Why You'll Love It
- - No dairy, yet fully creamy
- - Uses everyday ingredients
- - Easy to make ahead
- - Bright banana flavor that feels indulgent
“The texture is perfect—creamy yet light, and the crust crumbles just right. A family favorite!”
Essential Ingredient Guide
- Ripe bananas: Choose bananas that are yellow with a few brown spots for maximum sweetness and aroma.
- Coconut oil: Provides a buttery mouthfeel while keeping the crust crisp.
- Almond flour: Creates a tender, nutty base without gluten.
- Maple syrup: Adds natural sweetness and a hint of caramel depth.
- Lemon juice: Balances the sweetness and brightens the banana flavor.
- Vanilla extract: A small dash lifts the whole tart with subtle warmth.
Complete Cooking Process
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Ingredient Readiness:
Measure and chill the crust ingredients, then mash the bananas until smooth.
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Flavor Development:
Bake the crust until golden, allowing caramelized notes to emerge.
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Texture Control:
Whisk the custard gently over low heat so it thickens without scrambling.
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Finishing Touches:
Cool the crust, pour the custard, and chill until set.
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Serving Timing:
Serve the tart slightly chilled for the best slice‑through texture.
- Use room‑temperature bananas for a smoother custard
- Press the crust firmly to avoid cracks
- Chill the tart for at least 2 hours before slicing
- Garnish with a dusting of toasted coconut for extra aroma
Pro Tips
Well, I’ve found that letting the tart rest is key—once the custard sets, each piece holds together beautifully. Wow, the fragrance of the bananas really fills the kitchen, making the whole experience feel like a quiet celebration. So, take your time, and enjoy the gentle process.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Never over‑mix the crust dough
- Cool the crust before adding custard
- Use low heat for the custard
- Chill the tart to set fully
Frequently Asked Questions
→ Can I use a gluten‑free flour blend?
Yes, substitute the almond flour with a gluten‑free all‑purpose blend, but expect a slightly different texture.
→ How long can I store the tart?
Refrigerate up to 4 days in an airtight container; the custard stays fresh.
→ Is it possible to freeze the tart?
Freeze the crust separately, then thaw and add fresh custard after thawing for best texture.
→ What can I use instead of coconut oil?
Vegan butter works well, giving an even richer flavor.
→ Can I add a topping?
A sprinkle of toasted coconut, crushed walnuts, or a drizzle of maple syrup adds lovely contrast.
→ Is this recipe suitable for vegans?
Absolutely, all ingredients are plant‑based and dairy‑free.
Chef's Tips
If the crust seems dry, add a teaspoon more coconut oil.,For extra banana flavor, fold in thin banana slices into the custard before chilling.,A quick snap of the crust before serving ensures a clean slice.
Nutrition Facts
per serving
280
Calories
5g
Protein
30g
Carbs
16g
Fat
Taste Profile
Creamy banana sweetness with a buttery finish
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Cashew flour adds a richer flavor but may be slightly oilier.
Agave is milder; reduce the amount by half a tablespoon.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne and a drizzle of agave for a subtle heat kick.
Mediterranean Style
Stir in toasted pistachios and a hint of orange zest into the custard.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑baking the crust, making it too hard.
- Cooking custard on high heat, causing lumps.
- Skipping the cooling step for the crust.
Meal Prep & Storage
Make Ahead Tips
You can bake the crust a day ahead and store it wrapped; the custard can be prepared up to 12 hours ahead and kept refrigerated.
Leftover Ideas
Refrigerate leftover slices and enjoy chilled; a quick warm‑up in the microwave for 15 seconds revives the softness.
Perfect Pairings
Serve this with...
Cooking Timeline
Prepare crust ingredients, press into pan, and preheat oven.
Bake crust, then let it cool while preparing custard.
Whisk custard, cook until thick, then cool slightly.
Fill crust with custard, smooth top.
Chill tart in refrigerator until set.
Vegan Banana Tart
A velvety, plant‑based banana tart that feels like a gentle hug on the palate—perfect for brunch, tea, or a quiet evening treat.
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
Crust
- 01 1 1/2 cups almond flour
- 02 1/4 cup coconut oil, melted
- 03 2 tbsp maple syrup
- 04 Pinch of sea salt
Filling
- 01 3 ripe bananas, mashed
- 02 1/2 cup coconut milk
- 03 3 tbsp cornstarch
- 04 2 tbsp lemon juice
- 05 1 tsp vanilla extract
- 06 2 tbsp maple syrup
Instructions
Preheat the oven to 350°F (180°C). In a bowl, combine almond flour, melted coconut oil, maple syrup, and salt; press the mixture into a 9‑inch tart pan.
Bake the crust for 12‑15 minutes, until lightly golden. Remove and let cool completely on a wire rack.
In a saucepan over low heat, whisk together mashed bananas, coconut milk, cornstarch, lemon juice, vanilla, and maple syrup until smooth.
Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5‑6 minutes. Remove from heat and let it cool slightly.
Pour the banana custard into the cooled crust, smoothing the top with a spatula.
Refrigerate the tart for at least 2 hours, or until fully set. Garnish with toasted coconut or a light dusting of cinnamon before serving.
Notes & Tips
- 1 If the crust seems dry, add a teaspoon more coconut oil.
- 2 For extra banana flavor, fold in thin banana slices into the custard before chilling.
- 3 A quick snap of the crust before serving ensures a clean slice.
Tools You'll Need
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9‑inch tart pan
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Mixing bowls
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Whisk
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Spatula
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Wire rack
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Measuring cups and spoons
Must-Know Tips
- Don't over‑mix the crust dough; it should just come together.
- Allow the crust to fully cool before adding the custard to prevent sogginess.
- Taste the custard before chilling; adjust sweetness with a splash more maple syrup if needed.
Professional Secrets
- Use chilled almond flour for a crumbly texture.
- Cook the custard slowly to avoid grainy spots.
- Press the crust firmly but not compacted; this gives a tender bite.
Recipe by
Valentina MorettiChef Valentina Moretti developed her passion for baking while growing up near traditional European bakeries. She focuses on classic pastries like croi ...
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