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Caramelized Banana Tart

Caramelized Banana Tart is a fabulous recipe a great way to use up bananas.

Serves 6 – 8

Toffee Base

3oz (75g/3/4 stick) butter

1oz (25g/1/8 cup) soft brown (Barbados sugar)

1oz (25g/1/8 cup) castor sugar

3-4 bananas

a little freshly squeezed lemon juice

1 ripe banana, mashed

2 tablespoons (2 American tablespoons + 2 teaspoons) crème fraiche

1 teaspoon pure vanilla extract

3oz (75g/3/4 stick) butter

2oz (50g/1/2 cup) castor sugar

2 free-range eggs

6oz (175g/1 1/2 cups) self-raising flour

1 sauté pan 10 inches x 2 inches deep (25cm x 5cm) deep or a greased and floured similar sized heavy weight tin or a 10”/25cm frying pan with a metal handle.

Preheat the oven to 180°C / 350°F / Gas Mark 4

First make the base.

Cream the butter and sugar until light and fluffy.  Spread over the base and sides of the sauté pan or tin.  Slice the bananas thickly and arrange in concentric circles over the base.  Squeeze a little freshly squeezed lemon juice over the bananas.

Next make the topping

Mash the banana, add the crème fraiche and vanilla extract.  Cream the butter, add the castor sugar and beat until light and fluffy.  Add the eggs one at a time and continue to beat well.  Gently fold in the sifted flour and banana mixture alternating a little of each at a time.

Spread the topping evenly and carefully over the bananas.

Bake in the pre-heated oven for 45-50 minutes or until golden brown and fully cooked.  Allow to rest in the dish for 5-10 minutes before turning out onto a serving plate.  Be careful of hot juices and serve with the banana uppermost.

Serve warm with softly whipped cream or crème fraiche.

This is a recipe by
Darina Allen
View all my recipes

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