Banana-Lime Tart

Do you want to know what bliss is? Yes – true, unadulterated, banana-lime-cardamom kind of tropical fruit-infused dreamy bliss. (Hold the cardamom if you’re AIP of course – but we’ve got you covered there.)

We struggled for days on what to call this delicious (but perplexing) dessert. It’s warm and soft and creamy and fruity and all sorts of delicious. Is it a custard? Well, no, because it’s egg and dairy free, and those are the fundamental ingredients of custard. A pie? Not really, according to my French sous chef Caroline, who helps me run the kitchen here at Meal Possible. Pie has a much thinner crust (in France anyway), and this one is – well – a little more fluffy. It kind of poofs and plops like a bad soufflé… A muffin perhaps? Nope, can’t be a muffin, because you will have to scoop out the soft, fruity goodness with a spoon. I promise you won’t care.

This little gem of a {dessert name TBD} is the perfect way to use up some of those mushy black bananas looking neglected in your fruit bowl. The nutrition benefits of overripe bananas are great for your immunity – A 2009 study published in Food Science and Technology Research found that brown-spotted bananas were eight times more effective in enhancing white blood cells than their green-skinned counterparts. So, if you’re not ready to make this (or banana bread, or ice cream, or pudding, or banana soup…), don’t throw those puppies away! You can toss overripe bananas – skin-on – into the freezer. They’ll end up looking like a sorry brown mess when thawed, but that doesn’t mean they taste any less delicious when baked.

As for the name? Eventually we settled on tart, because it’s sweet and sour and fruity and has a crust… it’s really more of a pudding, but we’ll go with tart.

Prepping the muffin cups

Press the dough into the sides of the muffin cups firmly, making a deep hollow for the banana filling.

 
 

OriginalLow-FODMAPAIPLow-Salicylate
5 from 1 vote
Meal Possible - Banana Lime Tart
Banana-Lime Tart
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

The perfect way to use up some of those mushy black bananas looking neglected in your fruit bowl.

Course: Breakfast, Dessert
Cuisine: American
Servings: 6 tarts
Calories: 231 kcal
Ingredients
  • 1/2 cup coconut oil or unsalted butter, room temp
  • 1 medium lime
  • 3 medium bananas very ripe
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup filtered water
  • 1/4 cup coconut flour
  • 1/4 tsp ground cardamom
Instructions
  1. Preheat oven to 400F.
  2. Zest and juice the lime (separately). Set aside.
  3. In a medium mixing bowl, combine one banana, cinnamon, salt, and half of the lime juice. Mash until well combined and no longer lumpy. Whisk in the water, then the coconut flour. Finally, mix in the coconut oil (or room-temperature butter). Allow to sit for 10 minutes to let the flour absorb the liquid. You should end up with a pasty pie-like dough that is easily molded with your fingers. If it's too liquid, add more flour 1 tsp at a time and mix until it's the desired consistency; if it's too dry, add water 1 tsp at a time.
  4. In a separate bowl, mash the remaining 2 bananas and mix with cardamom, another small pinch of salt and remaining lime juice. Set aside.

  5. Line a muffin tin with 6 silicone muffin liners. Press about 2 tbsp of dough mixture into each of the liners, pushing up on the sides to make a "crust". Fill the remaining space with the banana mixture. (You can alternatively use small individual ramekins; reduce baking time by a few minutes)
  6. Bake for 25-30 minutes, until the edges are nicely browned. Sprinkle a healthy amount of lime zest on the top of each tart.
  7. These are best served warm, but are delicious warm or cool!

We’ve adjusted the recipe as follows:

  • Substitute almond meal for coconut flour (liquid also adjusted).
  • Limit this as an occasional treat only.

More Information:

  • Coconut flour is HIGH FODMAP and high in fiber. Insoluble fiber in large amounts can be problematic for some FODMAPs dieters. Almond meal is high FODMAP in large amounts, but the amount per serving here is unlikely to be an issue. Limit your servings and frequency of this special treat.
  • The FODMAP elimination diet restricts the use of fruit considerably. As bananas ripen, the polysaccharide starches convert to simple sugars, so are likely better tolerated. Some people experience constipation with bananas.
  • If you are following a FODMAP elimination diet, you should probably savor this as a very occasional treat. Ask your nutritionist or healthcare provider if you’re unsure.
Banana-Lime Tart (Low FODMAP)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

The perfect way to use up some of those mushy black bananas looking neglected in your fruit bowl.

Course: Breakfast, Dessert
Cuisine: American
Servings: 6 tarts
Calories: 236 kcal
Ingredients
  • 1/2 cup coconut oil or unsalted butter, room temp
  • 1 medium lime
  • 3 medium bananas very ripe
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup filtered water
  • 1/4 cup almond flour
  • 1/4 tsp ground cardamom
Instructions
  1. Preheat oven to 400F.
  2. Zest and juice the lime (separately). Set aside.
  3. In a medium mixing bowl, combine one banana, cinnamon, salt, and half of the lime juice. Mash until well combined and no longer lumpy. Whisk in the water, then the almond flour. Finally, mix in the coconut oil (or room-temperature butter). Allow to sit for 10 minutes to let the flour absorb the liquid. You should end up with a pasty pie-like dough that is easily molded with your fingers. If it's too liquid, add more flour 1 tsp at a time and mix until it's the desired consistency; if it's too dry, add water 1 tsp at a time.

