This Banana Walnut Tart is a delicious mix of sweet and nutty flavors that’s sure to impress. The creamy walnut frangipane base blends perfectly with the natural sweetness of ripe bananas. All of this is nestled in a buttery tart shell that’s crisp and golden. Whether you’re serving for dessert or bringing it to a special occasion, this tart is guaranteed to be a crowd-pleaser!
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Ingredients
Gather together the following ingredients to make this banana walnut tart recipe:
- Tart crust - this recipe uses a partially baked tart crust - see recipe card for instructions. You may use store-bought crust or try my homemade recipe linked here.
- Walnuts - you don't need to toast the walnuts. Place walnuts in a food processor and pulse until no large pieces remain (note: you are going for coarsely ground nuts - not powdered into a flour).
- Unsalted butter and eggs - bring eggs and butter to room temperature before starting the recipe.
- Bananas - use ripe bananas
- Flour, brown sugar and granulated sugar: you may replace flour with an equal amount of gluten-free flour if desired
- Ground cinnamon and baking powder
- Mini chocolate chips - optional to make a chocolate banana walnut tart
See recipe card for quantities.
Instructions
Follow instructions below to create your banana tart. In short, the tart is created using the following three steps:
- Partially bake your tart crust.
- Make the walnut frangipane filling.
- Assemble and bake the tart.
Partially bake tart crust
This recipe calls for the tart crust to be partially baked before putting everything together. This step makes sure the crust is fully baked and perfectly golden. Just follow the steps below to partially bake your crust:
1 - Using a dinner fork, poke holes in the dough. Sprinkle a dusting of flour on the dough (this helps prevent the foil from sticking to the raw dough).
2 - Place a sheet of aluminum foil on top of dough. The foil should reach to the bottom of the pan and over the sides. You may also use parchment paper for this process. Place pie weights (or dried beans or rice) on top of foil. Make certain weights cover the bottom of the pan and halfway up the sides.
3 - Bake tart shell at 350℉ (177℃) for 10 minutes. After 10 minutes, remove tart shell from oven and carefully remove the foil and weights. Then, put tart shell back in the oven and bake for another 5 minutes. Keep in mind, the crust is only partially baked when you take it out of the oven—it will finish baking once you add the filling and bake it again.
Walnut frangipane instructions
Follow the instructions below to prepare the filling for the tart:
1 - Mix together brown sugar and butter on medium speed (note: a hand or stand mixer may be used). Continue to mix until the mixture is lightened and creamy (approximately 3 - 4 minutes). Scrape bottom and sides of bowl as needed.
2 - Add ground walnuts and granulated sugar and mix on low speed until well combined. Scrape bottom and sides of bowl as needed.
3 - Add eggs one at a time, mixing between each addition. Scrape bottom and sides of bowl between each addition.
4 - Remove bowl from mixer and fold in flour, cinnamon and baking powder. Optional: stir in mini chocolate chips.
Assembly and baking instructions
Follow the simple steps below to assemble and bake the banana walnut tart:
1 - Spread a thin layer of frangipane in tart shell.
2 - Cut bananas into ¼" thick slices. Place a layer of bananas over frangipane.
3 - Spread half of the remaining frangipane over banana slices. Add another layer of bananas over frangipane.
4 - Next, spread remaining frangipane over second layer of bananas.
6 - Place tart pan on a baking sheet and bake for 30 - 35 minutes in preheated oven (350℉ / 177℃). The frangipane will have risen and be set when the tart is done.
7 - Cool tart for approximately two hours. After cooled, remove tart by pressing upwards on removeable pan bottom. Enjoy!
Banana walnut tart variations
This tart is quite versatile and can be customized to match different tastes. Check out these variations:
- Rum - bananas and rum pair together nicely. For a boozy variation, add 2 tablespoons of dark rum when you add the eggs.
- Peanut butter - stir in 1 cup of peanut butter chips into the frangipane after you add the flour.
