This was a good day for being in the kitchen. My baking work table is at a window that looks out on the garden. It was nice to be in the kitchen and see everything coming into bloom while a soft Spring rain was falling. The peacefulness of the scenery helped to calm me. Of course I waited until this morning (the day the French Friday's with Dorie posting is due) to start this recipe. I had reviewed the recipe earlier in the week and knew this wasn't going to be one of those all day baking challenges. And my timing was perfect-too wet to be outside, but perfect to work inside
This is a wonderful dessert . Chocolate shortbread crust,caramelized banana base, bittersweet chocolate ganache and topped with fresh bananas bathed in an apricot gloss. They will think you labored all day over it. Perfect for a family picnic or an elegant dinner. Of course you have to love bananas to enjoy this. I think the caramelized banana base makes this dessert. I'm thinking of drizzling some caramel sauce over the top of this,but I'm not sure- I love the pure simple appearance of the bananas on top. Sometimes it is best to leave well enough alone.
Don't be alarmed by the bittersweet chocolate ganache-it's heavenly with the caramelized bananas and the fresh bananas-nothing too over the top,just a sweet caramel tasting biteful.
Head over to French Fridays with Dorie and see what my fellow bakers did with this recipe. And really this is a fabulous cookbook, if you don't have it, you really should add it to your bookshelf. I have never been disappointed by Dorie's recipes.
