Banana and Caramel Tart Recipe That Will Impress Everyone and Satisfy Your Sweet Cravings

There’s something magical about the combination of bananas and caramel. The sweet, buttery richness of caramel pairs perfectly with the creamy, natural sweetness of ripe bananas. This banana and caramel tart is one of those desserts that feels fancy but is surprisingly simple to make. It’s the kind of treat that impresses guests yet brings comfort with every bite.

I first fell in love with this tart during a cozy café visit, where its golden caramel glaze and delicate crust caught my eye. It’s a dessert that’s as beautiful as it is delicious, and I couldn’t resist recreating it at home. Whether you’re a seasoned baker or just starting out, this recipe is a delightful way to indulge your sweet tooth.

Ingredients

This tart begins with a buttery crust, a luscious caramel filling, ripe bananas, and a light whipped topping. Here’s everything you’ll need to create a show-stopping Banana and Caramel Tart.

For The Tart Crust

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, cold, cut into cubes
• 2 tablespoons (25 g) granulated sugar
• 1/4 teaspoon salt
• 2-3 tablespoons ice water

For The Caramel Filling

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 6 tablespoons (85 g) unsalted butter, room temperature, cut into tablespoons
• 1/2 cup (120 ml) heavy cream, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For The Banana Layer

• 3-4 medium bananas, ripe but firm, sliced thinly

For The Topping

• 1 cup (240 ml) heavy cream, cold
• 2 tablespoons (25 g) powdered sugar
• 1/2 teaspoon vanilla extract
• Optional: A sprinkle of caramel sauce or chocolate shavings for garnish

Tools And Equipment

As a passionate banana enthusiast, I take pride in ensuring my kitchen tools are always ready for creating delightful banana recipes, like this banana and caramel tart. Here’s what you’ll need to bring this tart to life:

Essential Tools:

• Mixing Bowl: A medium-sized bowl for mixing the tart crust ingredients.
• Measuring Cups and Spoons: Accurate measurements are key for a perfect crust and caramel sauce.
• Pastry Cutter or Food Processor: For incorporating the butter into the crust dough effortlessly.
• Rolling Pin: To roll out the tart dough evenly for beautiful edges.
• 9-Inch Tart Pan with Removable Bottom: This ensures the tart keeps its shape and makes it easier to serve.
• Baking Weights or Dried Beans: For blind baking the tart crust to prevent bubbling.

For the Caramel:

• Heavy-Bottomed Saucepan: A must for cooking caramel evenly without burning.
• Wooden Spoon or Silicone Spatula: Ideal for stirring the caramel without scratching your pan.
• Candy Thermometer (Optional): Useful for monitoring the caramel’s temperature if you’re still perfecting the art.

For the Banana Layer and Topping:

• Cutting Board: Choose a sturdy surface for slicing the bananas.
• Sharp Knife: A sharp knife helps achieve clean banana slices without bruising the fruit.
• Whisk or Electric Mixer: Whip that cream to cloud-like perfection with minimal effort.
• Fine-Mesh Sieve: For lightly dusting the tart with powdered sugar before serving.

Directions

As a devoted banana enthusiast, this tart brings my two passions—bananas and baking—together in one irresistible dessert. Follow these steps, and we’ll create a stunning Banana and Caramel Tart full of rich caramel and the perfect banana slices.

Making The Tart Crust

1. Combine dry ingredients: In a mixing bowl, whisk together 1 1/4 cups of all-purpose flour, 2 tablespoons of sugar, and 1/4 teaspoon of salt.
2. Cut in the butter: Add 1/2 cup (1 stick) of cold, unsalted butter cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until it resembles coarse crumbs with pea-sized bits of butter.
3. Add water: Drizzle in 2–4 tablespoons of ice-cold water one tablespoon at a time. Mix gently with a fork until the dough just holds together when pinched.
4. Chill: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll and shape: On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer it to a 9-inch tart pan with a removable bottom, pressing it into the corners and trimming any overhanging edges.
6. Blind bake: Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with baking weights or dried beans. Bake in a preheated oven at 375°F for 15 minutes. Remove the weights and parchment, then bake for another 10 minutes or until golden brown. Let the crust cool completely.

