JAMAICA BANANA-RUM PIE fabulous all butter, banana and lots of real dark rum, served with poached fresh apple slices RECIPE

Sometimes you just need a "real adult flavored" cake/tart/cookie slice and this is one of those.
Not too sweet, very moist and deep flavors of dark rum, banana and hints of chocolate.

This makes a 13 x 9 x 2 inch pan/ovenproof pan and this recipe can be halved for the same results, but when you taste it you will not be doing halves..


The recipe is over 80 years old with a few twists


4 cups all purpose flour
4 tsp baking powder
1/2 tsp sea salt
2 cups packed light brown sugar
2 large eggs beaten
8 tbsp butter
1cup milk (nut milk is fine)
4 very ripe bananas (they should be soft and very sweet)

12 ozs/ 1 1/2  cups raisins (these have to be soaked in dark rum for at least 4 days before making the recipe)

1 pound very rich pastry

Chocolate chips for topping (I only used 1 cup, this is up to you , or you may use chopped nuts)

preheat oven 350f middle shelf

method:

Break the pastry into clumps and press into the bottom of the greased dish.
Wait 20 mins then blind bake for 20 mins, remove from heat and allow to cool on wire rack.
Beat the butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Then beat in the peeled soft bananas 

In another bowl sift all the dry ingredients together.

Gradually add the flour mix alternately with the milk.

Strain the raisins reserving the rum, and fold into the batter.

Spread over the cooled pastry.

 Sprinkle the chocolate chips over the top and you may also sprinkle this with 2 tbsp sugar.

The baked cake, topped with choc chips

Bake in pan, on a cookie sheet for 35-40 mins until top springs back when pressed.
Cool on wire rack and while still warm, drizzle with the raisin rum.

Serve with poached apples ..slice cored apples and poach in apple juice until well cooked but not mushy, 

Cool and serve at room temp with slices of pie, or also serve with live plain yogurt, cream or ice cream...or simply a good cup of black coffee.