Indulge in the ultimate combination of rich chocolate and sweet bananas with this Banana Chocolate Tart. Crush Oreos into a crisp, chocolatey crust that forms the perfect base. Melt smooth chocolate and blend it with tangy sour cream for a luscious, velvety filling. Layer fresh banana slices to add natural sweetness and a fruity twist. Chill until set, then slice into this decadent dessert and enjoy a bite of pure bliss
This recipe was developed, in partnership for an article in the Winnipeg Free Press (article link) published on February 5th, 2025 , in the Arts and Entertainment section.
Use up your freezer bananas with a classic Banana Bread Recipe Without Butter or a higher protein version with my Cottage Cheese Banana Bread recipe. Incorporate thawed out bananas in a more unlikely place, like my Banana Cornbread recipe.
Ingredients
Find below the list of ingredients used to make my Banana Chocolate Tart.
- Chocolate Sandwich Cookies (Oreos)
- Unsalted Butter
- Semi-Sweet Chocolate Chips
- Sour Cream
- Maple Syrup
- Ripe Banana
- Flaky Sea Salt
See recipe card for quantities.
Instructions
Make the Banana Chocolate Tart in a 4 ½ - 5 inch shallow bowl or ramequin.
- Pulse 6 chocolate sandwich cookies (with cream filling) into a fine crumb using a food processor or a blender. You can also place them in a zip-top bag and crush them into fine crumbs with a rolling pin.
- Stir the melted butter into the ½ cup of chocolate cookie crumbs until well combined.
- Place the crumb mixture in the ramequin. Press the mixture equally, up the sides of the dish and on the bottom, to create the crust. Refrigerate the crust while preparing the filling.
- Measure out the ¼ cup of chocolate chips into a microwave safe bowl. Microwave for 1 minutes, stirring vigorously every 30 seconds, being careful not to over heat the chocolate.
5. Add the maple syrup and sour cream to the chocolate mixture while it is still warm and melted.
6. Whisk right away and vigorously to combine.
7. Slice half a banana into ¼ inch slices. Cover the bottom of the chilled crust with a single layer of the sliced banana.
8. Pour the sour cream chocolate ganache carefully over the banana slices, using the back of a spoon to spread the mixture.
9. Garnish the tart with the remaining banana slices and the optional flaky sea salt. Serve right away or return to the refrigerator until ready to eat.
Substitutions and Variations
- Cookie Crumbs - Replace the cookie crumbs other similar type of sandwich cookies or with ½ cup of regular graham cracker crumbs.
- Greek Yogurt - Substitute the sour cream in the recipe with Greek yogurt.
- Added flavors - Add a drizzle of caramel or peanut butter over the slices of bananas before pouring in the chocolate filling in the tart.
Storage
Store the freshly made no-bake Banana Chocolate Tart in an airtight container or cover it tightly with plastic wrap to maintain freshness. Keep it refrigerated to preserve the texture of the chocolate ganache and banana slices. Consume the tart within 2–3 days for the best taste and consistency. Let it sit at room temperature for about 10 minutes before serving to achieve a smoother bite.
Recipe
Banana Chocolate Tart
Ingredients
Crust
- ½ cup Chocolate Cookie Crumbs or 6 chocolate sandwich cookies (Oreos)
- 1½ tablespoon Unsalted Butter melted
Filling
- ¼ cup Semi Sweet Chocolate Chips
- ¼ cup Sour Cream or Plain Greek yogurt
- 2 teaspoon Maple Syrup
- ½ large Ripe Banana
- 1/16 teaspoon Flaky Sea Salt optional topping
Instructions
Make the Crust
- In a food processor or a blender, pulse 6 chocolate sandwich cookies (with cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a rolling pin. Alternatively, you can use ½ cup of premade chocolate cookie crumbs.
- Stir the melted butter into the chocolate crumbs until well combined.
- Place the crumb mixture in a 4½" to 5" shallow dish or ramequin. Press the mixture equally, up the sides of the dish and on the bottom, to create the crust. Refrigerate the crust while preparing the filling.
Make the Filling
- Measure out the ¼ cup of chocolate chips into a microwave safe bowl. Microwave for 1m20s, stirring vigorously every 30 seconds, being careful not to over heat the chocolate.
- While the chocolate is still melted and warm, whisk in the sour cream until smooth. Add the maple syrup to the chocolate mixture and whisk to combine.
Assemble the Tart
- Slice half a banana into ¼ inch slices. Cover the bottom of the chilled crust with a single layer of the sliced banana. Pour the sour cream chocolate ganache carefully over the banana slices, using the back of a spoon to spread the mixture.
- Garnish the tart with the remaining banana slices and the optional flaky sea salt. Serve right away or return to the refrigerator until ready to eat.
