These caramelized banana tarts are such a fun, healthier treat! They are gluten and refined sugar-free, easy to make, and taste HEAVENLY. Something about caramelized banana.. irresistible!
Okay, caramelized banana – yay or nay? I’m super picky when it comes to banana desserts, but I can get down with caramelized banana. I love how simple these tarts are, but are so dang tasty. They’re made with wholesome ingredients and are pretty versatile, so if you’re not feeling the chocolate cashew butter filling, you could always switch it up with whatever you like!
What do you need to make the caramelized banana tarts?
Bananas: If you’re not a banana fan you can stuff the tarts with whatever else you may like!
Maple Syrup: Maple pairs SO well with banana and is the perfect sweetener for this recipe, however any sticky sweetener will work!
Oat Flour: I haven’t tested any substitutes for this. Homemade or store-bought should work!
Cashew Butter: You can sub any nut or seed butter if you don’t have or like cashew butter! I just love the combination of banana and cashews!
Chocolate Bar: I used two Hu Kitchen Cashew Butter chocolate bars – SO GOOD. You can use code “danishealthyeats” at checkout for a discount if you want to try them!
How to make the tarts:
- Combine all the tart ingredients to form the dough and roll into two balls.
- Roll the balls out into a large flat disc.
- Place the banana in the center, leaving room around the edges (you fold them over).
- drizzle the nut butter and chocolate over the top. Fold the edges over.
Caramelized Banana Tart
- 2/3 cup oat flour
- 3 1/2 tbsp maple syrup
- 1/3 cup cashew butter (or any butter)
- 1 tsp vanilla
- Pinch of sea salt
- 1 banana, sliced thin
- 2 tbsp coconut sugar
- 1 Chocolate bar
- 2 tbsp runny cashew butter*
- Preheat oven to 350.
- Combine the tart ingredients until a dough forms. If your dough is too dry, add 1 tbsp of milk at a time until it holds together.
- Divide it into two balls & roll out into flat discs. Place the bananas in the center of each one, leaving a little room around the edges (you’ll fold them over).
- Drizzle the nut butter & coconut sugar over the top of the bananas. Then sprinkle on the chocolate chunks.
- .Bake for 20-22 mins or until the edges are golden. DEVOUR!