I can't eat a banana that has ripened. A banana with a speck of brown on it is pretty much dead to me. Which isn't an ideal attitude I know, but I don't completely discount them.. that would be a little wasteful (and some sort of phobia?). I either put them in the freezer to use for later or Eilidh gets pancakes for lunch, lucky kid.
Brown bananas are only good for three things; using as a sweetener in cakes, making pancakes and frying in butter! Although everything's better fried in butter so that the last one's a given.
This tart came about as I had a bunch of pastry left over from some pies I made for Eilidhs dinner a few days earlier and I also had a banana that was super brown and had also split. Oh and I also needed something sweet!
1 large Banana
1 TBSP Butter
1 tsp Brown Sugar
1/2tsp Vanilla (optional)
1/2 of Wholemeal spelt pastry - (the recipe is below!)
1 egg or Milk to wash over the tarts before baking
Pre-heat your oven to 180 degrees.
Roll out two rectangle shapes, they should be about the length of your banana, leave on a lined baking sheet while you get your bananas ready.
Heat up a skillet on a med heat, add the butter and heat until it's browned, turn down the heat and add the vanilla, stir. Slice the banana down the center, add to the brown butter and vanilla mixture, sprinkle the brown sugar over the banana and after 5 minutes flip them and cook for another 5mins.
Once slightly cooled, place the bananas onto your pastry rectangles, brush the edges with either an egg or milk wash. Sprinkle with Sea Salt and bake for 10-15mins or until the pastry is golden.
I'd totally recommend eating these hot and with ice-cream - that's if you can wait long enough to get it out of the freezer!
Wholemeal Spelt Pastry:
1 cup Wholemeal Spelt Flour
50grams cold Butter
1/4 cup of Ice Water (you may not need it all)
Put the flour into the food processor bowl, cube the butter and add it. Gently pulse until it has the appearance of breadcrumbs. Beat the egg then add it slowly as you pulse. Add the ice water to the bowl in teaspoons amounts, pulsing a few times between spoons. You want the mixture to just come together, not sticky. I normally test it after a couple of teaspoon amounts - it can go from good to bad quickly so keep an eye on it!
Once you're happy with it, gather it up into a ball, wrap in cling film and put into the fridge for at least 30 mins. It will keep for 5 or so days like this.