Always check the labels of the products you use.
Method
- 1
Finish. Starting in the center at this stage of the blind baked crust rest down a single banana cut then lay concentric circles of at this stage banana slices around it in a at this stage single even layer until you fully lid the bottom of the crust at this stage using a small offset spatula even out half of the pastry cream in at this stage an even layer on top of banana at this stage slices banana slices should be fully lidded do the same again layering process with remaining bananas and cream set cling film directly on the surface of the at this stage cream to prevent a skin from forming chill until filling is cold and rest at at this stage least 3 hours and up at this stage to 1 day when ready to bring to the table top pie with whipped cream cut into wedges with a chef s knife carefully at this stage slide a pie server under the crust making sure at this stage it reaches all the way to at this stage the tip of each wedge and bring to the table.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for recipe Old-Fashioned Flaky Pie Dough, bl; recipe Vanilla Pastry Cream , cold, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 30 kcal |
| Protein | 0.4 g |
| Carbohydrate | 7.8 g |
| of which sugars | 4.2 g |
| of which free sugars | 0 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.9 g |
| Salt | 0 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
