My aunt used to make me this pie when I was a child and it was so delicious and easy that one day she decided to teach me how to make it – without a recipe! Of course the first time I tried I forgot the ratios… And even after I got the hang of it, I would insist that she bring me one every time she visited! I couldn’t put my finger on it… Hers was so moist and at the same time crumbly… But this time I think I got it right, finally! 🙂
EASY PEASY BANANA PIE
2 cups self raising flour
2 cups caster sugar
cinnamon powder + a little more for sprinkling
pinch of salt
2 eggs, beaten
Preheat oven to 180oC and grease a round baking tin, 25cm diameter.
Combine flour, sugar, cinnamon and salt in a bowl.
Slice the bananas and begin assembling the pie: start with a layer of the dry mixture (about 0.3cm high), arrange the slices of banana on top and sprinkle small pellets of butter all over it (I use the tip of a knife and my finger for the job :))
Keep layering until you finish the dry mixture – or, if you’re using a larger tin, you may want to make some more. This is really up to you, depending on how many bananas you’ve got or how tall you want your pie.
After the last layer of bananas and butter, pour the eggs roughly beaten and dust with cinnamon.
* This is a very rustic pie, so I can only give an idea on how it goes.
NOTES: Tweak it to your liking: this recipe is very forgiving. Sometimes I use apples, sometimes I use canola oil and sometimes I even replace half the sugar and half the flour with muscovado sugar and whole meal flour.