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Brazilian Whole Banana Pie

Brazilian Whole Banana Pie

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Cacau

This whole banana pie is a hit in Brazil, mainly in the city of Rio de Janeiro. Almost all the ingredients are natural, except for the margarine. It is also made with whole grains, which contribute for a good health. It supplies a lot of energy and the bananas give an extra dose of potassium. That is why this pie is consumed by athletes and people who practice sports in general. Besides, it is simply delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 82.5g
  • 27%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Sprinkle 3 tablespoons of brown sugar over the bottom of a small saucepan or skillet. Cook over medium heat until melted. Stir in water until sugar is completely dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a round baking dish or deep dish pie plate and spread to coat the bottom.
  3. Make a layer of bananas on top of the melted sugar. In a medium bowl, stir together the whole wheat flour, wheat germ, oats and 1 cup of brown sugar. Mix in the margarine using your hands, pinching it into small pieces to make a crumbly dough. Sprinkle half of this over the bananas in the dish and pat down. Top with the remaining bananas and sprinkle with about half of the cinnamon. Spread the rest of the dough over the bananas and pat the pie smooth. Sprinkle remaining cinnamon over the top.
  4. Bake for 45 minutes in the preheated oven, until the pie topping is toasted and a toothpick inserted into the center comes out clean.
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Reviews

sher
10
5/6/2006

Kinda like banana crisp.... Most excellent

Erin
9
8/18/2008

Although the ingredients are healthy, which we try to incorporate into our menu, this wasn't one of our favourites. The "crust" didn't stick together enough and the flavours didn't bake together, so it tasted like eating a banana with crumbly topping. My husband enjoyed it though and did say that it was better cold the next day.

GeorgiaPorgia
7
5/14/2006

Nutritious and delicious! I did have trouble with the melted sugar layer on the bottom, it wouldn't turn into syrup for me so in the end I just sprinkled brown sugar in the bottom of the baking dish which seemed to work just fine. I also wondered exactly what "light margarine" is, I used regular stick margarine and it was great. Works perfectly well with whole grain flours besides wheat (I used barley). Everyone loved it, and were sorry they were too full to eat more! (10 inch spring form pan fits it all well.)