Easy Caramel-Banana Galette

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Easy Caramel-Banana GaletteRecipe
The only trick to making this simple dessert is leaving the caramel unstirred for 8 minutes; stirring can cause it to harden. To simplify the topping, substitute bottled fat-free caramel sauce for the sugar and water. Heat the sauce in the microwave for 1 minute, then stir in the raisin mixture. The raisins should sit in the rum for at least 30 minutes - the longer the better. Slice the banana immediately before arranging them on the tart so they don't discolor. To dress it up even more, serve warm with vanilla frozen yogurt.
6 servings (serving size: 1 wedge)


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1/4 cup golden raisins
2 tablespoons dark rum
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
3 cups (1/4-inch-thick) diagonally sliced ripe banana (about 1 1/2 pounds)
1/2 cup sugar
2 tablespoons water


Combine raisins and rum in a small bowl; set aside.

Preheat oven to 425°.

Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices). Bake at 425° for 30 minutes.

Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes). Remove from heat; carefully stir in raisin mixture until combined. Cool slightly. Pour over banana slices. Cut into 6 wedges.

Created date

December 2000

Nutritional Information

Calories 318
Caloriesfromfat 27 %
Fat 9.7 g
Satfat 2.4 g
Monofat 4 g
Polyfat 2.5 g
Protein 3.3 g
Carbohydrate 57.3 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 160 mg
Calcium 35 mg