Having lived in the French Alps for many winters I have many friends in the resort and at the end of each ski season my local shop shuts for a holiday. Momo, the owner of the shop knows how much I love to cook and asked me if I could make use of some over ripe bananas - I said yes of course but was a bit shocked when he came out with a crate piled high with 50 bananas! After a few batches of banana loaf for my neighbours and banana pancakes for brunch I started twists on some French favourites and here is my banana version of tart tatin (an upside down apple tart). I added pumpkin seeds for a crunch but you cviild try chopped pecans. Bon Appetite!

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