Banana Toffee Tart
Serves: one 9-inch tart
for the crust
  • 1 ½ cup sprouted/whole spelt flour
  • ¼ teaspoon salt
  • ½ cup neutral coconut oil - chilled, plus more for oiling the pan
  • 4-5 tablespoons purified icy-cold water
for the date toffee
  • 10 large, soft dates - pitted
  • ½ cup almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil - soft, at room temperature
  • 1 tablespoon vanilla extract
  • pinch of sea salt
  • ½ teaspoon cinnamon
for the bananas
  • 6 small bananas - cut in half lengthwise
  • 5 cardamom pods - green shells removed, freshly ground
  • 2 tablespoons neutral coconut oil
  • 1 tablespoon coconut sugar
to make the crust
  1. Place flour and salt into a food processor. Cut oil into small pieces and add to the flour. Pulse until mixture resembles sand. Add 4 tablespoons cold water and pulse to combine. Test the mixture by pressing it between your fingers - it should come together. If not, add more water, 1 tablespoon at a time, until it sticks between your fingers.
  2. Oil a 9-inch tart pan thoroughly. Press the dough against the bottom of the pan into the even crust, starting in the middle and working up the sides. Prick with a fork several times and let chill in the refrigerator for 1 hour.
  3. Preheat oven to 350° F (180° C).
  4. Cover the crust with a piece of parchment paper and place baking beans inside. Bake blind for 20 minutes. Let cool.
to make the date toffee
  1. Place all the ingredients into a food processor and blend until smooth.
  2. Spoon toffee inside the crust and even out with a spoon.
to cook the bananas and bake the tart
  1. Pre-heat oven to 400° F (200° C).
  2. In a spacious pan, warm oil over medium heat. Add bananas, cut side down, followed by cardamom. Cook for 2-3 minutes, until lightly golden, flip carefully and cook the other side for 1 more minute.
  3. Arrange banana slices on top of the toffee inside the crust. Sprinkle with coconut sugar.
  4. Bake for 30-40 minutes, until the crust is golden and bananas are caramelized. Let cool before slicing.
Recipe by Golubka Kitchen at