Banana Walnut Tart

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Preparation info

  • Makes one 10- or 11 inch 25- or 28 cm ) tart,

    8 to 10

    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Walnuts and bananas are a good combination in any presentation, but work especially well in this tart, where the walnut filling covers the bananas, which bake to a sweet, jam-like consistency.



  • cup (about ounces/70 grams) walnut pieces
  • ½ cup light brown sugar, firmly packed
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ½ teaspoon baking powder

Bananas and Finishing

  • 3 large bananas, about pounds (600 grams)
  • ½ cup walnut pieces (about 2 ounces/50 grams), coarsely chopped
  • 1 tablespoon dark rum
  • One 10- or 11-inch (25- or 28-cm) tart crust, unbaked, made from Sweet Tart Dough or Nut Tart Dough


  1. Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
  2. For the filling, pulse the walnut pieces and brown sugar in a food processor fitted with the metal blade until the nuts are finely ground. Add the butter, egg, egg yolk, cinnamon, vanilla, flour, and baking powder. Pulse to make a thin batter.
  3. Cut the bananas into ¾-inch (2-cm) slices. Arrange the slices evenly over the crust. Pour the filling over the bananas and spread evenly with the back of a spoon or a small offset spatula. Scatter the chopped walnuts over the filling.
  4. Bake the tart until the crust is baked through and the filling is set and nicely golden.
  5. Remove the tart from the oven, place on a rack, and immediately sprinkle with the rum. Cool the tart completely before filling.


Serve the tart at room temperature with a little sweetened whipped cream.


Keep the tart at room temperature the day it is baked. Wrap and refrigerate leftovers. Bring to room temperature before serving again.