This decadent no-bake chocolate tart with caramel and bananas looks elegant with its caramel swirl, but it’s easy enough for any day. It’s a perfect way to use up overripe bananas on your counter.
I may not look like an athlete, but I keep an active lifestyle.
In high school I was in a competitive marching band — many argue it’s not a sport, but it was great exercise — and I also played community softball.
Now I don’t play team sports, but I do Zumba twice a week and I walk on non‑Zumba days when the weather is nice.
Recently I discovered a walking trail just five minutes away that follows one of Pittsburgh’s three rivers. I’ve lived here a year and hadn’t found it until now. The shaded, riverside path is perfect for hot days and gives me a refreshing place to walk.
I often feel a bit out of place on the trail because most people are biking while I walk, but I prefer walking to avoid getting run over. I haven’t been on a bike in a decade.
Staying active, even if it’s just a short evening walk, matters because of my job. I create desserts and taste everything I publish. While I share most treats with others, I still test each recipe myself, so keeping movement in my routine helps make room for richer desserts like this No-Bake Chocolate Banana Caramel Tart.
This tart starts with an Oreo cookie crust, layered with sliced bananas, a generous helping of caramel sauce, and a silky chocolate ganache finished with a caramel swirl.
I’ve been making more no‑bake desserts this summer because it’s hot outside. I attempted this tart years ago and it didn’t go well, but with a few adjustments this version turned out beautifully.
Items you may need:
No Bake Chocolate Banana Caramel Tart
8-10 servings
30 minutes
30 minutes
This rich no-bake chocolate tart combined with caramel and banana is simple to assemble and impressive to serve. It’s a wonderful way to use overripe bananas.
Ingredients
- 2 1/4 cups chocolate sandwich cookie crumbs, such as Oreo
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
- 8 ounces semisweet chocolate, chopped
- 1/2 cup heavy whipping cream, room temperature
- 1 large overripe banana, sliced
- 3/4 cup caramel sauce (homemade or store bought)
Instructions
- In a large bowl, combine the cookie crumbs and melted butter. Press the mixture into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Ensure the crust has no holes so the filling won’t stick. Refrigerate at least 30 minutes or until firm.
- Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate and let sit 1 minute, then stir until smooth and glossy.
- Spread 1/2 cup caramel sauce over the chilled crust, smoothing it evenly. Arrange the banana slices on top of the caramel. Pour the chocolate ganache over the bananas and smooth to cover all slices.
- Drop spoonfuls of the remaining 1/4 cup caramel over the chocolate and use a knife to create swirls. Refrigerate until set before slicing and serving.
Did you make this recipe?
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Source: Adapted from my Strawberry S’mores Tart
More Tart Recipes
No Bake Chocolate Cherry Tartlets
Strawberry S’mores Tart
Raspberry Swirl Cheesecake Tart
Cherry Curd Tartlettes