Chocolate Banana Tart (with Nutella)

Ingredients

• 200 g (2 cups)finely ground digestive biscuits, vanilla wafers or graham crackers
• 100 g (7 tablespoons)unsalted butter, melted
• 13 g (2 tablespoons)cocoa powder
• ⅛ teaspoonsalt
• 3–4ripe bananas (but not black)
• 300 g (10.5 oz)milk chocolate, chopped
• 240 g (¾ cup)Nutella
• 240 ml (1 cup)heavy cream
• To tastechopped hazelnuts, optional, for garnish

Instructions

1. 1

   Make the crust

   Put the butter, cocoa powder and salt in a medium bowl and melt them in the microwave. Stir well, then add the biscuit crumbs and mix until evenly combined and moistened. Press the mixture over the base and up the sides of a 23 cm (9-inch) tart tin to make an even crust. For a crisp crust, bake at 180°C (350°F) for 8 minutes, then leave to cool before adding the filling. To skip baking, cover the crust with cling film and chill for 1 hour, until firm.

2. 2

   Add bananas

   Slice the bananas and arrange them over the cooled or chilled crust.

3. 3

   Make the filling

   Put the chopped milk chocolate, Nutella and cream in a medium heatproof bowl. Microwave in 30-second intervals, stirring as needed, until melted and smooth. Pour the mixture over the bananas and add chopped hazelnuts on top, if using. Refrigerate for at least 4 hours or overnight, until set. The tart can be made a day ahead.

4. 4

   Store the tart

   Keep the tart well covered in the fridge for up to 5 days.

What is a chocolate banana tart?

A tart is a filled pastry or crumb crust served in slices, and this version takes a simple, no-bake approach to the base. Its combination of banana, chocolate and hazelnut spread gives it the feel of a chilled dessert rather than a traditional baked fruit tart.

The recipe works by layering sliced bananas beneath a rich chocolate filling, with the crumb crust providing a crisp contrast. It needs several hours in the fridge to firm up, so it is easy to prepare ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 5700 calories, 70g protein, 580g carbs, 360g fat.

The biscuit crumbs and bananas supply much of the carbohydrate, while the butter, chocolate, Nutella and cream contribute most of the fat. Chocolate and Nutella also add some protein, though they are not lean protein sources. Balance a slice with fresh fruit, or serve a smaller slice alongside a protein-rich meal.

Choosing the crumb crust

Biscuit choice: Digestive biscuits, vanilla wafers and graham crackers are all options in the recipe. Use finely ground crumbs so they press into a uniform base and sides.

Butter and cocoa: The melted butter binds the crumbs, while cocoa adds a chocolate note to the crust. Mix until the crumbs look evenly moistened before pressing them into the tin.

Getting the crust ready

Pressing: Work the mixture firmly across the base and up the sides of the tart tin, aiming for an even layer. A tin with a removable base makes the finished tart easier to release.

Setting: Baking at 180°C for 8 minutes gives the crust a crisper texture; cool it before adding the filling. For the unbaked option, chill it, covered, for 1 hour until firm.

Layering the bananas

Ripeness: Choose ripe bananas that are not black, as specified in the recipe. Slice them and lay them over the crust before pouring on the filling.

Coverage: Arrange the slices across the base so each portion has banana. The chocolate mixture will cover them, so there is no need to press them down.

Melting the chocolate filling

Microwave intervals: Heat the chocolate, Nutella and cream in 30-second bursts rather than all at once. Stir between intervals and stop when the mixture is smooth and melted.

Pouring: Spread the filling over the banana layer by pouring it across the tart. Add chopped hazelnuts at this stage if you want the optional garnish.

Chilling and serving

Setting time: Refrigerate the tart for at least 4 hours, or leave it overnight, so the filling firms up. It can be prepared a day ahead, which makes it useful for entertaining.

To serve: Cut the chilled tart into slices and keep any leftovers covered in the fridge. Its rich chocolate filling pairs well with fresh berries or a modest serving of plain yoghurt.

Recipe notes & tips

• Grind the biscuits finely so the crust presses together evenly.
• Press the crumb mixture firmly into the corners of the tin.
• Let a baked crust cool fully before arranging the bananas.
• Stir the filling between microwave intervals to help it melt smoothly.
• Chill the tart overnight if you want to make it a day ahead.
• Use a tin with a removable base to make serving easier.

Variations

• Change the crumbs: Choose digestive biscuits, vanilla wafers or graham crackers for the crust.
• Add hazelnuts: Scatter chopped hazelnuts over the filling before chilling.
• Use a baked crust: Bake it at 180°C for 8 minutes for a crisper base.
• Skip the oven: Chill the covered crust for 1 hour until firm instead.
• Serve with berries: Add fresh berries alongside each slice for a tart contrast.

Common mistakes to avoid

• Coarse crumbs: Grind the biscuits finely so the base holds together.
• Uneven crust: Press the mixture in an even layer across the base and up the sides.
• Hot crust: Cool a baked crust before adding the bananas and filling.
• Overheating the filling: Use 30-second microwave intervals and stir between them.
• Cutting too soon: Chill for at least 4 hours, or overnight, until set.

How to store

Keep the tart well covered in the fridge for up to 5 days. Serve it chilled; the recipe does not specify reheating.

Frequently asked questions