Banane Al Caramello
Sticky Banana and Chocolate Tart

About This Recipe

Are you looking for a delicious chocolate recipe with a difference? If you are, you’ve found it! Here’s my sticky banana and chocolate tart for you to enjoy.

What a fantastic way to end a meal. So far, I don’t think I’ve met anyone, especially children, who doesn’t like this recipe. I promise you that once you’ve made this dish and realise how easy it is to do, it will become a favourite. My tip would be to make sure that you bake the tart in the middle of a preheated oven to avoid the pastry burning. If you have to, you can replace the bananas for firm large pears, peeled and cut in half.

TwitterFacebook

6

Serves

7

Ingredients

Chocolate

Main Ingredient

Meat-Free Recipes

Type

Ingredients

  • 50g Salted Butter
  • 120g Golden Caster Sugar
  • 6 Bananas, Large, Firm & Peeled
  • 100g Chocolate Chips
  • 250g Puff Pastry, Ready-to-Roll
  • For Dusting Plain Flour
  • 1 Tub Vanilla Ice-Cream, To Serve

Weight Converter

Found in This Book

Feast your eyes on the finest sticky banana and chocolate tart! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Melt the butter with the sugar in a deep-sided, heavy-based frying pan that can be used in the oven. Cook over a medium heat for about 5 minutes until it turns into golden caramel. Remove from the heat and set aside to cool slightly. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Place the whole bananas in the pan creating a circle, breaking as necessary, ensuring that the entire base is covered. Sprinkle over the chocolate chips.
  3. Meanwhile, unroll the puff pastry onto a floured surface and cut a disc shape about 25cm diameter, or about 5cm bigger than the top of your pan.
  4. Lay the pastry over the bananas and tuck the overlap down inside the pan with your fingers.
  5. Bake the tart for 20–25 minutes or until the pastry is golden brown. Remove from the oven and set aside to cool for about 5 minutes.
  6. Take a large circular plate and place face down on top of the pan. Quickly invert the pan to turn the tart upside down. Remove the pan, leaving the bananas facing upwards.
  7. Serve generous portions with vanilla ice cream.

Once you’re done, simply sit back and enjoy your sticky banana and chocolate tart and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Chocolate & Fresh Strawberry Cake

View Recipe

Next Recipe

Baked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Coniglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...

6

Serves

12

Ingredients

Rabbit

Main Ingredient
View Recipe

Bruschetta Fai Da TeBuild Your Own Beef Bruschetta

Half the pleasure of food is being able to enjoy it with your friends and family. I love dishes that can be placed in the centre of the table so that everybody can help themselves. It's the most social form of eating and it means I'm not stuck in the kitchen! This recipes cooks the beef from scratch, but if you have any leftover roast beef from a Sunday roast by all means use that.

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

Fillet of Cod with Spicy Red Pesto

If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won’t believe it. Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. You coat the fish and there you have it – ready to be cooked. You can cook it there and then or even prepare in the morning and cook.

4

Serves

8

Ingredients
View Recipe

Brasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine

Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.

4

Serves

14

Ingredients

Rabbit

Main Ingredient
View Recipe

Linguine alla PuttanescaLinguine in a Southern Italian Sauce with Anchovies & Capers

There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?

4

Serves

9

Ingredients
View Recipe