Low Sodium Banana Tart
Treat yourself to a guilt-free dessert with this Low Sodium Banana Tart, a wholesome spin on a classic favorite. Made with a nourishing blend of whole wheat and almond flour, this tart features a buttery, flaky crust that perfectly complements its naturally sweet banana filling. The filling is elevated with a hint of honey, warm cinnamon, nutmeg, and a splash of fresh lemon juice for a vibrant depth of flavor—all without added salt. In just under an hour, you’ll have a nutritious and flavorful dessert that’s perfect for special occasions or as a light treat. Serve this tart with a sprinkle of chopped almonds or a dollop of whipped cream for an enticing finishing touch. Whether you're looking for a heart-healthy option or simply love bananas, this recipe is your next must-try dessert!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1 cup almond flour
- 0.5 cup unsalted butter
- 2 tablespoons cold water
- 3 large ripe bananas
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the whole wheat flour and almond flour.
Cut the unsalted butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, mixing gently until the dough comes together.
Press the dough into a 9-inch tart pan, ensuring it is evenly spread and press it up the sides.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
While the crust is cooling, peel and slice the bananas.
In a medium saucepan over low heat, combine the bananas, honey, vanilla extract, lemon juice, cinnamon, and nutmeg.
Cook the banana mixture for about 5-7 minutes, stirring occasionally, until the bananas soften and the mixture thickens slightly.
Pour the banana filling into the pre-baked crust, spreading it evenly.
Bake the filled tart for an additional 15-20 minutes, until the filling is set.
Remove from the oven and let cool to room temperature before slicing and serving.
Optional: Serve with a dollop of whipped cream or a sprinkle of chopped almonds for added texture.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 106.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2022 mg | 43% | |
*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.
