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Banana Caramel Tart with Pretzels

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  • Author: Oana Olguta
  • Yield: 6 to 8 servings 1x


A banana caramel inside a buttery tart and is topped with whipped cream, rich chocolate ganache, and salty pretzels. A sweet and salty dream come true.




  • 150g (5.3 ounces) pretzels
  • 100g (3.5 ounces) graham crackers
  • 100g (3.5 ounces) butter, melted

Banana Filling:

  • Find the recipe for the banana filling above.


  • 100ml (3.4 fluid ounces) heavy cream
  • 100g (3.5 ounces) dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum
  • 200ml (6.8 fluid ounces) heavy cream, whipped



  1. Combine the pretzels and crackers in a food processor and pulse until fine and ground.
  2. Add the melted butter and mix well then transfer into a round tart pan (20cm diameter). Press the crust well on the bottom and sides of the pan and bake in the pre-heated oven at 350F for 10 minutes until golden brown.
  3. Remove from heat and allow to cool.


  1. If you have dulce de leche, things are very straight forward – arrange the banana slices in the crust and pour the dulce de leche over the bananas.
  2. If you don’t have dulce de leche, make a whole in the top of your condensed milk can and place the can in a pot. Fill the pot with water until it reaches the top, then place over low heat and cook for 3-4 hours until caramel begins to show through the hole you made in the can. Remove from heat and allow to cool then cut open the can and use.


  1. Bring 100ml cream to the boiling point in a saucepan. Remove from heat and stir in the chocolate.
  2. Mix until melted and smooth then stir in the vanilla and rum. ALlow to cool then pour the chocolate over the dulce de leche and place in the fridge.
  3. Allow to set then top with whipped cream.
  4. Decorate with chocolate and pretzels and serve chilled.
  • Category: Dessert, Baking
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