Banana And Coconut Cashew Cream Tart Recipes

BANANA COCONUT CAKE WITH VANILLA GLAZE

Banana Coconut Cake with Vanilla Glaze image

This is a delicious, moist, easy-to-make cake that's naturally sweet from banana and coconut without much added sugar, and topped with a scrumptious vegan-friendly vanilla glaze. Serve as a dessert or a snack anytime!

Provided by DinaLaChef

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 21

Ingredients

coconut oil no-stick cooking spray
1 cup whole wheat flour
⅓ cup non-fat plain Greek yogurt
¼ cup all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
½ cup dark brown sugar
2 large eggs, beaten
¼ cup butter, softened
¼ cup cane sugar
1 ½ teaspoons vanilla extract
1 ¼ teaspoons ground allspice
½ teaspoon ground nutmeg
1 cup mashed banana
¾ cup shredded unsweetened coconut
¾ cup confectioners' sugar
2 tablespoons unsweetened cashew milk, or more as needed
½ teaspoon coconut oil, melted
⅛ teaspoon vanilla extract
⅛ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 25.1 g, Cholesterol 28.1 mg, Fat 6.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 176.2 mg, Sugar 15.6 g

BANANA, COCONUT, AND CASHEW-CREAM TART

Banana, Coconut, and Cashew-Cream Tart image

This delicious raw-food tart features a shell made with pecans and dates and a creamy filling made with blended cashews and coconuts -- all topped with sliced banana.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 10

Ingredients

1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste
1 vanilla bean, split and scraped
3/4 cup desiccated coconut
3 or 4 ripe but firm bananas
1 1/2 cups whole pecans
Pinch of coarse salt
1 1/2 cups pitted dates
2 teaspoons pure maple syrup

Steps:

Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.
Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.

Nutrition Facts : Calories 309 g, Fat 19 g, Fiber 5 g, Protein 4 g, Sodium 67 g

BANANA, COCONUT, AND CASHEW-CREAM TART (NO BAKE)

Banana, Coconut, and Cashew-Cream Tart (No Bake) image

Make and share this Banana, Coconut, and Cashew-Cream Tart (No Bake) recipe from Food.com.

Provided by DitaVT

Categories Tarts

Time 15m

Yield 1 9-in tart

Number Of Ingredients 11

Ingredients

1 1/2 cups whole pecans
1 pinch coarse salt
1 1/2 cups pitted dates
2 teaspoons pure maple syrup
1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons pure maple syrup, and more to taste
2 teaspoons pure maple syrup, and more to taste
1 vanilla bean, split and scraped
3/4 cup desiccated coconut
3 -4 bananas (ripe but firm)

Steps:

Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.
Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.

Nutrition Facts : Calories 3317.6, Fat 190.6, SaturatedFat 38, Sodium 299.9, Carbohydrate 417.7, Fiber 51.3, Sugar 288.9, Protein 46.8

BANANA AND COCONUT CASHEW-CREAM TART

Banana and Coconut Cashew-Cream Tart image

Categories Dessert Banana Coconut Cashew Raw

Yield Makes one 9-inch tart

Number Of Ingredients 12

Ingredients

For the Crust
1 1/2 cups whole raw pecans
Pinch of coarse salt
1 1/2 cups pitted dates
2 teaspoons pure maple syrup
For the Filling
1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons plus 2 teaspoons pure maple syrup, plus more to taste
1 vanilla bean, halved lengthwise and seeds scraped (reserve pod for another use)
3/4 cup unsweetened shredded coconut
3 or 4 ripe, firm bananas

Steps:

Make the crust: In a food processor, pulse pecans and salt until nuts are coarsely chopped. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed.
Make the filling: Grind drained cashews to a coarse paste in a blender. Add the water, syrup, and vanilla seeds; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should reach the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into shell, spreading evenly.
Thinly slice bananas on the diagonal; beginning at outer edge, arrange slices in slightly overlapping rows, working toward the center. Sprinkle evenly with reserved coconut; serve immediately.

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