Galette is a term used in French cuisine to designate various types of flat, round cakes. These walnut galettes are like large cookies, crunchy on the outside with a softer sticky centre.
Preheat the oven to a moderate temperature. Grind 60g (2oz) of shelled walnuts into a coarse meal. Add 85g (3oz) of caster sugar and 45g (1½oz) of plain flour. Beat 2 large egg whites until stiff and fold into the dry ingredients. Soften 30g (1oz) of butter until it is just soft enough to pour then fold it into the mixture. Place some baking paper onto baking sheets and spread the mixture into circles on the paper. This mixture will make 6 x 10cm (4”) circles or 8-10 smaller ones. Bake for 20 minutes turning the baking sheets after 10 minutes to ensure even colouring and remove when they are golden.
Peel one banana per person and cut in half lengthways. Place as much brown sugar onto the cut side as possible and set aside. Melt some butter in a shallow pan over medium heat then flip the bananas as quickly as possible into the butter with the cut side down. Cook for a few minutes until well caramelised then gently turn them and cook on the other side. Serve with the walnut galettes and a dollop of sour cream.
michelle picker cooks 