Banana coconut tart: Banana Joe
A tropical banana tart with a crunchy cookie crust and creamy coconut filling
A tropical banana tart with a crunchy cookie crust and creamy coconut filling
A few months ago I discovered this delicious product, and since then I’ve enjoyed some nice contact with the company. To thank everyone who helped make Abbot Kinney’s known, and to introduce two new flavors, a lovely breakfast was served at Venster 33. I was already thrilled by the fresh figs, blueberries and granola, but when I tasted the divine Banana Joe my morning was made. I decided to take some photos so I could share the recipe with you. Enjoy!
1. Preheat the oven to 180 °C. Melt the butter or coconut oil in a small saucepan over low heat.
2. Break the cookies into pieces and pulse them finely in the food processor.
3. Add the melted butter and 2 tablespoons maple syrup and mix everything into a cohesive dough.
4. Spoon the cookie dough into the springform pan and press it evenly over the base with the palm of your hand. Create a 4 cm high rim. Scatter the pecans over the base.
5. Mash the bananas in a bowl and, using a hand mixer, beat in the lime juice, Abbot Kinney’s Kokosstart, 4 tablespoons maple syrup and the eggs. Stir in the almond flour as well. Pour this mixture over the crust in the tart pan.
6. Place the pan in the center of the oven and bake the banana tart for 45 minutes until golden and set. Let the tart cool in the pan for 10 minutes first. Then remove the springform ring and let the tart cool further and then chill in the refrigerator — about an hour — until firm. Delicious served with a little extra Abbot Kinney’s Kokosstart on top.
Recipe
This Banana Joe tart pairs a crunchy cookie base with a soft filling of banana, coconut and almond flour. Perfect for anyone who loves a tropical twist on a classic tart.
| Course | Dessert |
|---|---|
| Kitchen | Asian |
| Servings | 6-8 |
| Preparation time | 2 hours |
|---|---|
| Time in oven | 45 min |
| Stiffen up min. | 10 min |
| Cooling time | 60 min |
| Total | 2 hours |
1. Preheat the oven to 180 °C. Melt the butter or coconut oil in a small saucepan over low heat.
2. Break the cookies into pieces and pulse them finely in the food processor.
3. Add the melted butter and 2 tablespoons maple syrup and mix everything into a cohesive dough.
4. Spoon the cookie dough into the springform pan and press it evenly over the base with the palm of your hand. Create a 4 cm high rim. Scatter the pecans over the base.
5. Mash the bananas in a bowl and, using a hand mixer, beat in the lime juice, Abbot Kinney’s Kokosstart, 4 tablespoons maple syrup and the eggs. Stir in the almond flour as well. Pour this mixture over the crust in the tart pan.
6. Place the pan in the center of the oven and bake the banana tart for 45 minutes until golden and set. Let the tart cool in the pan for 10 minutes first. Then remove the springform ring and let the tart cool further and then chill in the refrigerator — about an hour — until firm. Delicious served with a little extra Abbot Kinney’s Kokosstart on top.
After baking, let the tart cool in the pan for 10 minutes before removing the ring. This helps the tart stay firm and prevents it from falling apart.
Serve the tart chilled with an extra spoonful of coconut yogurt on top for an even creamier flavor experience. Lovely as a dessert or with a cup of coffee.
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