A few days ago I looked at the bananas on my shelf and thought to myself that I want to try to make my own Dessert, Banana in a pastry coat. I want to make it all by myself so I’m not looking up any recipes. All I’m looking up are recipes of different kinds of pastry or dough. Following, you will find the progress of me trying to make my first own dessert.
My Questions I had in the beginning:
- What kind of dough would be best? Maybe pizza-dough?
- How do I season the Banana?
- Do I slice the Banana? And if yes, how?
- Will it be a crispy dough and soft filling or a soft dough and crunchy filling?
I started with trying out different seasonings for the banana. For that I sliced the banana in thin slices and sprinkled on different things I found in my pantry. Those were salt, cumin, coffee, chili, sesame oil and mirin (japanese rice vinegar). The outcomes were:
- Salt is awful
- Cumin is okay but doesn’t really work
- Coffee works
- Chili is interesting but the dosage could be difficult if you make a whole batch
- Sesame Oil is okay
- Mirin is pretty tasteless
Next I tried to fry the bananas to find out, if I can create a crispy filling. That experiment went nowhere as I didn’t like the taste of the fried banana slices at all. Maybe it was because I fried the bananas until they were pretty dark, but until that color the banana didn’t become crispy.
So that’s a no for the crispy filling and soft dough. Let’s then think which dough I can use to have a crispy outside.
