Gluten-free Banana Tart with Cream Cheese Topping
Fluffy and refined, this gluten-free banana tart outshines traditional banana bread—a recipe by Isabella Krätz.
Tart
| Ingredients | ||
|---|---|---|
| 2 | Medium-ripe bananas (185 g pulp in total) | |
| 10 | g | Lemon juice |
| 25 | g | Butter-flavored rapeseed oil (alternatively neutral oil) |
| 40 | g | Natural oat milk (gluten-free) |
| 110 | g | Self-mixed cake flour or Isabella's gluten-free organic cake flour |
| 2 | g | Gluten-free baking powder |
| 4 | g | Baking soda |
| 1 | pinch | Salt |
| 30 | g | Grated coconut |
| 110 | g | Powdered sugar |
| 1 | Egg (size L) | |
| 2-3 | tablespoon(s) | White chocolate drops |
Topping
| Ingredients | ||
|---|---|---|
| 180 | g | Heavy cream cheese |
| 40 | g | Powdered sugar |
| 12 | Banana chips (dried banana slices, alternatively chopped white chocolate) | |
- Preheat the oven to 140°C (fan). Line the base of a springform pan with baking paper, place the ring on top, and close the latch tightly.
- To prepare the tart, peel the bananas and cut them into pieces. Blend the bananas with lemon juice, oil, and oat milk until smooth, using a blender or hand blender.
- Mix the cake flour, baking powder, baking soda, salt, and grated coconut in a bowl. Place the powdered sugar and egg in the mixing bowl of a food processor and whisk with the whisk attachment at slightly above medium speed for 4–5 minutes until pale and creamy.
- Switch off the food processor. Using a spatula, gently fold the flour mixture and banana mixture alternately into the egg mixture, working quickly but carefully to retain as much air as possible.
- Pour the batter into the prepared pan and smooth the surface. Sprinkle the chocolate drops evenly over the top. Place the pan on the middle rack of the preheated oven and bake for about 40 minutes.
- Test with a skewer to check doneness. Remove from the oven and allow the tart to cool completely in the tin. Then remove the springform ring, invert the tart onto a wire rack, peel off the baking paper, and turn it out onto a serving plate.
- For the topping, beat the cream cheese and powdered sugar until smooth. Transfer to a piping bag fitted with a large round opening and pipe 12 generous dollops around the edge of the tart. Garnish each with a banana chip.
Vegan option
Substitute the butter with a plant-based alternative and use vegan cream cheese. Replace the white chocolate drops with vegan white chocolate drops or finely chopped vegan white chocolate.
Tip:
The cake should be baked at a low temperature to prevent it from darkening too quickly.
