Blueberry Banana Tart

Blueberry Banana Tart |

It’s funny how the same meaning can be said using different words.

My friend Kita thinks it’s as easy as a cake. I know it’s as easy as a pie. Hubby says easy as abc. In Romanian we say easy as (saying) good afternoon.

No matter how you say it, today I’ll say it’s as easy as making a blueberry banana tart.

Blueberry Banana Tart |

Few weeks ago I laid my hands on 6 pounds of freshly picked blueberries.

We all love berries around here and we love having some with the oatmeal in the morning or in the dinner salad but there were plenty left.

My first attempt was a blueberry cheesecake which I’m still working on to make it just how I like it.

Second it was a blueberry tart but the crust wasn’t exactly how I wanted it. So I tried it again and again.

Blueberry Banana Tart |

The third tart was a success. The crust is crumbly, melting in your mouth, lightly sweetened, with just a hint of cinnamon.

The blueberries soften during baking, but still keep their shape.

The bananas bring out their natural sweetness pairing perfectly with sweet tart blueberries.

Blueberry Banana Tart |

This blueberry banana tart is vegan and gluten-free.

I found it taste better when completely chilled and even better topped with some plain yogurt as breakfast the second day.

Hubby said it was better shortly after I took it out of the oven.

No matter if you like it still warm or completely cooled, this is a must make summer tart.

I haven’t tried it with frozen blueberries. I’m afraid they may leave too much liquid making the crust too soggy.

Blueberry Banana Tart

Prep Time: 10 minutes

Cook Time: 30 minutes

2 hours

Yield: one 11 inch tart round pan

Blueberry Banana Tart

Blueberry banana tart recipe - nutty, melt in your mouth crust topped with tart blueberries and sweet bananas. Vegan. Gluten free. Easy.


  • 1 cup (140 grams) whole almonds
  • 1 cup (132 grams) gluten free all purpose flour
  • 1 tsp cinnamon
  • 4 tbsp (53 grams) Earth Balance butter
  • pinch of salt
  • 1/3 cup (70 grams) evaporated cane juice organic sugar
  • 1 tbsp flax meal
  • 3 tbsp water
  • 10-12 oz fresh blueberries
  • 2 small bananas
  • 1 tbsp raw sugar


  1. In a small bowl mix the flax meal with the water. Set aside. Shortly it will become gelatinous.
  2. Place the almonds in the food processor. Pulse a couple of times until ground. Add the gluten free flour, cinnamon, salt, sugar and butter. Pulse for few seconds.
  3. Add the flax meal mixture and pulse until the dough comes together making a ball.
  4. Take the dough out of the food processor, wrap it in clear foil and place in the fridge for about 30 minutes.
  5. When chilled, with your fingers and the back of a spoon (i find it works just great) rolls the crust in a greased 11 inch tart/quiche pan.
  6. Cover again with plastic foil and chill for another 30 minutes.
  7. Meanwhile heat the oven to 400F.
  8. When the crust is chilled place the blueberries on top of the crust, top with slices of bananas and sprinkle with raw sugar.
  9. Bake for about 30 minutes. Cool slightly before slicing.

Blueberry Banana Tart |

Sending love your way,


Submitting this recipe to Nuts about Nuts blog hop and July Kitchen Bootcamp

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Amy Lyons (@vanilla_cake) says

    This tart sounds delicious Roxana! What a wonderful unusual pairing blueberries and bananas, I would love a large piece of it :)!

  2. Jennifer Laceda (@jenlaceda) says

    this is a pretty awesome-looking pie! I appreciate that you tweak and perfect your recipes before posting! I know myself the extra work (and extra calories) that go into testing the perfect recipe, but it’s all worth it…your tart looks fantastic, as it should be :)

  3. The Mom Chef says

    See, you’ve made it necessary for me to buy more blueberries! Your tart does look delicious. I’d have never paired blueberries with bananas but it sounds delicious.

  4. Jessica Maher (@kbelleicious) says

    look at that tart! Wow, the bluberries are screaming sweet and the bananas are a nice filling touch to that tart. What a beautiful and perfect summer dish

  5. says

    Hi Roxana – we just picked up blueberries and raspberries at the local farmer’s market. Amazing! I would never have thought to make a pie with the blueberries. Great idea. I’d love it if you posted it to my blog hop. This time of year people are looking for tasty berry recipes.

  6. thejoyofcaking says

    I think blueberries and bananas would make this tart burst with flavor – delicious! I need to go pick berries now :)

  7. says

    Hi Roxana! I like the combination of blueberries with sliced bananas in your tart which sounds healthy enough to enjoy for breakfast, in fact I would be very happy to have a slice with my morning coffee right now;-) I keep a stash of fresh blueberries in the fridge, usually to enjoy with yogurt in a smoothie but occasionally I bake with them, your tart looks perfect!

  8. says

    Your words in first paragraph are so encouraging! This tart looks so good. I love the crust in tart, but this one, I love the filling too because of blueberries. Your pictures making me wish to have a piece with a nice warm cup of tea…

  9. says

    There is only a short list of ingredients! I love that, and I love that it is full of fruit. In the summer all I want to do is eat tons of fruit, especially for dessert. It is awesome that the tart has flax seeds in it too.

  10. Erica (@mixotrophy) says

    This looks amazing, Roxana! I love the blueberry and banana combo. I’m definitely going to try it when blueberry season starts down here in Oz. Did you substitute the butter for a non-dairy ingredient to make the tart vegan? I have a friend whose son is allergic to dairy so I like to make their family vegan treats so I know he can eat them.

  11. says

    That looks delicious! My biggest soft spot is baking, which is why I have found it difficult going from vegetarian to vegan, but this is encouraging!

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