Sometimes, the late afternoon feels like it stretches on forever. The kind of afternoon where your mind drifts to that sweet spot between hunger and fullness, and you just want something that feels cozy but a little special. That’s when this banana cake tart sneaks into the picture. It’s a dessert that balances the familiar warmth of banana cake with a buttery tart crust, finished off with a creamy banana frosting that’s soft and just a bit indulgent.
I remember the first time I made this tart. I was halfway distracted by a phone call, and maybe I added a little extra water to the dough because I wasn’t fully paying attention. The crust was a bit more delicate than I expected, but honestly, that made it even better—crumbly and tender, like it melted the moment I took a bite. The kitchen smelled like ripe bananas and cinnamon, the kind of scent that makes you pause and breathe in deeper than usual. The frosting, creamy and smooth, was a little thicker than I thought it’d be, but spreading it felt like frosting a hug. It’s one of those moments where the small imperfections just make the dessert feel more homemade and inviting.
- A nostalgic twist on banana cake, wrapped in a flaky tart shell.
- The creamy frosting adds richness but doesn’t overpower the banana flavor.
- It’s simple — and that’s kind of the point. No fuss, just comfort.
- Pairs well with a cup of tea or a quiet moment to yourself.
- Not the fastest dessert; it needs some chilling time, so plan ahead.
If you’re feeling a bit unsure about tackling tart dough, don’t worry. This recipe is forgiving, and even a slightly softer crust turns out delicious. Plus, the filling is forgiving enough that it won’t dry out if you’re just a minute or two off the baking time.
PrintBanana Cake Tart
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
A delightful banana cake tart featuring a buttery tart crust filled with moist banana cake and topped with a creamy banana frosting. Perfect for banana lovers looking for a unique dessert.
Ingredients
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1 large egg yolk
2 tablespoons ice water
1 cup mashed ripe bananas (about 2–3 bananas)
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup unsalted butter, softened (for frosting)
1 1/2 cups powdered sugar (for frosting)
1/4 cup mashed ripe banana (for frosting)
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C).
Prepare the tart crust: In a large bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt.
Add 1/2 cup cold unsalted butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1 large egg yolk and 2 tablespoons ice water.
Add the egg yolk mixture to the flour and butter mixture. Stir until the dough begins to come together. If needed, add a little more ice water, 1 teaspoon at a time, until the dough holds together.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Press the dough into the tart pan and trim the edges. Prick the bottom with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
Remove the parchment and weights, and bake for an additional 5 minutes until lightly golden. Remove from oven and set aside.
Prepare the banana cake filling: In a large bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy.
Add 2 large eggs, one at a time, beating well after each addition.
Mix in 1 teaspoon vanilla extract and 1 cup mashed ripe bananas.
In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon salt.
Gradually add the dry ingredients to the banana mixture, alternating with 1/2 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Pour the banana cake batter into the pre-baked tart crust and smooth the top.
Bake the tart for 25 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool completely on a wire rack.
Prepare the banana frosting: In a medium bowl, beat 1/2 cup softened unsalted butter until creamy.
Gradually add 1 1/2 cups powdered sugar, beating until smooth.
Mix in 1/4 cup mashed ripe banana and 1 teaspoon vanilla extract until well combined.
Spread the banana frosting evenly over the cooled banana cake tart.
Chill the tart in the refrigerator for at least 30 minutes before serving to set the frosting.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
About the kitchen tools: you don’t need anything fancy, just a decent tart pan and a mixer or sturdy spoon for the batter. I usually serve this tart slightly chilled, but not too cold—letting it sit out for a bit brings out the banana and butter notes. If you want to switch things up, you might try adding a handful of chopped walnuts into the filling or swapping sour cream for Greek yogurt, though I haven’t tested all of those tweaks thoroughly. A sprinkle of toasted coconut on top could add a fun texture, but I can’t promise it’ll suit everyone’s taste.
FAQ
Can I make this tart ahead of time? Yes! It actually tastes better after chilling for a few hours or overnight, but bring it to room temperature before serving.
What if I don’t have ripe bananas? You’ll want bananas with brown spots for the best flavor and sweetness. If you’re short on time, you can microwave bananas for 30 seconds to soften them up.
Can I freeze the tart? It’s not ideal because the frosting can change texture, but you could freeze the uniced tart and add frosting after thawing.
Next time you want a dessert that feels like a quiet celebration of bananas and buttery crust, this banana cake tart might just be what you need. Give it a try and see how that little slice of afternoon calm comes together.