Dairy-Free Banana Tart
Indulge in the creamy decadence of a **Dairy-Free Banana Tart**—a sumptuous dessert that's as wholesome as it is luscious. This naturally dairy-free recipe features a golden, crumbly almond flour crust sweetened with maple syrup, topped with a velvety banana-coconut cream filling that's infused with hints of lemon and vanilla for a vibrant, fresh flavor. Prepared in under an hour, this tart is chilled to perfection and garnished with fresh banana slices for an elegant presentation. Perfect for vegans or those with lactose intolerance, this tart uses coconut oil and canned coconut cream to create a rich, smooth texture without dairy. Whether you're hosting a dinner or treating yourself, this guilt-free dessert is sure to impress with its irresistible balance of sweetness and fruit-forward decadence. **Easy to make, gluten-free, dairy-free, and packed with natural flavor**, this recipe is proof that you can enjoy indulgence on healthier terms.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Almond flour
- 60 grams Coconut oil
- 3 tablespoons Maple syrup
- 1 teaspoon Salt
- 4 medium Bananas
- 2 tablespoons Lemon juice
- 400 milliliters Canned coconut cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, mix the almond flour, melted coconut oil, maple syrup, and salt until well combined and crumbly.
Press the almond flour mixture into the bottom of a 9-inch tart pan, ensuring an even thickness across the base and up the sides.
Bake the crust for 10–12 minutes, or until it is lightly golden. Remove from the oven and let it cool slightly.
Peel and slice three of the bananas and place them in a blender or food processor.
Add the lemon juice, coconut cream, vanilla extract, and cornstarch to the bananas and blend until smooth and creamy.
Pour the banana mixture into a saucepan and cook over medium heat, stirring constantly, until it begins to thicken (about 5–7 minutes).
Pour the thickened banana filling into the pre-baked tart crust and smooth the top with a spatula.
Chill the tart in the refrigerator for at least two hours, or until fully set.
Before serving, slice the remaining banana and arrange the slices on top of the tart.
Optionally, dust the tart with a light sprinkle of powdered sugar for an extra touch of sweetness.
Slice and serve the tart chilled.
Nutrition Facts
Calories |
2975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 120.5 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
