Banana torte is a super easy-to-make dessert. It comes together quickly, uses only 7 ingredients, and is always a hit! This easy-to-follow recipe will teach you how to this amazing dessert, plus your own homemade meringue, and give you a super easy recipe for homemade whipped cream.
“Eating good food is my favourite thing in the world. Nothing is more blissful.”– Justine Larbalestier
Banana torte is one of those recipes, something I grew up eating and assumed everyone else did too. But you know what they say about assuming this, as it turns out most people have never eaten a torte, ever.
Much less this super easy torte of ours, that consists only of a layer of meringue, fresh bananas, and cool whip or homemade whipped cream.
It turns out Toret, at least this kind is a midwest dessert and something most people have just never heard of, and all I have to say to that is you are missing out my friend. Sieoursly, even with a homemade meringue, this banana torte is one of the easiest desserts you’ll ever make, and it’s always a huge hit!
Everyone we’ve ever made this recipe for has become an instant fan and usually asked us for the recipe, if you bring it to an event, let’s just say you might make to yourself an extra pan and leave it at home.
This recipe also has a special place in my heart, as the recipe I use for meringue, was passed from my great-grandmother, who came here from Germany.
I can’t say for certain where the recipe oriented from, but I can say for certain that is by far the best and easiest recipe I ever used for meringue. It’s never failed me, or anyone else that’s used it, and in my opinion it makes this amazing dessert, just that much better!
How to Make Homemade Banana Torte
Ingredients.
for the meringue
- Egg whites
- Cream of tartar
- White Sugar
- White vinegar
- Vanilla extract
For the topping
- Sliced fresh bananas
- Cool Whip OR homemade whipped cream. (if making homemade whipped cream you’ll need heavy cream, powdered sugar, and vanilla extract.)
Directions
Preheat the oven to 275F.
Grease a 9×13 cake pan, and set aside.
In a large bowl combine the egg whites, sugar, and cream of tartar. Using an electric mixer (or KitchenAid) beat the sugar mixture on high speed until it forms stiff peaks, 5-10 min.
Add the vinegar and vanilla extract and beat until well blended. Using a spatula spread the mixture, trying to keep it as even as possible, in your prepared pan.
Place your pan in the oven and bake until the meringue is firm to the touch but not browned, about 45-60min. Remove the pan from the oven and allow it to cool completely.
If you are using Cool Whip, skip this step. If you are making home whipped cream prep it while your meringue cools. In a medium bowl combine the heavy cream, powdered sugar, and vanilla. And beat until stiff.
Once the meringue has cooled completely, layer the sliced bananas over the meringue, in a single even layer. Top with the cool whip or homemade whipped cream. Banana torte can be served immediately but personally, I think it’s best after it has been refrigerated for 1-2 hours.
Notes
Banana torte can be stored, in the fridge covered in plastic wrap, or in an air-tight container for 3-5 days. However, the bananas will start to turn brown and leak juice. For these reasons, I try to make and serve banana torte on the same day.
You can prep your meringue ahead of time. Cover the cooled meringue with plastic wrap and store it at room temperature for up to 48 hours before topping and serving.
This recipe can be made with any fruit you like or have on hand! Strawberries would be delightful in this recipe, but bananas are my favorite and 10 out of ten times are what I use!
I hope you’ll give this recipe a try and come to love it just as much as I have. Let me know in the comments if you make it and what fruit you use!
Looking for More banana recipes to try?
Banana Torte
Ingredients
For the meringue
- 6 egg whites
- 1/4 tsp cream of tartar
- 2 cups white sugar
- 1 tbsp white vinegar
- 1 tsp vanilla extract
for the topping
- 3-4 bananas sliced 1/4 inch thick
- Cool Whip OR homemade whipped cream (if you are making homemade whipped cream, you'll need 1 cup heavy cream, 2 tbsp powdered sugar, and 2 tsp vanilla extract)
Instructions
- Preheat the oven to 275℉
- Grease a 9×13 cake pan, and set aside.
- In a large bowl combine the egg whites, sugar, and cream of tartar. Using an electric mixer (or KitchenAid) beat the sugar mixture on high speed until it forms stiff peaks, 5-10 min.
- Add the vinegar and vanilla extract and beat until well blended. Using a spatula spread the mixture, trying to keep it as even as possible, in your prepared pan.
- Place your pan in the oven and bake until the meringue is firm to the touch but not browned, about 45-60min. Remove the pan from the oven and allow it to cool completely.
- If you are using Cool Whip, skip this step. If you are making home whipped cream prep it while your meringue cools. In a medium bowl combine the heavy cream, powdered sugar, and vanilla. And beat until stiff.
- Once the meringue has cooled completely, layer the sliced bananas over the meringue, in a single even layer. Top with the cool whip or homemade whipped cream.
- Banana torte can be served immediately but personally, I think it's best after it has been refrigerated for 1-2 hours.
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