• Prep Time 45 minutes
  • Cook Time 15 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 100g Anchor Unsalted Butter
  • 50g sugar
  • 100g whole egg
  • 250g low protein flour
  • 5g baking powder
  • 1g salt
  • 100g sugar
  • 40g Anchor Unsalted Butter
  • 400g banana (pitted & cut)
  • 50g pecan (chopped)


  1. In a mixing bowl, put in the Anchor Unsalted Butter, sugar, egg, flour, baking powder, and salt
  2. Mix well until become a pie dough
  3. Divide dough to 2 pieces, 250gm and 150gm
  4. Keep the 150gm pie dough in the freezer
  5. Shape the 350gm pie dough in a 9 inch pie mould, then keep in fridge for 15 minutes
  6. In a cooking pan, cook the sugar until golden brown at low hear then add in the Anchor Unsalted Butter. Stir well
  7. Add in the banana & pecan nut then stir well until fully coated with caramel
  8. Remove from the heat then let it cool down
  9. After cool down pour the caramel banana into the pie
  10. Grate the 150gm frozen pie dough on top of the pie until covered the caramel banana
  11. In the prefeated oven, bake at 180C for 30 to 35 minutes

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