Today I have for you a recipe for a delicious chocolate banana pie traybake. Chocolate Banana Cream Pie Slices have, as their name says, a cocoa shortbread crust, chocolate ganache, banana pieces, banana yogurt cream, and a chocolate drizzle.
I firstly prepared this dessert for New Year’s Eve because it is great that you can cut so many pieces if you are expecting guests. Chocolate Banana Cream Pie is the best when kept in fridge and always served cold. They are tasty for up to 4 days.
The preparation of Chocolate Banana Cream Pie Slices is quite easy, since they can be made by beginners also. You will need 20 minutes for shortbread, 10 minutes for baking, 15 minutes for chocolate ganache and banana layer, and then 1 hour while you wait for ganache to harden. For preparation and spreading the cream you will also need only 15-20 minutes because the cream is simply whipped and mixed – no cooking! For the chocolate drizzle, you will also need only 15 minutes. Total procedure time is 2 hours and 15 minutes, while the actual work is only 1 hour.
Ingredients (for rectangle baking tray 35×40 cm)
Chocolate Shortbread Crust
- 350 g flour
- 120 g powdered sugar
- 175 g butter
- 1 egg
- 5 g baking powder
- 1 tsp vanilla essence
- 30 g cocoa powder
Chocolate Ganache and Bananas
- 350 ml heavy cream
- 375 g chocolate
- 3 bananas
- 400 ml whipping cream
- 450 g banana yogurt
- 100 g sour cream
- 30 g gelatin powder
- 1 tsp vanilla essence
- 100 g dark/baking chocolate
- 75 g unsalted butter/margarine
Firstly, prepare the shortbread crust. Knead all listed ingredients for shortbread into homogenous dough. Grease the baking tray with 35×40 cm dimensions with butter. Arrange the shortbread dough evenly on the baking tray and prick it with forks so it won’t rise too much. Bake for 10 minutes on 190° C.
Make the chocolate ganache. Heat up heavy cream to almost boiling. Cut chocolate in small pieces and pour them over with hot heavy cream. Let the chocolate melt completely. Sometimes stir the mixture with a spoon. When all chocolate bits have melted, pour the chocolate ganache on the shortbread crust and set in fridge for 20 minutes.
Peel the bananas and cut them into 1,5 cm wide pieces. Arrange them on not completely hardened chocolate ganache and put the baking tray back in the fridge.
After 40 minutes, prepare the banana cream. Whip the whipping cream and add sour cream, banana yogurts, vanilla essence, and gelatin powder. Mix until you get an even mixture. Spread it on the ganache and banana layer.
Last part: the chocolate drizzle. Melt chocolate with butter and drizzle the mixture on the banana cream pie.
Banana Cream Pie Slices are the best if refrigerated overnight. Enjoy!