- Serving Size:   5
- Weight Watcher Points:   33
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For the crust
Combine the marie biscuits and melted butter a large bowl and press into a 23cm (lined and greased) pie tray and put refrigerator for later use.Melt butter and sugar in a flat frying pan and at low heat add in sliced banana. Stir lightly with a wooden spoon, off heat and add 1 tsp rum into it. Leave to cool.In mixing bowl, add egg and sugar together~whisk from medium to high speed until thick and creamy.Change to low speed, add in lemon peel, almond powder and plain flour, mix well.Lastly use spatula to fold in the melted butter and lemon juice and mix well again.
Pour half of the cake filling into pie tray, then arrange sliced banana over it and cover with the balance cake filling.
Bake at 160C for about 40-45 mins.Put banana butter pie in fridge for at least one hour before serve.