Dough
1 cup (scant) plus 2 tablespoons of unsalted butter, softened
1 and 3/4 cups all-purpose flour
1 tablespoon brown sugar
1 egg white, room temperature
4 tablespoons cold water
Filling
1/2 cup (scant) unsalted butter, softened
1/2 cup (scant) brown sugar
8 to 10 ripe bananas
Dough
1 cup (scant) plus 2 tablespoons of unsalted butter, softened
1 and 3/4 cups all-purpose flour
1 tablespoon brown sugar
1 egg white, room temperature
4 tablespoons cold water
Filling
1/2 cup (scant) unsalted butter, softened
1/2 cup (scant) brown sugar
8 to 10 ripe bananas
Dough: combine all ingredients with fingertips just until they come together in a shaggy mass
The dough should not be homogenous
Cover and refrigerate for 2 hours
In a removable-bottom pan, make a layer with the butter and brown sugar
Cook over medium heat until caramelized, without burning
Slice bananas into horizontal rounds and arrange them in circles on the caramel. Reserve
Roll out dough and cover bananas in the pan
Bake in a preheated oven at 350°F for 40 minutes or until golden brown
Remove from oven while still warm and serve immediately.
