1Preheat the oven to 350F.
Roll out 1/2 the prepared pie dough and line the bottom of an 8″ tart pan. Next, roll out the rest of the dough and, using a ruler, cut long strips.
Place the peeled bananas in a large mixing bowl.
Next, scrape out the vanilla bean and add its black, sparkling vanilla caviar to the bananas along with the brown sugar and a pinch of salt.
Now, mash everything together a bit (you can leave the bananas somewhat chunky). Then cook the mixture in a pot over medium/low heat for 20-30 minutes, or until quite dried out and thickened. Stir frequently to avoid burning, lowering heat as needed. Set the banana mixture aside to cool slightly.
In a small bowl, mix together one drop each of the red, yellow and blue food coloring to make brown. Adjust as needed to get the exact color you’d like. Then, stir the color into the banana mixture – a little at a time – until darkened enough to stand out. Add the banana filling, using a spatula to smooth the top of the mixture as much as possible.