let's get started...
Step 1: Banana basics, almost-scientific reasoning and your shopping list:
- Look for plump, unbruised bananas that are evenly yellow-colored. Green bananas are under-ripe, while a light flecking of brown flecks indicates ripeness. Avoid using bananas that are bruised or heavily spotted. Over-ripe bananas may be perfect for banana bread, but they won't abide well in this recipe.
- Try to select bananas in a bunch. That way, you can be sure they'll ripen together at the same time.
- To prevent bruising at home, handle the bananas just like you'd handle an egg... very gently. ;-)
First: A simple green-tinted produce bag (pictured) is used to cover the peeled banana fruit while it's chilling. These bags are available for purchase but I'm certain the free ones (in the produce dept.) will be just as effective for the brief amount of time the fruit is exposed to air (oxygen).
Second: The buttery cookie-crumb crust will prevent oxidization (browning) when pressed inside of the empty banana peel.
Third: The Dulce de Leche caramel sauce will create a protective barrier that keeps the sliced banana filling from turning brown (oxidizing).
Fourth: Blending cream cheese and butter together with sugary mashed banana keeps the topping fresh-looking and fresh tasting. This special "blend" is also responsible for the OMG-melt-in-your-mouth flavor that defies mundane conventionality. ;-P~
The Complete Shopping List:
- 6 medium bananas
- Maria Cookies- may substitute graham crackers
- 3 Tablespoons white sugar
- 6 Tablespoons melted butter- plus- 1/4 cup soft Butter (approx. 3/4 cup total)
- 1/2 cup Macadamia Nuts- divided in half
- Chocolate Syrup
- 1 cup Dulce de Leche Caramel- available in just about every Mexican or Latin grocery store.
- 2 teaspoons milk
- Fleur de sal- optional (but delicious!)
- 8 oz. Cream cheese- Room temperature
- 1/3 cup (plus) Powdered Sugar
- 2 cups Cool Whip topping- thawed in refrigerator
- 6 Maraschino cherries- halved for garnish
Tools you'll need:
- An electric hand mixer... no fancy Bosch or Kitchenaid required. ;-)
- A blender, food processor (or rolling pin) to crush cookies. ;-).
- A pastry bag with a star tip- desirable, but not crucial.
- Room in your refrigerator- imperative! ;-)
- A serving spatula