Brazilian Whole Banana Pie

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 7 mins Prepare the caramel base: Sprinkle 3 tablespoons of brown sugar evenly over the bottom of a small saucepan or skillet. Cook over medium heat, undisturbed, until the sugar melts and turns into a golden caramel. (5-7 minutes) Stir in water until the caramel is completely dissolved and forms a smooth syrup. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed. (2-3 minutes) Pour the caramel syrup into a round baking dish or deep-dish pie plate and spread evenly to coat the bottom.

Recipe View 3 mins Assemble the pie: Arrange a layer of sliced bananas on top of the caramel base, covering it completely. (3-5 minutes) In a medium bowl, combine the whole wheat flour, wheat germ, rolled oats, and 1 cup of packed brown sugar. Cut in the cold, cubed margarine using your hands or a pastry blender, pinching and rubbing it into the dry ingredients until the mixture resembles coarse crumbs. (5-7 minutes) Sprinkle half of the crumb mixture evenly over the banana layer, gently patting it down. Top with the remaining banana slices, creating a second layer. Sprinkle about half of the ground cinnamon over the bananas.

Recipe View 5 mins Finish and bake: Spread the remaining crumb mixture evenly over the second layer of bananas, patting gently to create a smooth surface. Sprinkle the remaining cinnamon over the top of the pie. (2-3 minutes) Bake in the preheated oven for 45 minutes, or until the topping is golden brown and toasted, and a toothpick inserted into the center comes out clean. (45 minutes)

Recipe View 7 mins Let cool slightly before serving. (15 minutes)