This is a pretty quick tart, with layers of chocolate and raw bananas, topped with caramelized bananas and buttery brown sugar caramel. It’s too bad it’s not prettier.
The tart wasn’t trouble-free. There are a few steps – make and bake the crust, make the ganache, slice bananas, caramelize bananas, finish off the caramel. My caramel got very gloppy and the butter started to separate out. I think the ganache overpowers the flavor of the caramelized bananas (which are the best part).
I could have eaten just the caramelized bananas. They’re delicious, but mine got pretty soft in the time it took to get them somewhat brown.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Chocolate Banana Tart (Baked Elements, p. 204)
I didn’t get to making anything this week. But this recipe is certainly intriguing. I think these caramelized bananas would be so good in a crepe.
Sandra, if you make this, I would recommend reducing the butter in the caramel by 1-2 tablespoons.
Sounds like most of us had issues with weird caramel. I think there is too much butter in the recipe– I had the same gloppy/grainy mess and used Trader Joe’s caramel sauce for the drizzling instead. I agree that the chocolate is a little intense for the bananas. Still, it has a lot of potential with a few tweaks…
I would eat this for the carmelized bananas! It looks really good despite the caramel trouble!
Our tarts are twins, and it seems like our caramel experience was identical as well! But oh, those caramelized bananas… Yum!!