Summary

Ingredients

For the yeast dough:

• 5 g yeast, fresh
• 100 ml water, (possibly a little more)
• 0.25 teaspoon ¼ salt
• 200 g flour (wheat or spelled flour, fine)

For the filling:

• 500 g banana (s), very ripe (net weiht)
• 1 tablespoon rum
• 100 g sour cream
• 30 g cornstarch
• 75 g cream, nut nouat OR:
• Chocolate, (dark or whole milk) melted

For the glaze:

• 1 teaspoon honey (e.g. acacia honey)
• some warm water

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Instructions

1. Mix the yeast with 50 ml of water and the salt and let rest covered for 30 minutes.
2. Knead the flour with the yeast water and another 50 ml of water to form a nice, plump dough. If the dough is too firm, add a spoonful of water.
3. Let the dough rise twice.
4. Grease a tart pan, pie pan or springform pan thinly (you don`t need to do this with coated pans). Spread the dough in the mold with your hands / fingers, pulling up one edge. Every now and then let it rest for a few minutes, because this way the dough no longer contracts so badly.
5. Preheat the oven to 180 degrees top / bottom heat.
6. Finely mash the bananas with a fork. Then mix with the sour cream, rum and cornstarch. Remove 200 g of it and mix with the nut nougat cream or chocolate. Spread both fillings on the yeast dough in dots. Shake the mold a little so that the filling is evenly distributed. Do not smooth it out!
7. Bake the tart for 20 minutes.
8. Mix 1 teaspoon honey with a little warm water until syrupy and brush the tart with it.
9. Bake for another 10 minutes.
10. Let cool down well, remove from the mold.
11. The tart tastes lukewarm with dessert or with afternoon coffee with a little whipped cream.
12. However, it is best if you let it steep in the refrigerator overnight (and take it out about 30 minutes before serving). Then it tastes really nice and banana.
13. Please note: the surface of the cake darkens, but this is by no means detrimental to the taste.