• 8servings
  • 25minutes

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Nutrition Info . . .

VitaminsB6, D
MineralsNatrium, Manganese, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cups graham cracker crumbs

  2. 5 tablespoons unsalted butter, cut into pieces

  3. 1/3 cup plus 1 1/2 tablespoons sugar

  4. 1/8 teaspoon salt

  5. 1/2 cup semisweet chocolate chips

  6. 1 cup heavy cream

  7. 1 1/2 tablespoons dark rum

  8. 6 firm-ripe bananas

  9. 1/4 cup apricot preserves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes. Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.


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