Name: Caramelized Banana Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 250 g puff pastry; 150 g caster sugar; 80 g unsalted butter; 1 vanilla pod, seeds scraped; 1 cinnamon stick; 5 large bananas

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Introduction

This caramelized banana tart is a delightful dessert that combines sweet, tender bananas with a rich caramel sauce and crisp puff pastry. It’s an impressive yet simple treat that’s perfect for any occasion, served warm or cold with a scoop of ice cream or whipped cream.

A round tart with a golden-brown crust forms the base layer, holding a glossy caramelized topping of evenly cut banana slices in shades of deep amber and light yellow, arranged closely together covering the entire surface. A single cinnamon stick sits diagonally on top of the bananas, adding texture contrast and warm brown color. The tart sits on a white plate placed on a white marbled textured surface. The caramel sauce glistens over the bananas, giving a shiny and sticky look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g puff pastry
5 large bananas

150 g caster sugar
80 g unsalted butter

1 vanilla pod
1 cinnamon stick

Instructions

Step 1: Roll out the puff pastry to a quarter of an inch thick into a round shape and set it aside in the fridge to keep chilled for later use.
Step 2: Preheat your oven to 180°C (350°F).
Step 3: In a 10-inch non-stick frying pan, combine the caster sugar, unsalted butter, cinnamon stick, and the seeds scraped from the vanilla pod.

Step 4: Heat the mixture over medium-high heat, gently swirling the pan until the sugar and butter melt together. Continue heating until a rich brown caramel forms—be careful not to burn it.
Step 5: Remove the pan from the heat and allow the caramel to cool slightly.
Step 6: Slice the bananas into rounds and arrange them carefully into the caramel in the pan.

Step 7: Place the chilled puff pastry round over the bananas and carefully tuck the edges down around the sides of the pan.
Step 8: Cut a small slit about an inch long in the center of the pastry to allow steam to escape, helping the pastry cook evenly and remain crisp.
Step 9: Transfer the frying pan to the preheated oven and bake for about 30 minutes, or until the pastry is golden and crisp.

Step 10: Use an oven glove or folded tea towel to carefully remove the hot pan from the oven—handles will be very hot.
Step 11: Serve the tart warm or cold, ideally with a scoop of ice cream or a dollop of softly whipped cream for extra indulgence.

Tips & Variations

For extra flavor, sprinkle a little nutmeg along with the cinnamon when cooking the caramel.

If you prefer, substitute the cinnamon stick with ground cinnamon for a milder flavor.
Use ripe but firm bananas to avoid them becoming too mushy during cooking.
To add texture, scatter toasted chopped nuts over the bananas before covering with pastry.

Storage

Store leftover tart covered in the refrigerator for up to 2 days. Reheat gently in a low oven to crisp up the pastry again, or enjoy cold. This tart is best eaten within a couple of days for the freshest flavor and texture.

How to Serve

A round tart with three visible layers: the bottom is a golden brown crust that is slightly thick and crisp, the middle is a shiny, caramel amber sauce layer, and the top layer is made up of closely placed round banana slices caramelized to a deep brown with a glossy coating. The tart is on a white plate, and a silver pie server is lifting a slice, showing the crust's texture. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this tart?

Yes, frozen puff pastry works well. Just make sure to thaw it fully in the refrigerator before rolling it out and using in the recipe.

What if I don’t have a non-stick frying pan?

You can use a well-seasoned or oven-safe skillet, but be careful when removing the tart to avoid sticking. Lining the pan with parchment paper might help, though the caramel can be tricky to manage.