Banana Kataifi Tarte Tatin  

By Michael Rantissi and Kristy Frawley

Banana Kataifi Tarte Tatin  

Tarte tatin is one of my favourite desserts.  This Banana Kataifi Tarte Tatin is a playful twist on the classic and the kataifi pastry gives it a crispier base.  It’s a fantastic dessert for entertaining as you can have most of the preparation done in advance and bake it when you are ready for dessert.  It’s delicious with vanilla or chocolate ice cream.  You can change the fruit to apples, pears, peaches or apricot, or any other fruit that will hold its shape when cooked.  You could also scatter crumbled pistachio nuts over the bananas to resemble a Greek kataifi dessert.

Banana Kataifi Tarte Tatin Recipe

Serves 8 to 10


220 g caster sugar

50 g butter

150 g kataifi noodles

60 g butter, melted

6-8 bananas, cut into 3cm pieces


Preheat the oven to 170°C.

Heat a 24cm ovenproof frying pan over medium-low heat.  Add the sugar and 50 ml water and cook, swirling the pan without stirring, for 7 to 8 minutes, until the caramel turns a nut brown colour.  Add the butter and stir to combine.  Remove the pan from the heat and set aside.

Put the kataifi in a large bowl and gently separate it with your hands.  Pour in the melted butter and gently mix through.

Carefully arrange the banana pieces in the pan with the caramel.  Spread the kataifi over the top of the banana in an even layer.  Press down and flatten the pastry, then bake for 20 to 25 minutes, until golden brown.

To serve, carefully turn the tarte tatin out onto a large plate.

To serve carefully turn the tarte tatin onto a large plate.  This dessert is delicious served with chocolate ice cream.


This is an extract from Hummus & Co by Michael Rantissi and Kristy Frawley, published by Murdoch Books. Photos by Alan Benson. If you love this Banana Kataifi Tarte Tatin other recipes from this book include Iron Goddess Iced Tea with plums, mint and lemon leaves and Asparagus, Pea and Feta Tart


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