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Whether you’re looking for a summer dessert that won’t heat up your kitchen or an elegant make-ahead treat for a special occasion, this tart delivers every single time.
If your kitchen counter seems to attract overripe bananas every week, this No-Bake Banana Rum Chocolate Tart is one of the most delicious ways to put them to good use. Instead of making another loaf of banana bread, transform those sweet, fragrant bananas into an elegant dessert with layers of buttery graham cracker crust, silky chocolate filling, caramelized rum bananas, and a cloud of lightly sweetened rum whipped cream. One of the things I love most about this recipe is that it requires very little cooking and absolutely no oven. During the summer months, that means you don’t have to heat up the entire house just to enjoy a homemade dessert. But honestly, this tart deserves a place in your dessert rotation all year long. The combination of banana, chocolate, and dark rum is timeless and always feels a little special. The chocolate layer is rich and smooth without being overly sweet, while the bananas are gently cooked with brown sugar and rum until lightly caramelized. Every bite has a wonderful balance of creamy, crunchy, chocolatey, and fruity flavors.
Why You’ll Love This Recipe
No oven required.
Great way to use overripe bananas.
Perfect make-ahead dessert.
Rich chocolate and banana flavors pair beautifully together.
Elegant enough for entertaining but easy enough for a weekend treat.
Can be made several days ahead.
Freezes surprisingly well.
What Makes Banana and Chocolate Such A Great Combination?
Chocolate and banana are a classic pairing because they complement each other beautifully. Bananas contribute natural sweetness and a creamy texture, while chocolate brings richness and depth. Adding dark rum enhances both flavors and introduces subtle caramel, vanilla, and spice notes that make the tart taste even more sophisticated. Don’t worry if you’re not usually a fan of rum desserts. The rum flavor isn’t overpowering. It simply enhances the chocolate and banana flavors.
Ingredients and Substitutions
Graham crackers These form the base of the no-bake crust and give it a buttery, crisp texture. Substitution options: Use digestive biscuits, vanilla wafers, or chocolate graham crackers for a different flavor.
Granulated sugar Adds a little sweetness to the crust and helps it hold together. Substitution options: Use light brown sugar for a slightly deeper caramel flavor.
Salt (pinch for the crust) Balances the sweetness and enhances the flavor of the crust. Substitution options: Fine sea salt works just as well.
Unsalted butter Binds the crust together and adds richness. Substitution options: Salted butter can be used; just reduce or omit the added salt.
Unsalted butter Makes the chocolate layer smooth, silky, and glossy. Substitution options: Salted butter can be used if you reduce the added salt slightly.
Semi-sweet chocolate Creates the rich, creamy chocolate filling. Substitution options: Use dark chocolate for a less sweet tart or milk chocolate for a sweeter version.
Whole milk Helps melt the chocolate into a smooth, pourable filling. Substitution options: I don’t recommend low fat milk for this
Salt Deepens the chocolate flavor and keeps the filling from tasting flat. Substitution options: Fine sea salt works well here too.
Ripe bananas Bring natural sweetness and soft texture to the tart. Substitution options: Fresh ripe bananas are best; frozen bananas are not recommended because they release too much moisture.
Roasted salted peanuts They add some contrast in texture. Feel free to omit or use other type of nuts like roasted pistachio, or roasted macadamia nuts if you wish.
Light brown sugar Adds caramel notes to the banana layer. Substitution options: Dark brown sugar can be used for a stronger molasses flavor.
Dark rum Enhances the banana flavor and adds warmth and depth. Substitution options: Replace with 1 teaspoon vanilla extract for an alcohol-free version.
Butter Helps create a luscious caramel-like sauce around the bananas. Substitution options: Salted butter can be used if needed.
Heavy cream Whips into a fluffy topping that finishes the tart beautifully. Substitution options: There is no ideal substitute for the same texture, but whipping cream can be used if it has a similar fat content.
Brown sugar Sweetens the topping and adds a subtle molasses flavor. Substitution options: Powdered sugar can be used for a smoother, more stable whipped cream.
Dark rum Ties the topping to the rest of the tart and adds a gentle boozy note. Substitution options: Use 1 teaspoon vanilla extract for an alcohol-free version.
Salt Keeps the whipped cream from tasting too sweet. Substitution options: Fine sea salt works well.
Tips For Success
Use very ripe bananas. The sweeter the bananas, the better the flavor.
Process the graham crackers until very fine. Coarse crumbs make the crust more difficult to slice cleanly.
Don’t skip chilling time. The chocolate filling needs time to fully set.
Let the chocolate cool slightly before assembling. Very hot chocolate can soften the crust.
Use cold cream and a cold bowl for the whipped topping. This helps the cream whip faster and hold its shape longer.
For the cleanest slices, run a knife under hot water and wipe it dry between cuts.
Variations
Add Toasted PecansSprinkle chopped toasted pecans over the banana layer for extra crunch.
Use Dark ChocolateSwap semi-sweet chocolate for dark chocolate if you prefer a less sweet tart.
Add EspressoStir 1 teaspoon instant espresso powder into the chocolate mixture to intensify the chocolate flavor.
