Tarte à la banane et à la noix de coco : Banana Joe

Ingrédients

• 2-3 tbsp butter or coconut oil
• 1 roll country oats koekjes (300 g)
• 6 tbsp maple syrup
• 25 g pecans, finely chopped
• 2 bananas
• 1 tbsp lime juice
• 400 ml Abbot Kinney’s Kokosstart
• 100 g almond flour
• 4 eggs

Préparation

1. 1

   1. Preheat the oven to 180 °C. Melt the butter or coconut oil in a small saucepan over low heat.2. Break the cookies into pieces and pulse them finely in the food processor.3. Add the melted butter and 2 tablespoons maple syrup and mix everything into a cohesive dough.4. Spoon the cookie dough into the springform pan and press it evenly over the base with the palm of your hand. Create a 4 cm high rim. Scatter the pecans over the base.

2. 2

   5. Mash the bananas in a bowl and, using a hand mixer, beat in the lime juice, Abbot Kinney’s Kokosstart, 4 tablespoons maple syrup and the eggs. Stir in the almond flour as well. Pour this mixture over the crust in the tart pan.6. Place the pan in the center of the oven and bake the banana tart for 45 minutes until golden and set. Let the tart cool in the pan for 10 minutes first. Then remove the springform ring and let the tart cool further and then chill in the refrigerator — about an hour — until firm. Delicious served with a little extra Abbot Kinney’s Kokosstart on top.