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Have you ever wondered why the simplest desserts often create the most memorable dining experiences? The unpretentious charm of a hand-folded pastry filled with caramelized fruit speaks to something primal in our dessert-loving souls.
This banana galette recipe transforms ordinary bananas into an extraordinary dessert that balances rustic elegance with sophisticated flavors. The combination of buttery pastry, sweet bananas, and rich almond cream creates a dessert that’s both impressive and approachable—perfect for both casual family dinners and elegant entertaining.
Unlike complicated layer cakes or fussy pastries, this rustic banana tart embraces imperfection, making it ideal for bakers of all skill levels. Let’s dive into creating this French-inspired dessert that celebrates the humble banana in all its glory.
Ingredients List
Gather these simple yet transformative ingredients to create your banana galette with almond cream:
For the Pastry Dough:
- 1½ cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 1 teaspoon vanilla extract
For the Almond Cream (Frangipane):
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup (100g) almond flour
- 2 tablespoons all-purpose flour
- Pinch of salt
For the Banana Filling:
- 3-4 medium ripe bananas (firm but with some brown spots)
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- 1 tablespoon butter, melted
For Assembly:
- 1 egg beaten with 1 tablespoon water (egg wash)
- 2 tablespoons sliced almonds
- 1 tablespoon turbinado or demerara sugar
- Optional: 2 tablespoons apricot jam, warmed (for glazing)
Ingredient Substitutions: For gluten-free needs, substitute all-purpose flour with a 1:1 gluten-free baking blend. Almond flour can be replaced with hazelnut flour for a different nutty flavor. Coconut sugar works beautifully in place of brown sugar for a deeper caramel note.
Timing
Preparation Time: 30 minutes (plus 1 hour chilling time for the dough)
Baking Time: 35-40 minutes
Total Time: Approximately 2 hours and 10 minutes
This banana galette recipe requires less active time than most fruit tarts or pies, with about 75% of the total time being hands-off (chilling and baking). The free-form shape eliminates the need for precise crimping or decorating, saving you valuable preparation time.
Step-by-Step Instructions
Step 1: Prepare the Pastry Dough
In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Combine ice water and vanilla extract, then drizzle over the flour mixture, 1 tablespoon at a time. Stir gently with a fork until the dough begins to come together. The dough should hold together when squeezed but shouldn’t be sticky.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
Step 2: Create the Almond Cream
In a medium bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and beat until well incorporated. Stir in vanilla and almond extracts.
Fold in almond flour, all-purpose flour, and salt until just combined. The mixture should be smooth and creamy. Cover and refrigerate until ready to use. This frangipane can be made up to 3 days ahead and stored in the refrigerator.
Step 3: Prepare the Banana Filling
Slice bananas into ¼-inch thick rounds. In a bowl, gently toss banana slices with brown sugar, lemon juice, and cinnamon. The lemon juice prevents browning while adding a subtle brightness that balances the sweetness.
Let the mixture sit for 5-10 minutes to allow the flavors to meld. This brief marination enhances the natural banana flavor and creates a light syrup that will caramelize beautifully during baking.
Step 4: Assemble the Galette
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. Don’t worry about creating a perfect circle—the rustic, imperfect edges are part of a galette’s charm.
Transfer the dough to the prepared baking sheet. Spread the almond cream evenly over the center, leaving a 2-inch border around the edges. Arrange the banana slices over the almond cream in an overlapping pattern.
Step 5: Fold and Bake
Fold the edges of the dough over the filling, pleating as you go around. Brush the dough with egg wash and sprinkle with sliced almonds and turbinado sugar for a beautiful finish and extra crunch.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent the galette with aluminum foil. For even browning, rotate the baking sheet halfway through baking.
Step 6: Finish and Serve
Remove from the oven and let cool for at least 15 minutes before serving. For an extra professional touch, brush the banana filling with warmed apricot jam for a beautiful shine.
Serve warm or at room temperature. This banana galette recipe is at its peak within the first few hours of baking when the contrast between the crisp pastry and soft filling is most pronounced.
Nutritional Information
Per serving (1/8 of galette):
- Calories: 385
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 95mg
- Total Carbohydrates: 40g
- Dietary Fiber: 3g
- Sugars: 20g
- Protein: 6g
This dessert provides approximately 10% of your daily potassium needs, thanks to the bananas. The almond flour adds 15% more protein than traditional tart recipes, making this a more satiating dessert option. The combination of complex carbohydrates and healthy fats helps slow sugar absorption, resulting in a more moderate glycemic impact compared to many other desserts.
Healthier Alternatives for the Recipe
Transform this indulgent treat into a more nutritious option with these thoughtful modifications:
- Substitute half the all-purpose flour with whole wheat pastry flour to increase fiber content without sacrificing texture.
- Replace up to half the butter in the crust with cold coconut oil for a different flavor profile and different fat composition.
- Reduce the sugar in the almond cream by 25% and enhance sweetness with a teaspoon of pure maple syrup instead.
- For a dairy-free version, use plant-based butter in equal amounts throughout the recipe.