Make It Alcohol-FreeReplace the rum with 1 teaspoon vanilla extract in both the banana layer and whipped cream.
Storage Instructions
Refrigerator: Store the tart covered in the refrigerator for up to 4 days.
Freezer:
Slice the tart into individual portions and place them on a baking sheet.
Freeze for about 1 hour until partially frozen.
Wrap each slice in plastic wrap and then foil. Store in a freezer-safe bag for up to 1 month.
To serve, thaw overnight in the refrigerator or at room temperature for about 30 minutes.
Frequently Asked Questions
Can I make this tart ahead of time?Yes. In fact, it’s even better when made a day ahead because the filling has plenty of time to set.
Can I use frozen bananas?Fresh ripe bananas are recommended. Frozen bananas release more moisture and may affect the texture of the filling.
Can I use a store-bought crust?Yes, although a homemade graham cracker crust provides the best flavor and texture.
How long does the tart keep?The tart keeps well in the refrigerator for 3 to 4 days.
This No-Bake Banana Rum Chocolate Tart is proof that overripe bananas deserve far more than just banana bread. With its buttery graham cracker crust, silky chocolate filling, caramelized rum bananas, and fluffy whipped cream topping, it’s an impressive dessert that’s surprisingly simple to make.
With the rectangle tart pan, you may not need as much of the topping, but again, it's really subjective as some people like it with more whipped cream topping. You can prepare about 70% of the topping if you don't want extra
Melt the butter over medium-low heat then remove from the heat and set aside. Place graham crackers, sugar, in a food processor. Process into fine crumbs. Make sure they are fine in texture. Add the melted butter and pulse several times to get a wet sand-like texture
Press the mixture firmly into the bottom and sides of the tart pan to form an even crust. You can use the back of a spoon or the flat bottom of a measuring cup to help compact the crumbs onto the bottom and use your hands to help compact the crumbs to the side of the pan
Place the crust in the freezer for at least 30 minutes to set while you prepare the rest
Prepare the chocolate filling:
Set up a bain marie. Put a heatproof bowl on top of the saucepan. Put about 1 cup of water in a saucepan. Bring to a boil and then lower the lowest. Make sure the bottom of the bowl doesn't touch the water.
Place butter pieces, chocolate, and milk in a heatproof bowl and set this bowl on top of the saucepan. Let the chocolate melt until there are few chocolates still visible. Remove from the heat, add the salt, and continue to stir until well blended and smooth. Set aside.
Cook the banana rum filling:
Peel the banana and slice into 1/2-inch thick slices. Place this on a pan with 1 Tbsp butter and cook until the butter melts and bubbling. Add the rum and brown sugar and cook until the banana slightly softened and the sauce has thickened, about 3 minutes or so. Remove from the heat
Assembling the tart:
Spread 1/3 of the chocolate filling thinly into the crust.
Add the banana layer on top of the chocolate filling evenly across.
Then cover with the rest of the chocolate filling. Smooth the top to create an even layer
Scatter the chopped peanuts on top of the chocolate layer if you use peanuts. Lightly press them into the chocolate
Put this in the fridge and chill for at least 6 hours ( or overnight is best) before proceeding with the topping
Prepare the topping:
Place a cold heavy cream, brown sugar, rum, and pinch of salt in a mixing bowl and whip on low speed to combine everything and then increase the speed to medium and beat until it holds a firm peak, but take care not to beat until it turns grainy
Finish assembling the tart:
Spread the whipped cream topping on top of the tart and then use a rubber spatula or an offset spatula to spread the filling to the edges. The center can be slightly domed. You can also create some decorative swirls or peak if you want
Chill the tart:
Loosely cover the tart with a cling wrap and chill the tart for at least 2 hours before serving
To serve:
Remove the tart by placing the pan on top of a can and push the outer ring down to release the tart from the pan
Run a thin offset spatula between the crust and the removable base and carefully transfer the tart by using two long offset spatulas or pie servers to transfer the tart to a serving platter
Run a knife under hot water and wipe it dry. Slice the tart into desired serving size. Run the knife under hot water and wipe after each cut to make a clean cut
To store:
Store the tart in the fridge for 3-4 days.
The tart can also be kept frozen. I like to cut into individual slice and then place them on a baking pan, not touching each other and put in the freezer for about 1 hour to partial freeze them
Individually wrap each slice in a cling wrap and then a layer of foil and put in a freezer bag, push all the air out and seal. They can be kept in the freezer for up to 1 month
When ready to serve, remove the wrappings and thaw overnight in the fridge or at room temperature for 30 minutes or until no longer frozen and serve
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
No-Bake Chocolate Banana Rum Tart
Serving Size
1 serving
Amount per Serving
Calories
577
% Daily Value*
Fat
41
g
63
%
Saturated Fat
22
g
138
%
Trans Fat
0.5
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
67
mg
22
%
Sodium
254
mg
11
%
Potassium
439
mg
13
%
Carbohydrates
45
g
15
%
Fiber
5
g
21
%
Sugar
28
g
31
%
Protein
7
g
14
%
Vitamin A
838
IU
17
%
Vitamin C
2
mg
2
%
Calcium
95
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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