Preparing The Caramel Filling

1. Melt sugar: In a heavy-bottomed saucepan, heat 1 cup of granulated sugar and 1/4 cup of water over medium heat, stirring gently until the sugar dissolves.
2. Cook caramel: Stop stirring and let the mixture boil. Swirl the pan occasionally until it turns a rich amber color. Watch carefully, as caramel can burn quickly.
3. Add butter: Reduce the heat to low and whisk in 6 tablespoons of unsalted butter, one piece at a time, until fully incorporated.
4. Stir in cream: Slowly pour in 1/2 cup of heavy cream while whisking constantly. Be cautious, as the mixture may bubble up. Continue stirring until smooth.
5. Finish the caramel: Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and a pinch of salt. Let the caramel cool slightly before using.

Slicing The Bananas

1. Choose ripe bananas: Grab 2–3 ripe but firm bananas; this ensures they hold their shape in the tart.
2. Slice evenly: Using a sharp knife, slice the bananas crosswise into thin, even rounds about 1/8-inch thick. I always aim for consistency, so they layer perfectly in the tart.
3. Optional drizzle: To prevent browning, lightly brush the slices with lemon juice.

Assembling The Banana And Caramel Tart

1. Spread caramel: Pour the cooled caramel into the baked tart crust. Use a spatula to smooth it out into an even layer.
2. Layer the bananas: Carefully arrange the banana slices over the caramel in a circular pattern, starting from the outer edge and working inward. Overlapping slightly creates a stunning, professional look.
3. Chill: Place the tart in the refrigerator for at least 1 hour to firm up the layers before topping.

Adding The Topping

1. Whip the cream: In a mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until soft peaks form.
2. Top the tart: Spread or pipe the whipped cream over the banana layer. For a rustic touch, I like swirling the cream with the back of a spoon.
3. Add garnish: Finish with optional toppings like a drizzle of caramel sauce, a sprinkle of powdered sugar, or a few chocolate shavings.

Make-Ahead Instructions

As someone who loves working with bananas and has spent years perfecting banana-based recipes, I can assure you that this Banana and Caramel Tart can be made in stages to fit even the busiest schedule. With just a little planning, you’ll have a stunning dessert ready to share. Here’s how I like to break it down:

Preparing the Crust Ahead

The tart crust is ideal for making in advance. Prepare the dough as instructed, wrapping it tightly in plastic wrap before chilling. You can store it in the refrigerator for up to 2 days. If you’re planning further ahead, freeze the dough for up to 1 month. Roll it out and blind bake the crust a day before serving. Once baked and cooled, keep the crust covered at room temperature to maintain its crisp texture.

Caramel Filling Storage

Homemade caramel is another component you can make ahead. After preparing the caramel, let it cool completely before transferring it to an airtight container. Refrigerate it for up to 1 week. When ready to assemble, gently warm it over low heat or in the microwave until it’s pourable, but not too hot, so it doesn’t overly soften the crust.

Bananas at Their Best

Because bananas are the star here, keeping them fresh is essential. You’ll want to slice and layer the bananas just before assembling the tart to prevent browning. If you must prep them in advance, brush the slices lightly with lemon juice. This will preserve their color for a few hours without affecting the tart’s overall flavor.

Whip Cream Topping

Whipped cream tastes best when prepared fresh, but if you’re tight on time, whip it up a few hours before serving. Store it in the refrigerator in a covered bowl, and give it a brief whisk before spreading it over the tart. Alternatively, you can stabilize the whipped cream with powdered gelatin if you need it to hold up longer.

Final Tips

If you fully assemble the tart ahead of time, you can store it in the refrigerator for up to 4 hours before serving. Cover the tart loosely with plastic wrap to avoid any moisture from ruining the topping. Save adding any delicate garnishes, like chocolate shavings or extra caramel drizzle, until just before serving for the freshest presentation.

Breaking the steps into manageable parts always makes this recipe a breeze, and I love how these simple strategies let me focus on the joy of sharing my love for bananas.

