Recipes
Banana bakewell tart
This roasted banana twist on a classic Bakewell tart is rich, moist, and full of natural sweetness. Served with a no-churn banana ice cream, it’s a decadent dessert that celebrates the humble banana in every component.
Ingredients
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5 whole ripe bananas (approx. 500g whole, yields ~335g roasted banana flesh) – for all components
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Frozen bananas – for the banana ice cream
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3 overripe bananas, diced – for the banana jam
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50g unsalted butter
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75g caster sugar
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100g unsalted butter, softened
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100g caster sugar
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2 large eggs
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100g ground almonds
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50g plain flour
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100g roasted banana (from above)
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1 sheet ready-rolled shortcrust pastry or homemade equivalent
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Baking beans (for blind baking)
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A small handful of flaked almonds
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A few whole peeled almonds (optional)
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1–2 tbsp warm maple syrup (for brushing)
Method
Preheat oven to 180°C (160°C fan / Gas 4). Roast whole bananas (in skins) on a tray for 25–30 mins until blackened and fragrant. Scoop and mash the flesh. Reserve 335g including any banana stock from tray.
Make banana jam: In a saucepan, cook diced bananas, butter, and sugar over medium heat, stirring for 10–15 mins until thick. Cool and chill.
Prepare ice cream: Freeze peeled bananas for at least 4 hours. Blend in food processor until smooth. Freeze again until firm.
Blind bake the tart: Preheat oven to 180°C (160°C fan / Gas 4). Line a 23cm tart tin with pastry, trim, prick base, line with paper, fill with baking beans. Bake 15 mins, remove beans, bake another 5–10 mins until golden.
Make Bakewell filling: Cream butter and sugar until fluffy. Mix in roasted banana. Beat in eggs one at a time. Fold in flour and almonds.
Assemble: Spread 2 tbsp banana jam on cooled tart base. Add Bakewell mixture, level it. Sprinkle with flaked and whole almonds.
Bake at 165°C (150°C fan / Gas 3) for 25–30 mins until golden and set. Cool in the tin.
Finish: Brush top with warm maple syrup. Slice and serve with banana ice cream.
Notes
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Roasting bananas enhances their sweetness and depth of flavour.
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The banana jam adds richness and natural sweetness to the tart base.
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No added sugar or dairy is needed in the banana ice cream – just frozen banana blitzed to creamy perfection.
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