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Delicious banana tart

Featured in Sweet bites of pure joy.

Looking for something light and tasty? This raw banana tart with coconut is a perfect choice. The crust blends oats, nuts, and dates for a naturally sweet base. The creamy filling mixes bananas, cashews, and lemon for balanced flavor. Almond caramel and whipped coconut cream finish it off beautifully. Best if made the day before, serve it chilled to impress every guest.

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alicia in the kitchen
Updated on Tue, 17 Jun 2025 16:13:27 GMT
Delicious banana tart Pin it
Delicious banana tart | tasteofsavor.com

This no-bake banana coconut cream tart hits the sweet spot if you want a decadent vegan treat but prefer to stick to raw eats. You'll get all the flavor with none of the heat from your oven.

I whipped this up on one of those blazing summer days when I just wanted something cold and sweet, but turning on the oven was out of the question. Ever since then, it’s become the go-to treat at family gatherings—even the hardcore non-raw folks dig it.

Ingredients

  • For the base
  • One cup unsweetened shredded coconut for a light tropical vibe
  • One cup rolled oats, nice and chunky—they make everything hold together
  • One cup pitted Medjool dates (about twelve), for natural sweetness
  • One cup walnuts for crunch and healthy fats
  • Quarter teaspoon fine sea salt just to make the flavors pop
  • For the filling
  • Two to three tablespoons almond milk (or your favorite plant milk)
  • Three tablespoons fresh lemon juice for a citrusy punch
  • Big ripe banana for that classic flavor
  • One and a quarter cups raw cashews, soaked and drained
  • Pinch of fine sea salt to keep things from being too sweet
  • One teaspoon vanilla extract for an extra cozy note
  • One third cup melted virgin coconut oil for a creamy texture
  • Quarter cup pure maple syrup for extra sweetness

Step-by-Step Directions

Freeze it up:
Cover with foil or a reusable wrap, plop in the freezer on a flat spot. Let it become firm for at least 5 or 6 hours, or leave it overnight. Before slicing, let it chill out on the counter for about 10 minutes.
Prep the filling:
Add melted coconut oil, lemon juice, bananas, drained cashews, salt, vanilla, maple syrup, and plant milk to your blender. Start slow, then crank up the speed till it's super smooth and pudding-like. If a bubble forms, stop to stir. Scrape that filling onto your crust and spread it out nice and even.
Make the crust:
Toss walnuts and oats into a food processor with an S-blade. Pulse until it looks chunky. Add in your coconut flakes, dates, and salt. Whiz again until it mashes into a sticky dough. Dump this into your prepped pan. Press it from the middle out and up the sides, aiming for about 2 inches high around the edge.
Set up your pan:
Grab a 9-inch tart pan, grease with coconut oil. Criss-cross two strips of baking paper on the base and up the sides. The oil helps the paper to stick. This step helps you pull your tart out easily later.

Seriously, cashews are magic here. After soaking, they're unbelievably smooth and rich. I remember the first time my in-laws tried this, nobody believed it was dairy-free or raw—it fooled everyone.

Raw banana coconut tart Pin it
Raw banana coconut tart | tasteofsavor.com

Storage

Keep your tart frozen in an airtight container for up to two weeks. Let it thaw on the counter for about 10 minutes before you dig in so it's creamy but still a little frosty. Don’t let it sit out over an hour since it’ll soften up pretty fast.

Switch It Up

Run out of walnuts? Try almonds or pecans for the crust. Want to change the filling? Swapping in mango or strawberries gives you a whole new twist. Or stir in some raw cacao to go all out chocolate mode.

Tasty Toppings

Level up by making coconut whipped cream—just whip the solid part from a chilled can of coconut milk with a splash of maple syrup and vanilla. Or make almond butter caramel: heat coconut cream with coconut sugar on low, stir in some almond butter and vanilla, and boom—a showstopper dessert.

Frequently Asked Questions

→ How can I make the tart base?

In a blender, combine nuts, oats, shredded coconut, dates, and a bit of salt. Blend into a sticky dough and press it firmly into a prepared tart pan.