- Add a tablespoon of ground flaxseed to the crust for an omega-3 boost that’s virtually undetectable in the final product.
For those monitoring blood sugar, consider using slightly less ripe bananas, which have a lower glycemic impact, and reduce the added sugars by one-third throughout the recipe.
Serving Suggestions
Elevate your banana galette recipe with these inspired serving ideas:
- Serve warm with a small scoop of vanilla bean ice cream or coconut milk ice cream for a delightful temperature contrast.
- Drizzle with warm salted caramel sauce for an indulgent touch that complements the banana flavor.
- Pair with a dollop of lightly sweetened whipped cream infused with a hint of rum or bourbon.
- For breakfast or brunch, serve with a spoonful of Greek yogurt and a light drizzle of honey.
- Create a dessert board featuring small slices of the galette alongside fresh fruit, cheese, and dark chocolate pieces.
For a special occasion, flame some sliced bananas in rum and serve alongside the galette for a dramatic presentation reminiscent of Bananas Foster.
Common Mistakes to Avoid
- Overworking the dough: This develops too much gluten, resulting in a tough rather than flaky crust. Mix just until the ingredients come together.
- Using overly ripe bananas: While great for banana bread, extremely ripe bananas can become too mushy in a galette. Choose bananas that are ripe but still firm.
- Skipping the chilling time: Warm dough is difficult to work with and won’t produce the desired flaky layers. Always chill your dough for at least an hour.
- Spreading filling too close to the edge: Leave a proper border to fold over, or you’ll risk filling leakage during baking.
- Overcrowding with bananas: A single layer of slightly overlapping slices works best. Too many bananas release excess moisture that can make the crust soggy.
- Underbaking: A properly baked galette should have a deeply golden crust. Don’t be afraid of color—it equals flavor!
Storing Tips for the Recipe
Maximize freshness and enjoy your banana galette over several days with these storage recommendations:
- Room temperature: Store covered with a cake dome or loosely tented with foil for up to 24 hours.
- Refrigeration: Cover and refrigerate for up to 3 days. Bring to room temperature before serving or warm slightly in a 300°F oven for 10 minutes to restore crispness.
- Freezing: While possible, freezing is not ideal as the texture of the bananas will change. If necessary, wrap individual slices tightly and freeze for up to 1 month.
For make-ahead convenience, prepare the dough and almond cream up to 3 days in advance and store separately in the refrigerator. You can also roll out the dough, place it on a baking sheet, and freeze it for up to a month before thawing and assembling.
Conclusion
This banana galette with almond cream represents the perfect balance between rustic charm and refined flavor. The combination of buttery pastry, aromatic almond cream, and sweet caramelized bananas creates a dessert that’s both comforting and elegant.
What makes this recipe truly special is its forgiving nature and adaptability. Whether you’re a novice baker or an experienced pastry chef, this free-form tart welcomes creativity and celebrates imperfection. The result is always impressive, regardless of your skill level.
Have you tried this banana galette recipe? I’d love to hear about your experience in the comments below! Share your photos, variations, or serving suggestions to inspire our community of banana enthusiasts. And if you enjoyed this recipe, be sure to explore our collection of other fruit-based desserts that celebrate seasonal produce in simple, delicious ways.
Banana Galette with Almond Cream
Ingredients
Equipment
Method
- Prepare the Pastry Dough:
- In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle ice water and vanilla extract over the mixture, stirring gently until dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Create the Almond Cream:
- Beat softened butter and sugar until light and fluffy. Add egg, vanilla, and almond extracts, mixing well. Fold in almond flour, all-purpose flour, and salt until smooth. Cover and refrigerate until ready.
- Prepare the Banana Filling:
- Slice bananas into ¼-inch rounds. Toss with brown sugar, lemon juice, and cinnamon. Let sit 5-10 minutes to meld flavors.
- Assemble the Galette:
- Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet. Spread almond cream evenly over the center, leaving a 2-inch border. Arrange banana slices on top in overlapping layers.
- Fold and Bake:
- Fold dough edges over filling, pleating as needed. Brush dough with egg wash, sprinkle sliced almonds and turbinado sugar. Bake 35-40 minutes until crust is golden and filling bubbles. Tent with foil if browning too fast.
- Finish and Serve:
- Cool for at least 15 minutes. Optionally brush with warmed apricot jam for shine. Serve warm or at room temperature.
Notes
Almond flour can be replaced with hazelnut flour for a different nutty flavor.
Coconut sugar can replace brown sugar for a deeper caramel note.
Chill dough well for a flaky crust.
Avoid overripe bananas to prevent mushy filling.
Don’t overwork dough to keep it tender.
Leave a proper border to avoid filling leakage.
Use a single layer of bananas to prevent soggy crust.
Underbaking results in a pale crust; bake until golden.
Nutrition (per serving, 1/8 galette)
Calories: 385
Total Fat: 24g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 95mg
Total Carbohydrates: 40g
Dietary Fiber: 3g
Sugars: 20g
Protein: 6g
