master

foodffs

Make a press-in tart crust from oat flour, almond flour, olive oil, sugar, and salt. No rolling, just press it in and bake.

Bake for 12 or 13 minutes (or just until the edges are starting to get golden) on 375 F and let it cool. 

Chop the chocolate and place it in a heat-proof bowl. 

Place butter in the bowl with the chocolate and pour the hot cream over it.

Cover with plastic wrap (or plate, lazy me), and let it sit while you peel and arrange the bananas on the crust.

Using a whisk or a spatula, combine the chocolate-butter-cream mix until combined and smooth. I added a few drops of almond extract here.

Pour the ganache over and sprinkle with sliced slivered almonds and covered with plastic wrap, so it doesn’t get that fridge-smell.