Light, almost frothy, not too sweet, just in the "banana-way". Chilled, and with fresh fruits it gives an unforgettable delight.

Preparation time: 80 minutes

For how many servings?:

Preparation

1. Preheat the oven to 200 C (392 F). Paper a 22 cm (8,66 in) diameter springform pan.

2. First let’s make the dough. Mix the flour and the sugar, than fold in the butter. When it’s combined, it’s ready. Don’t knead it over, otherwise it will break during the rolling-out. When ready refrigerate for 10 minutes.

3. When the dough is chilled enough, roll it out and line the bottom of the springform pan with the dough in a way that 3-4 cm (1,5-1,6 in) of it reach up to the sides of the pan. Prick it discontinuously.

4. Peel the bananas and mix them with the lemon juice in a mixer.

5. In a bowl mix the eggs, flour, sugar, rum, and cream, and finally add the banana puree in small portions.

6. Spoon the filling in the springform pan and bake it at 200 C (392 F) for maximum 30 minutes.

7. When the pie is baked, leave it to cool down then take it out from the pan. I recommend cooling in the fridge. If you were to get some burnt side-bits just break them off. Decorate the pie with lots of bananas and lemon balm leaves and slice.