Gluten-Free Banana Tart
Indulge in the naturally sweet, comforting flavors of this Gluten-Free Banana Tart, a perfect dessert that's both wholesome and satisfying. Crafted with a nutty blend of gluten-free oat flour and almond flour, the homemade crust delivers a tender, buttery bite that's effortlessly adapted for dairy-free diets. The creamy banana filling, enriched with coconut milk and sweetened with honey or maple syrup, is infused with a hint of bright lemon and fragrant vanilla for a well-rounded flavor profile. Topped with caramelized slices of banana for a stunning finish, this tart is baked to golden perfection in under 30 minutes. Whether served warm or chilled, it's an irresistible treat for gluten-free lifestyles or anyone seeking a naturally sweet dessert that wows.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free oat flour
- 0.5 cup Almond flour
- 0.25 cup Coconut sugar
- 0.25 teaspoon Salt
- 0.5 cup Butter (or coconut oil for dairy-free option)
- 1 Egg
- 4 Bananas, ripe
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut milk (or heavy cream)
- 2 tablespoons Honey or maple syrup
- 2 tablespoons Cornstarch
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the gluten-free oat flour, almond flour, coconut sugar, and salt.
Cut the butter into small pieces and add it to the flour mixture. Mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
Add the egg to the mixture and blend until the dough starts to come together. Form it into a disk and refrigerate for about 10 minutes.
While the dough chills, mash 3 of the bananas in a separate bowl. Add lemon juice, vanilla extract, and coconut milk. Mix until smooth.
Add honey and cornstarch to the banana mixture and stir until well combined. Set aside.
Remove the dough from the refrigerator and roll it out to fit a 9-inch tart pan. Press the dough into the pan and up the sides evenly.
Pour the banana mixture over the prepared crust, spreading it evenly.
Slice the remaining banana and layer the slices decoratively over the top of the tart.
Place the tart in the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
Allow the tart to cool in the pan for at least 15 minutes before serving. Enjoy your gluten-free banana tart warm or chilled.
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 159.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 296 mg | 23% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2912 mg | 62% | |
*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.
