David Lebovitz’s roasted banana ice cream recipe involves roasting the bananas to remove liquid, softening the fruit, and caramelizing the sugars—a relatively easy way to produce rich and concentrated banana flavor. We enjoyed the ice cream so much that we wondered if we could use the rich banana flavor in a pie, too. We adapted David’s method of concentrating the banana flavor, then added it to the caramel-y matrix of a nut pie. Dark chocolate provides the perfect counterpoint to the sweet bananas and peanuts. After loving the final recipe, we still needed a name. Thinking on it, we realized that the combination of bananas, chocolate, and nuts should remind you of that classic combination from those famous ice cream guys in Vermont.



Pie dough for a Standard Single Crust (this page) 

9-inch standard pie plate 

Instant-read thermometer 

Pie crust shield or foil (see this page) 

Plastic squeeze bottle with a narrow tip or a piping bag (see this page) fitted with a #2 piping tip 



Unsalted butter6 tablespoons3 ounces85 grams

Turbinado sugar1 cup plus 1 tablespoon7.5 ounces213 grams

Bananas, peeled and sliced (weighed after peeling)about 4 medium14 ounces400 grams

Salt½ teaspoon

Lyle’s Golden Syrup (see Sources, this page)¾ cup8.25 ounces234 grams

Eggs3 large

Vanilla extract1 tablespoon0.45 ounce13 grams

Roasted unsalted peanuts2½ cups10 ounces283 grams

Miniature chocolate chips½ cup3 ounces85 grams

Chocolate Ganache (this page), warm and pourable½ recipe

PARTIALLY BLIND-BAKE THE CRUST: Follow the instructions on this page. The pie will bake longer after the filling is added, so it should not be completely browned at this point. Remove the pie dish from the oven, set it on a wire cooling rack, and remove the foil or parchment and pie weights. Decrease the oven temperature to 275°F. 

PREPARE THE FILLING: While the crust is blind-baking, melt 1 tablespoon/0.5 ounce/14 grams of the butter in a nonstick skillet along with ¼ cup/1.75 ounces/50 grams of the turbinado sugar over medium-high heat. Once the butter is melted, add the bananas, cover the pan, reduce the heat to low, and simmer for 10 minutes. 

Uncover the pan. The bananas should have softened and look like they are sitting in a pool of liquid, with all the sugar dissolved. If not, turn the heat up a bit, re-cover the pan, and keep checking every 2 minutes until the liquid has released and the sugar has dissolved. Increase the heat to medium-high, keeping the liquid at the boiling point. Keep stirring with a rubber spatula, pressing on the bananas until they soften into a paste and the liquid has completely evaporated. The bananas will start to caramelize and concentrate. Keep breaking up and flipping the banana paste until fully caramelized and concentrated, another 10 to 15 minutes, then remove it from the heat. You should have approximately 1½ cups/7.6–8.8 ounces/215–250 grams of caramelized banana paste at this point. Set it aside. 

Melt the remaining 5 tablespoons/2.5 ounces/71 grams butter in a microwave-safe bowl. Whisk in the remaining ¾ cup plus 1 tablespoon/5.75 ounces/163 grams turbinado sugar, salt, and golden syrup. Whisk in the eggs one at a time, mixing well between each addition. Microwave the mixture at medium (50%) power, checking the temperature and stirring every minute or so until it gets to 130°F. (You can also use a double boiler; to do so, fill a medium saucepan with 1 inch of water, bring the water to a simmer over medium-high heat, then reduce the heat to medium-low and set the bowl over the water, making sure the bottom of the bowl doesn’t touch the water; whisk constantly until it reaches 130°F on an instant-read thermometer, about 10 minutes.) 

Pour the mixture through a fine-mesh sieve and into another bowl to remove any stray bits of cooked egg. Whisk in the vanilla and the caramelized banana paste. Switch to a rubber spatula and fold in the roasted peanuts and the chocolate chips. 

FILL THE CRUST AND BAKE: Place a pie crust shield on the crust to protect the edges from drips and splashes and pour the mixture into the warm pie shell. Transfer the filled pie with the pie shield to the middle rack of the oven and bake until the top has browned slightly and the filling has puffed and set, about 1 hour and 10 minutes. If the center still sloshes when the pie is moved, continue baking, checking every 5 minutes until the filling has puffed and the center wobbles slightly. Remove the pie from the oven, take off the pie shield, and set the pie on a wire rack to cool completely. 

DECORATE THE PIE: Pour the warm Chocolate Ganache into a squeeze bottle or prepared piping bag. Place the shield on the pie again to keep the edges clean, and drizzle the ganache decoratively over the surface. The pie is best served at room temperature. (Leftovers can be stored, covered, at room temperature, for up to 3 days.) 


Pie-Proofing Your Oven

Having baked pies in many different ovens over the years, there are three things we always check for before we use an oven: temperature accuracy, hot spots, and tilt. Place an oven thermometer in the center of the oven and heat the oven to a desired temperature. Check the temperature 15 to 20 minutes after the oven has indicated that it has reached that temperature. Ideally, the temperature on the oven and the thermometer will match. Hot spots can be found by placing about 15 slices of white bread across one of the racks of the oven and toasting them. The goal is for all slices to turn evenly golden brown at the same time. If some burn, that indicates a hot spot in the oven. Tilt is especially important for pies with baked custard fillings, like the German Chocolate Pecan (this page). If the oven or oven rack is not level, the filling will be higher on one side than the other and could bake unevenly or cause one side to dry out while the other side remains undercooked. Check your oven racks with a carpenter’s level to ensure the rack is level both side to side and front to back. If your oven has any of these imperfections, clearly you must destroy it, claim the insurance money, and buy a new one. No, don’t do that! Just call an appliance technician and ask to have your oven calibrated and leveled. Otherwise, fold up squares of aluminum foil to use as shims to prop up the “low” side of the pie pan so as to even out the slope, adjust the set temperature on the oven to compensate for the temperature discrepancy, and rotate your pies a bit more frequently than you normally would to minimize the effects of hot spost.

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