“Cooking Light, December 2000. To simplify the making of 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 mixtures. The raisins should sit in the rum for at least 30 minutes - the longer the better. A galette is a free-form pastry. Slice the banana immediately before arranging them (or add a little lemon juice so as not to discolor). To dress up more, serve warm with vanilla frozen yogurt.”
1hr 15mins

Ingredients Nutrition

  • 14 cup golden raisin
  • 2 tablespoons dark rum
  • 0.5 (15 ounce) package refrigerated pie dough (such as Pillsbury)
  • cooking spray
  • 3 cups diagonally sliced ripe bananas (about 1 1/2 pounds sliced 1/4-inch thick)
  • 12 cup sugar
  • 2 tablespoons water


  1. Combine raisins and rum in a small bowl; set aside.
  2. Preheat oven to 425°F.
  3. Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray.
  4. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border.
  5. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices).
  6. Bake at 425°F for 30 minutes.
  7. Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes).
  8. Remove from heat; carefully stir in raisin mixture until combined.
  9. Cool slightly.
  10. Pour over banana slices.
  11. Cut into 6 wedges.

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