There are basically three parts to this recipe. The pie crust, the filling and the crumble that goes on top. As you'll see, it's actually easier to make than it looks.
I kept the ingredients in the steps, because it could get confusing to see what goes where with the ingredients list.
85 g unsalted butter
115 g sugar
3 g table salt
265 g flour
5 g baking powder
100 g cream (32%)
Mix the flour with the baking powder.
Cream the butter with the sugar and salt and add the cream alternating with the flour, until it all comes together.
Cover and set aside.
120 g unsalted butter
175 g of sugar
140 g of flour
140 g of almond flour
2 teaspoons of cinnamon
12 g of cointreau
Put everything in the mixer and work a medium speed for about 4 minutes.
Cover and set aside.
Banana and Cream Filling
500 g of riped bananas
1/3 of a vanilla bean (grated) or 1 teaspoon of pure vanilla extract
100 g of sugar
150 g of cream (32%)
20 g of corn flour
1/2 lemon juice
Mash the bananas with a fork and grate your vanilla bean. Put these in a small pan, together with the sugar, cream and lemon juice. Start cooking on low heat for about 10 minutes. Dissolve the corn flour with 1 to 2 tablespoons of cold water and add to the banana cream, letting it cook for just another minute.
Remove from heat and let it cool.
Putting everything together...
Start rolling out the dough for the pie crust (5 mm thick). This dough is not always easy to handle, so if you have a hard time, use a piece of waxed paper both under and over the dough while rolling it.
Lay it down carefully in the pie pan. I used a 28 cm wide pan by the way.
Fill with the cooled banana cream, spreading it out nice and evenly.
To put the crumble on top, I used a funnel with a large nozzle to push down thick ropes of crumble dough. I suppose there might be other ways, but this actually worked pretty well for me. Though it might seem like a good idea, don't try to use a pastry bag.
Once you got all your dough made into little cylinders, spread it out over the banana filling.
Cook at 180 degrees Celsius for about 30 minutes or until the top is nice and golden brown.
Let it cool a bit before removing from pan. Finish with a generous sifting of powdered sugar and serve warm with your favorite ice cream on top. Vanilla... chocolate... even strawberry.