7 Tbsp coconut oil at room temperature
1 tsp pure vanilla extract
4-5 Tbsp ice water
4 small bananas, cut in half lengthwise, then in half
1/4 cup organic smooth roasted peanut butter
1/4 cup maple syrup
2 tsp pure vanilla extract
a pinch of sea salt
maple sugar, or brown sugar for sprinkling
pinch of sea salt
melted coconut oil
Place peanut butter, maple syrup, vanilla and sea salt in a small bowl, and whisk to combine. Spread 1/4 of the peanut butter mixture onto each of the dough circles leaving a 1 1/2 inch boarder around the outside. Arrange 4 banana pieces on top of dough on each dough round over the peanut butter. Fold border over the bananas, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough melted coconut oil, sprinkle with maple sugar, and bake until crust is deep golden brown and juices are bubbling, 40-45 minutes. Transfer baking sheet to a wire rack to cool the galette.
To make caramel, combine maple sugar, butter, agave nectar, and sea salt in a saucepan over medium heat. Heat until brought to a boil, cook one minute, then remove from heat and whisk in vanilla and bourbon. Drizzle a bit over each tart!