Bananas Foster Tart

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“I love this! This recipe was a $2,000.00 winner in the 38th Pillsbury Bake-Off in 1998. I wasn't sure how my co-workers would like it but it was gone before 11am when I took it to work. Such a great blend of flavors. Of course you could use your own favorite pie crust recipe if you've got a knack with crust. I've included the 1/2 hour cooling time in the prep time.”
1hr 10mins

Ingredients Nutrition

  • 1 pillsbury refrigerated pie crust, softened as directed on package (from 15-oz. pkg.)
  • 2 medium bananas, cut into 1/4 inch thick slices
  • 4 12 teaspoons light rum
  • 2 teaspoons orange zest
  • 23 cup chopped pecans
  • 23 cup firmly packed brown sugar
  • 14 cup whipping cream
  • 14 cup butter or 14 cup margarine
  • 12 teaspoon vanilla


  1. Heat oven to 450 degrees F.
  2. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan.
  3. If using tart pan, trim edges if necessary.
  4. Bake for 9-11 minutes or until light golden brown and cool 5 minutes.
  5. In small bowl, combine bananas and rum; toss to coat.
  6. Sprinkle orange peel evenly in bottom of baked pie shell.
  7. Arrange bananas in single layer over peel.
  8. Sprinkle with pecans.
  9. In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook and stir over medium-high heat for 2-3 minutes or until mixture comes to a boil.
  10. Cook an additional 2-4 minutes or until mixture has thickened and is deep golden brown, stirring constantly.
  11. Remove saucepan from heat; stir in vanilla.
  12. Spoon warm filling over bananas and pecans.
  13. Cool 30 minutes.
  14. Serve warm or cool with ice cream.
  15. Store in refrigerator.

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