1. Prepare the ingredients: bananas, eggs and flying cake crust
2. The fly cake crust is taken out of the refrigerator in advance and placed at room temperature to soften for a few minutes
3. Roll out the softened crust and put it in the refrigerator to relax for 20 minutes
4. Peel the banana and cut into small pieces
5. Beat the eggs into egg liquid for later use
6. Take out the loose pie crust from the refrigerator, cut into two left and right slices and four side strips
7. Take one of them and apply egg wash
8. Put the banana filling
9. Place the side strips around
10. Then apply a thin layer of egg wash on the side strips
11. Make a knife every 1 cm on the other half of the crust, taking care not to cut off the edges
12. Cover a slice of pie crust with a knife on the prepared step 10
13. Use a fork to press the pattern around, and then put the finished banana pie in the refrigerator to relax for 15 minutes
14. After it relaxes, take it out and place it on a baking tray, and brush a layer of egg liquid on the surface
15. Preheat the oven at 180 degrees, put the finished banana pie in the middle of the oven, bake at 180 degrees for 25 minutes until the banana pie is golden
16. It's better when it's hot
17.
Tips:1. The banana used for filling is better to choose a slightly higher ripeness. The banana pie made in this way is sweeter and more fragrant;
2. The flying cake crust will become sticky and soft when placed at room temperature for a few minutes, so the action must be fast during operation. If it is too soft to operate, you can put the flying cake crust in the refrigerator for a few minutes before continuing to operate. ；
3. The baking time depends on the individual oven situation. It is best to bake the pie crust until the color is golden, usually about 25 minutes.
