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.
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