Tips For Success

Creating a perfect banana and caramel tart requires attention to detail, especially when working with bananas. As someone who spends my days tending to banana trees and experimenting with new banana recipes, I want to share my best tips with you to ensure your tart is as delicious as can be.

Choosing the Right Bananas

For this recipe, ripe but firm bananas are key. You want bananas that are slightly speckled but not mushy. Their natural sweetness will complement the caramel perfectly without overwhelming the texture of the tart. Avoid overripe bananas as they can make the tart soggy.

Slicing Bananas Uniformly

Use a sharp knife to slice your bananas into evenly thick rounds, about 1/4-inch thick. Uniform slices create a consistent layer on your tart and give it that picture-perfect look. I like to lay them out in a circular pattern, overlapping slightly for a beautiful presentation.

Preventing Browning

If you need to slice your bananas ahead of time, brush each piece lightly with fresh lemon juice. This simple trick slows down oxidation and keeps the bananas looking vibrant without altering the flavor. Just don’t overdo it; a light coating is all you need.

Perfecting Your Caramel

When making caramel, patience is your best friend. Use a heavy-bottomed saucepan to ensure even heat distribution. Watch closely as the sugar melts and transforms into that golden amber color—it happens quickly! If you’re new to caramel-making, a candy thermometer can help you reach the ideal temperature of 340°F.

Blind Baking Success

Blind baking your crust ensures it stays crisp and doesn’t get soggy from the caramel filling. Use pie weights or dried beans to prevent bubbles or uneven baking. Make sure your crust is golden brown before you remove it from the oven.

Layer Assembly Tips

Pour the cooled caramel filling into the crust gently to avoid any cracks or weak spots. When layering the banana slices, start at the edges and work inward in a spiral. This not only makes the tart look beautiful but also ensures every bite has a balanced flavor of banana and caramel.

Whipped Cream Magic

For the fluffiest whipped cream, chill your mixing bowl and whisk or beaters beforehand. Whip the cream until you reach medium peaks—this helps it hold its shape without becoming grainy. For a subtle depth of flavor, I love adding a small splash of vanilla extract to the cream.

Storage and Serving

Keep the assembled tart in the refrigerator to maintain its structure. Add fresh whipped cream and any garnishes, like caramel drizzle or chocolate shavings, just before serving for the best presentation. If you have leftovers, cover the tart with plastic wrap and enjoy it within 2 days for optimal freshness.

Serving And Storage

When it comes to serving this Banana and Caramel Tart, presentation is everything. As a banana enthusiast, I love ensuring the vibrant banana slices shine on the tart. Serve the tart chilled straight from the fridge to highlight the smooth, velvety caramel and fresh banana flavors. Use a sharp knife to slice it cleanly, wiping the blade between cuts for neat servings. For an extra touch, drizzle a little caramel sauce or sprinkle chocolate shavings on top just before placing each slice on a serving plate.

If you’re lucky enough to have leftovers, proper storage is key to keeping this tart delicious. Cover the tart loosely with plastic wrap or transfer it to an airtight container. Store it in the refrigerator, where it can stay fresh for up to 2–3 days. If you’re concerned about the bananas browning, remember my banana tip—those slices brushed with lemon juice during assembly will hold their fresh look a bit longer even after storage.

While the tart doesn’t freeze well as a whole due to the cream and bananas, the crust and caramel filling can be prepped and frozen separately, as I mentioned earlier. This makes it super convenient to recreate the dessert without starting from scratch. Just thaw the components, assemble with fresh bananas and cream, and you’re ready for another indulgence.

Conclusion

This banana and caramel tart is truly a dessert worth making. It’s a wonderful blend of flavors and textures that feels both indulgent and comforting. Whether you’re baking it for a special occasion or just treating yourself, it’s sure to impress anyone who gets a slice.

With a little planning and the right techniques, this tart comes together beautifully. It’s one of those recipes that’s as fun to make as it is to eat. So grab your ingredients, take your time, and enjoy the process. You’ll be so glad you did!