Recipe

Banana Coffee Cake Recipe

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Ingredients

1/8 ts Salt
1/4 c Cold/unsalted butter, cut up
1/4 ts Double-acting baking powder
1 c All-purpose flour
3 tb Sugar
Raw rice for weighting the shell
-PIE SHELL----
3 1/2 c Sweetened flaked coconut, toasted
1 lg Egg, beaten lightly

Directions

Step #1 --FILLING----- 1/3 c Sugar 3 tb Cornstarch 3 lg Eggs 2 c Milk, & the salt, add the butter, the baking powder, the sugar, scalded 1 ts Coconut extract 1 ts Vanilla 2 tb Malibu or other -coconut-flavored rum--TOPPING----- About 5 to 6 bananas 1/3 c Apple jelly 1 c Well-chilled heavy cream Make the shell: In a food processor/blender or bowl mix well the flour, & mix the mixture until it resembles fine meal.
Step #2 stir in the all but 1 tbsp of the coconut, reserving the remaining 1 tbsp for garnish, & the egg, stirring until the mixture forms a dough.
Step #3 Knead the dough lightly on a floured surface several times to mix it well & press it onto the bottom & up the side of an 11-inch fluted tart pan with a removable bottom.
Step #4 Chill the shell for 30 mins, line it with foil, & fill the foil with the rice.
Step #5 Bake the shell in the lower third of a preheated 375?F.
Step #6 oven for 10 mins, remove the rice & foil carefully, & bake the shell for 5 to 10 mins more, or until it is golden.
Step #7 Let the shell cool completely in the pan or a rack.
Step #8 Make the filling: In a heavy saucepan whisk together the sugar, whisking, add the milk in a slow stream, and bring the mixture to a boil over moderate heat, & the eggs, the cornstarch, whisking constantly.
Step #9 Simmer the pastry cream, the vanilla, transfer it to a bowl, for 2 mins, & stir in the the coconut extract, whisking, & the Malibu rum.
Step #10 Chill the pastry cream, for 4 hrs, its surface covered with plastic wrap, or until it is cold.
Step #11 The pastry cream may be made 1 day in advance & kept covered & chilled.
Step #12 Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, & cover them with the pastry cream, spreading it evenly.
Step #13 Slice thin on the diagonal the remaining bananas & arrange the slices decoratively over the pastry cream in solid layers, making each layer slowly smaller.
Step #14 In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, & chill the tart for 1 hr.
Step #15 The tart may be prepared up to this point 1 day in advance and kept covered loosely & chilled.
Step #16 Just before serving, transfer it to a pastry bag fitted with a medium star tip, in a chilled bowl beat the cream until it holds stiff peaks, & pipe it decoratively around the edge of the tart.
Step #17 Sprinkle top the cream with the reserved 1 tbsp coconut & remove the side of the pan.
Step #18 --.
Enjoy the BANANA COFFEE CAKE recipe

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Banana Coffee Cake Recipe

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