Banana Ganache Tart with Peanut Butter Cookie Crust (Gluten Free)

[Peanut butter, Banana, Chocolate… Elvis would be in culinary heaven.  This combination of flavors stood out to me while looking at Darla’s Cake Blog.  She graciously agreed to contribute this recipe for GF Week.    You will need to use her peanut butter cookie recipe for the crust in this recipe, which you can find at: Thank you Darla!]

All I did was press the cookie dough thinly, yet evenly into the base of an 8 inch loose-bottom tart pan (you could also press it up the sides as well). I baked it for around 10 minutes. Since the dough was thinner than the cookies I kept my eye on it so it wouldn’t burn. It came out of the oven looking fine and smelling awesome.

I stumbled upon a recipe for Banana Ganache on the Kitchen Unplugged blog. Only she calls it “Choco-ban-nache” which is a name I love, but won’t steal. Her recipe was more traditional, with heavy cream and corn syrup, so I put in my usual substitutions.

Banana Ganche pie filling:

8 ounces chocolate (I had 60% chips in my pantry, so that’s what I grabbed.)
1/2 cup coconut milk
2 very ripe bananas, pureed
2 tablespoons maple syrup (I may omit this next time, as the ganache is really sweet.)

Heat coconut milk and maple syrup over medium heat until almost boiling.

Pour over chocolate and stir until thoroughly melted.

It will go all smooth and shiny.

Allow to cool, then chill in refrigerator until a pudding-like consistency. Pour into baked pie crust then return to refrigerator and chill until set.

Now, this isn’t one to make ahead of time if you want a nice crunchy crust, because it will go soft and cake-like after a day or so. It’s still yummy, just more of a brownie-type texture. The banana ganache stays smooth and pudding-like. Feel free to serve with a dollop of… something. I vote for vanilla coconut milk ice cream, but I put that stuff on nearly everything.


[Don’t forget, today is the last day to enter the Birthday Amazon Gift Card Giveaway!]

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