- Gluten-free - replace flour in the frangipane with a gluten-free flour blend. Additionally, use a gluten-free pie crust (check out my recipe here).
Equipment
You need the following equipment when making this banana tart:
- 10" Tart Pan with removable bottom
- Stand Mixer or hand mixer
- Pie Weights (or dried beans or dried rice) - for partially baking tart shell
- Bowls, measuring cups and spoons
- Rubber spatula
Storage
Place the banana walnut tart in an airtight container and store in your refrigerator for up to 4 days.
For longer storage, wrap the tart well and place in the freezer for up to 3 months. To defrost, remove tart from freezer and place in the refrigerator to defrost overnight. The unbaked frangipane cream also freezes well.
More banana dessert recipes
Love bananas in your desserts? Check out these recipes:
I hope you enjoy this Banana Walnut Tart as much as my friends and family have over the years!
📋 Recipe
Banana Walnut Tart
Equipment
- 1 10" Tart Pan with removable bottom
- 1 Hand Mixer or
- Pie Weights (or dried beans or dried rice)
- Bowls, measuring cups and spoons
- 1 Rubber spatula
Ingredients
- 1 Pre-Rolled Dough in Tart Pan Our Sweet Dough recipe works nicely for this tart
- ⅔ Cup Ground Walnuts
- ½ Cup Brown Sugar
- 1 Cup Unsalted Butter Softened
- ½ Cup Granulated Sugar
- 4 Large Eggs Room Temperature
- ⅓ Cup All-Purpose flour
- ½ teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- 4 Large Bananas Ripe
- 1 Cup Mini chocolate chips Optional
Instructions
Par-Bake Tart Shell
- Preheat oven to 350℉ / 177℃ (note: tart shell should be cold before baking)
- Using a dinner fork, poke holes in dough in the bottom of the pan. Sprinkle a dusting of flour on dough (this helps prevent foil from sticking to the raw dough).
- Place a sheet of aluminum foil on top of dough. The foil should reach to the bottom of pan and over the sides.
- Place pie weights (or dried beans or rice) on top of the foil. The weights should cover the bottom of the pan and halfway up the sides.
- Bake for 10 minutes at 350℉ / 177℃. Remove from oven, lift foil and weights out of the pan, return to oven and bake another 5 minutes. Set aside to cool.
- The tart shell should only be partially baked and starting to turn golden. It will be fully baked after the tart is assembled and baked.
Make the Walnut Frangipane
- Preheat oven to 350℉ / 177℃
- Place brown sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment (note: a hand mixer may also be used).
- Mix together brown sugar and butter together on medium speed. Continue to mix until the mixture is lightened and creamy (approximately 3 - 4 minutes). Scrape bottom and sides of bowl as needed.
- Add ground walnuts and granulated sugar and mix on low speed until combined.
- Add eggs one at a time, mixing between each addition. Scrape bottom and sides of bowl between each addition.
- Remove bowl from the mixer and fold in the flour, cinnamon and baking powder.
Assemble tart
- Slice bananas into ¼" slices.
- Spread a thin layer of frangipane in tart shell.
- Place a layer of bananas over frangipane.
- Using an offset spatula, spread the half of the remaining frangipane evenly over banana slices.
- Add another layer of bananas over frangipane.
- Spread remaining frangipane over second layer of bananas.
Bake / Serve Tart
- Place tart pan on a cookie sheet and bake for 30 - 35 minutes in preheated oven (350℉ / 177℃). The frangipane will have risen and be set when the tart is done.
- Cool for approximately two hours. Remove tart by pressing upwards on removeable pan bottom.
- Enjoy!
Aria says
One of the best tarts I've made! Can use any other fruits using the walnut filling? That was the best part but some people in my family don't like bananas.
dessertswithstephanie says
Hi Aria, Thank you for the feedback - so pleased the recipe worked well for you. Other fruit ideas for this tart in place of bananas include apples and blueberries. I've used the walnut frangipane with both fruits and its delish!