→ Can I swap cashews in the filling?

Absolutely! You could use other nuts like macadamias or almonds, although cashews create an extra creamy texture.

→ Should I freeze the tart before serving?

Yes, freezing for about 5–6 hours or overnight helps the tart set properly, making it easier to slice and serve.

→ How do I whip coconut cream perfectly?

Chill a can of coconut milk overnight so the cream separates. Use only the solid part, then whip it with some maple syrup, vanilla, and a pinch of salt until light and fluffy.

→ Why line the pan with parchment paper?

Parchment paper makes it easy to lift the tart out of the pan. Just grab the edges and gently pull upward to remove without any hassle.

→ Is it okay to prep the caramel early?

Of course! You can make the caramel a day ahead. Just store it in the fridge and gently warm it up before using.

Delicious banana tart

Raw, sweet tart with coconut, banana, and homemade caramel.

Prep Time
30 Minutes
Cook Time
~
Total Time
30 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: Plant-Based Cuisine

Yield: 8 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base

01 1 cup rolled oats, thick-cut
02 1 cup unsweetened shredded coconut
03 1 cup raw walnuts
04 1 cup soft, pitted Medjool dates (about 12)
05 1/4 teaspoon fine sea salt

→ Filling

06 1 teaspoon pure vanilla extract
07 3 tablespoons almond milk or other plant-based milk
08 1 medium ripe banana
09 1/3 cup melted virgin coconut oil
10 1/4 cup pure maple syrup
11 3 tablespoons freshly squeezed lemon juice
12 1 1/4 cups raw cashews, soaked in boiling water for 1 hour, or cold water for 8 hours, then drained
13 A pinch of fine sea salt

→ Coconut Whipped Topping

14 1 chilled can (400 mL) of full-fat coconut milk
15 1 teaspoon vanilla extract
16 1 tablespoon maple syrup
17 A tiny sprinkle of fine sea salt

→ Coconut Sugar Almond Butter Caramel

18 1/2 cup chilled coconut cream (from the thickened layer of a refrigerated can of coconut milk)
19 1/4 cup coconut sugar
20 1 teaspoon vanilla extract
21 2 tablespoons almond butter or peanut butter
22 A small pinch of fine sea salt

Instructions

Step 01

Coat a 9-inch tart pan with coconut oil. Lay two pieces of parchment paper, one lengthwise and one crosswise, over the base and sides. The oil makes the paper stick easily.

Step 02

Use a food processor with an 'S' blade to blend the walnuts and oats into rough flour. Toss in the dates, shredded coconut, and salt, then process until it turns into sticky dough. Press it evenly into the prepared pan, spreading it over the bottom and about 2 inches up the sides.

Step 03

Combine the melted coconut oil, maple syrup, lemon juice, cashews, banana, vanilla, salt, and plant-based milk in a high-speed blender. Blend until smooth and creamy, like a rich pudding.

Step 04

Pour the creamy mixture over the crust and smooth it with the back of a spoon. Cover it with plastic wrap and freeze for at least 5–6 hours or overnight.

Step 05

Scoop the firm cream from the chilled coconut milk can into a bowl. Whisk together with a hand mixer along with the vanilla, maple syrup, and sea salt until fluffy and light.

Step 06

In a small pot, warm the coconut cream over medium-low heat. Once warm, add the coconut sugar and stir until the smell of caramel emerges in about 5 minutes. Take it off the heat and mix in the almond butter, salt, and vanilla.

Step 07

Pull the tart out of the freezer 10 minutes before serving. Use the parchment paper to carefully lift it from the pan. Slice into pieces and garnish with whipped cream, caramel sauce, and fresh banana slices if you want.

Notes

  1. For the best results, chill coconut milk overnight to separate the cream from the liquid.

Tools You'll Need

  • Food processor with 'S' blade
  • High-speed blender
  • 9-inch tart pan
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (walnuts, cashews, almonds)
  • Coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 52 g
  • Protein: 6 g