*When I say ‘chocolate’, I mean Carob and I’m sorry, but what happened to carob anyway? Why is it so uncool? Was it ever popular? It must have been to have found its way to my fridge and to have stayed there for over two years… and so here in lies the background to this recipe….
You see making this tart isn’t something I had premeditated. I had actually wanted to make a banana-based ‘ice-cream’, but I didn’t have the appropriate tools at hand. I then considered making sugar-free banana bread, but I really don’t need another breakfast option. My banana conundrum aside, I needed to clear out my fridge too. I am a fridge nazi. My fridge is always stocked to the hilt, but I know exactly what/where/why about everything in it and nothing goes to waste. That said, I had a box of organic carob powder in a tupperware container hidden at the back. It moved from Brisbane to Sydney with us early last year and I have been waiting for it to expire before throwing it out. I can’t bring myself to discard food before it’s used by date – it’s just how I roll. But I was sick of it being there, taking up otherwise good real estate and I wanted my plastic container back too I’m running short in the storage department. So this is what happened… and it happened to be very, very good! I added the carob powder and the balance of a bag of almond meal into my bowl of already mashed bananas and I kept adding things, until I was content I was onto a winner…. it took no time at all. I then poured it into a tart tin, arranged some fresh banana slices on top and baked it for 45 minutes.
The result is a moist and dense carob flavoured chocolate dessert. It’s great alone, but better with a generous dollop of mascarpone if you don’t mind a little dairy and better again with a little ice-cream. The latter confirmed by my lovely husband!
So instead of putting those otherwise too ripe bananas into banana bread, why don’t you try my Banana, Carob & Almond Tart instead? It truly is delightful, not to mention totally guilt-free and a great way to use refrigerator leftovers too!
PS – You can very much use raw cacao or cocoa powder in place of the carob powder.
- Prep: 10 mins
- Cooking: 45 mins
- Mixing bowl & spoon
- Tart tin
- 2 large bananas, mashed
- 1 cup carob powder (If you wish to use cacao, reduce quantity to 1/2 cup)
- 1/2 cup coconut oil
- 2 eggs, beaten
- 1/4 tsp seasalt
- 1 tsp vanilla
- 2 cups almond meal
- 1/2 large (or 1 small) banana, sliced
- Set oven to convection mode and preheat to 160 degrees Celsius.
- Grease the tart tin with coconut oil and line the base with baking paper.
- In the mixing bowl, add and mix all of the filling ingredients until well combined.
- Pour the mixture into the tart tin, spreading to the edges.
- Arrange the banana slices on the top.
- Bake for 45 minutes, until firm.
- Cool on a wire rack before slicing and serving.
- Alone, as a slice
- With mascarpone
- With ice-cream
- Instead of one large tart, try making individual serves, remembering to bake for less time if you do!
Refrigerate in an airtight container for no more than one week.