  4. In a separate bowl, mash the remaining 2 bananas and mix with cardamom, another small pinch of salt and remaining lime juice. Set aside.

  5. Line a muffin tin with 6 silicone muffin liners. Press about 2 tbsp of dough mixture into each of the liners, pushing up on the sides to make a "crust". Fill the remaining space with the banana mixture. (You can alternatively use small individual ramekins; reduce baking time by a few minutes)
  6. Bake for 25-30 minutes, until the edges are nicely browned. Sprinkle a healthy amount of lime zest on the top of each tart.
  7. These are best served warm, but are delicious warm or cool!
Recipe Notes
  • Almond flour is high FODMAP in large amounts, but the amount per serving here is unlikely to be an issue. Limit your servings and frequency of this special treat.
  • The FODMAP elimination diet restricts the use of fruit considerably. As bananas ripen, the polysaccharide starches are converted to simple sugars, so are likely better tolerated. Some people experience constipation with bananas.
  • If you are following a FODMAP elimination diet, you should probably savor this as a very occasional treat. Ask your nutritionist or healthcare provider if you’re unsure.

We’ve adjusted the recipe as follows:

  • Omit cardamom.

More Information:

  • AIP restricts the use of nuts and seeds (and spices derived from them), so cardamom is out. Don’t worry – you won’t miss it!
Banana-Lime Tart (AIP)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

The perfect way to use up some of those mushy black bananas looking neglected in your fruit bowl.

Course: Breakfast, Dessert
Cuisine: American
Servings: 6 tarts
Calories: 230 kcal
Ingredients
  • 1/2 cup coconut oil or unsalted butter, room temp
  • 1 medium lime
  • 3 medium bananas very ripe
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup filtered water
  • 1/4 cup coconut flour
Instructions
  1. Preheat oven to 400F.
  2. Zest and juice the lime (separately). Set aside.
  3. In a medium mixing bowl, combine one banana, cinnamon, salt, and half of the lime juice. Mash until well combined and no longer lumpy. Whisk in the water, then the coconut flour. Finally, mix in the coconut oil (or room-temperature butter). Allow to sit for 10 minutes to let the flour absorb the liquid. You should end up with a pasty pie-like dough that is easily molded with your fingers. If it's too liquid, add more flour 1 tsp at a time and mix until it's the desired consistency; if it's too dry, add water 1 tsp at a time.
  4. In a separate bowl, mash the remaining 2 bananas and mix with another small pinch of salt and remaining lime juice. Set aside.

  5. Line a muffin tin with 6 silicone muffin liners. Press about 2 tbsp of dough mixture into each of the liners, pushing up on the sides to make a "crust". Fill the remaining space with the banana mixture. (You can alternatively use small individual ramekins; reduce baking time by a few minutes)
  6. Bake for 25-30 minutes, until the edges are nicely browned. Sprinkle a healthy amount of lime zest on the top of each tart.
  7. These are best served warm, but are delicious warm or cool!

We’ve adjusted the recipe as follows:

  • Substitute unsalted butter for coconut oil.
  • Omit cardamom.
  • Omit cinnamon.

More Information:

  • Cardamom, cinnamon, and coconut oil are all high in salicylates and should be avoided in Low-Salicylate diets.
5 from 1 vote
Meal Possible - Banana Lime Tart
Banana-Lime Tart (Low Salicylate)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

The perfect way to use up some of those mushy black bananas looking neglected in your fruit bowl.

Course: Breakfast, Dessert
Cuisine: American
Servings: 6 tarts
Calories: 209 kcal
Ingredients
  • 1/2 cup unsalted butter room temperature
  • 1 medium lime
  • 3 medium bananas very ripe
  • 1/4 tsp sea salt
  • 1/4 cup filtered water
  • 1/4 cup coconut flour
Instructions
  1. Preheat oven to 400F.
  2. Zest and juice the lime (separately). Set aside.
  3. In a medium mixing bowl, combine one banana, salt, and half of the lime juice. Mash until well combined and no longer lumpy. Whisk in the water, then the coconut flour. Finally, mix in the room-temperature butter. Allow to sit for 10 minutes to let the flour absorb the liquid. You should end up with a pasty pie-like dough that is easily molded with your fingers. If it's too liquid, add more flour 1 tsp at a time and mix until it's the desired consistency; if it's too dry, add water 1 tsp at a time.

  4. In a separate bowl, mash the remaining 2 bananas and mix with another small pinch of salt and remaining lime juice. Set aside.

  5. Line a muffin tin with 6 silicone muffin liners. Press about 2 tbsp of dough mixture into each of the liners, pushing up on the sides to make a "crust". Fill the remaining space with the banana mixture. (You can alternatively use small individual ramekins; reduce baking time by a few minutes)
  6. Bake for 25-30 minutes, until the edges are nicely browned. Sprinkle a healthy amount of lime zest on the top of each tart.
  7. These are best served warm, but are delicious warm or cool!
Recipe Notes
  • Almond flour is high FODMAP in large amounts, but the amount per serving here is unlikely to be an issue. Limit your servings and frequency of this special treat.
  • The FODMAP elimination diet restricts the use of fruit considerably. As bananas ripen, the polysaccharide starches are converted to simple sugars, so are likely better tolerated. Some people experience constipation with bananas.
  • If you are following a FODMAP elimination diet, you should probably savor this as a very occasional treat. Ask your nutritionist or healthcare provider if you’re unsure.
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