Banana Blueberry Tart



Before we begin… the biggest + fattest HAPPY BIRTHDAY to the most wonderful woman in the Universe: My mom!

Thanks for always picking up. I know you have like a very important job + everything. I know a call A LOT with my Apocalyptic little problems. I just want you to know that just knowing you’re there makes me feel instantly better.

Thanks for never missing a dance recital. I noticed. How did you do to get front row middle seats every time?

Thanks for being my rock. My alarm clock till the last day of school. The sponsor for every mad projects I’ve invented. I know you didn’t want anyone to know you angel invested my app, so I won’t say a word. Crap!

I know you hate your birthday, but I looooove your birthday. Birthdays are a sign of good health. Did you know, studies show that people who have more birthdays live longer? It’s true. So I hope you let us sing for you “Japi Berdie Tu Yu” + drink sparkling stuff + eat scrumptious food + we mustn’t forget your birthday Banana Blueberry Tart! I made it. For YOU!

Oh you wanna make it too? Smart girl. Steal the recipe below.



  • 1 1/2 cup whole wheat flour (more for the prep work)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 1/4 ounce light butter, chopped
  • 1/2 cup buttermilk
  • 1 1/2 cup blueberries
  • 2 ripe bananas
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 cup coconut palm sugar (soft brown sugar works too)
  • 1 tablespoon honey (pure maple syrup works too)
  • Coconut oil, for coating


Step 1: Preheat oven at 400 degrees F.



Step 2: Lightly coat a pizza baking tray with coconut oil. Sift the flours + spices into a bowl. Add the butter + sugar + rub in until the mixture resembles breadcrumbs. Make well and then add enough buttermilk to mix to a soft dough.


Step 3: Roll the dough out on a lightly floured surface to 9 inch diameter round. Place on the tray + roll the edge to form a rim.



Step 4: Spread the blueberries over the dough.


Step 5: Slice the bananas, toss them in the lemon juice, then arrange over the top.


Step 6: Sprinkle with coconut palm sugar + drizzle over honey.


Step 7: Bake for 25 minutes, until the base is browned. Serve immediately.





You made it! Now kick off your shoes + go have a slice of heaven + forget all your troubles. It’s Friday!

Photo: Marcela Macias


    1. jijijijiji tan linda! Le voy a dejar el recado. Ya toda mi familia te adora + sabe quien eres. Solo falta que vengas a un Pasta Night para darte el apellido y ponerte en la herencia jejeje!

  1. Yum! It’s almost blueberry picking time here, I’ll definitely be pinning this recipe for later in the month 🙂
    Thanks for sharing!

    1. Awwww so sweet Catie. Thank you. Unfortunately is never blueberry picking season in Panama. I have to purchase my blueberries frozen + thaw. But oh boy our local bananas are THE BEST! We have some mini ones in the country side that are sooooo sweet you think you’re eating a candy bar.

  2. Ummmmmm YUP! I’ll be making this in a few weeks when Mum and Dad’s high bush blueberries are ready for harvest. They’re as big as grapes and have the MOST delicious flavour. I LOVE HARVEST SEASON!

    And your recipes too! Can’t wait for the book, Mayi!


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