Some of my favorite plant-based dishes at Walt Disney World Resort are desserts! In addition to eating plant-based desserts, I also enjoy making them for family and friends. Today, we’re sharing the recipe for the Plant-based Peanut and Banana Torte from California Grill at Disney’s Contemporary Resort.
This decadent dessert features a shortbread crust made with gluten-free flour, peanut butter filling, and a delicious white chocolate glaze. The torte is served with blackberry-banana sauce, miso caramel, peanut crumble, and caramelized bananas. I enjoyed this as a dessert the day I made it and loved it even more as breakfast the next morning with a cup of coffee.
If you’re interested in more plant-based delights like this one from Walt Disney World Resort, check out the new plant-based guide to uncover all of the bites and sips available to try on your next visit!
I think it’s time to share the recipe, don’t you? Even though this dish has quite a few components, it’s easy to make – don’t worry. Just give yourself plenty of time to let the different layers harden. To save some time, make the miso caramel, peanut crumble, and blackberry-banana sauce while the peanut butter filling is chilling.
Are you ready to cook up some more plant-based magic at home? Visit the collection of recipes made without animal meat, dairy, eggs, or honey at our guide to plant-based dining. And be sure to download this tasty plant-based recipe here.
PLANT-BASED PEANUT AND BANANA TORTE
Disney’s Contemporary Resort
2/3 cup coconut oil
2 cups almond flour
2/3 cup gluten-free flour
1/4 cup maple syrup
1 tablespoon vanilla extract
PEANUT BUTTER FILLING
3 cups creamy peanut butter
3/4 cup coconut oil
3/4 cup maple syrup
2 teaspoons vanilla extract
WHITE CHOCOLATE GLAZE
16 ounces plant-based white chocolate, chopped
1/2 cup canned coconut milk
1/4 cup coconut oil
1 1/2 cup fresh blackberries
2 ripe bananas
1/3 cup plus 2 tablespoons sugar, divided
3/4 teaspoons pectin
1/8 teaspoon salt
1 cup sugar
1/4 cup corn syrup
1/3 cup water
1/2 cup canned coconut milk
1 1/2 teaspoons miso paste
1/2 cup chopped peanuts
1 1/4 cups almond flour
1/2 cup softened coconut oil
1/3 cup agave syrup
1 1/2 teaspoons baking soda
1/4 cup sugar
Flaked sea salt, to taste
24 fresh blackberries
FOR SHORTBREAD CRUST:
- Preheat oven to 300°F.
- Melt coconut oil in microwave-safe bowl at 50% power for 30-45 seconds.
- Combine melted coconut oil, almond flour, gluten-free flour, maple syrup and vanilla extract in large bowl. Stir to combine.
- Firmly press into 8×8-inch baking dish. Bake for 13-15 minutes, until golden brown.
- Cool at room temperature for at least 30 minutes.
FOR PEANUT BUTTER FILLING:
- Melt peanut butter and coconut oil in large microwave-safe bowl, stirring every 30 seconds, until smooth.
- Add maple syrup and vanilla extract. Stir until combined. Pour on top of cooled shortbread crust.
- Freeze for 4 hours to set.
FOR WHITE CHOCOLATE GLAZE:
- Melt chopped white chocolate in a large microwave-safe bowl, stirring every 30 seconds, until melted.
- Combine coconut milk and coconut oil in a small saucepan. Heat over medium-low heat until hot. Pour into melted white chocolate and stir until smooth.
- Pour on top of shortbread and peanut butter filling, making sure to evenly cover the top.
- Freeze until ready to serve.
FOR BLACKBERRY-BANANA SAUCE:
- Place blackberries in food processor or blender and purée until smooth. If desired, strain blackberries with a mesh strainer to remove seeds. Place in a small saucepan.
- Purée bananas and add to blackberries. Stir in 1/3 cup sugar. Bring to a boil over medium-high heat, stirring occasionally.
- Once purée is boiling, combine pectin and remaining 2 tablespoons sugar in a small bowl. Sprinkle over top of blackberry-banana sauce and stir constantly for 30 seconds. Remove from heat and stir in salt.
- Cool at room temperature for 30 minutes before serving.
FOR MISO CARAMEL:
- Combine sugar, corn syrup, and water in small saucepan. Cook over medium-high heat until boiling. Cook, undisturbed for 10-12 minutes until dark amber in color.
- Remove from heat and slowly stir in coconut milk. Stir until smooth.
- Add miso and set aside until ready to serve.
FOR PEANUT CRUMBLE:
- Preheat oven to 275°F.
- Mix chopped peanuts, almond flour, coconut oil, agave syrup, and baking soda in a medium bowl until crumbs form.
- Spread on ungreased baking sheet and bake for 10 minutes, stirring after 5 minutes, until golden brown.
- Set aside until ready to serve.
FOR CARAMELIZED BANANA:
- Slice each banana into 1/2-inch thick circles for a total of 24 slices. Place sugar in a small bowl.
- Dip top of each banana slice in sugar. Use a cooking torch to melt sugar on each slice until melted and browned. Banana slices can also be broiled on top rack of oven for 1-2 minutes.
- Cool completely before serving, but do not refrigerate.
- Remove torte from freezer. Cut into 12 rectangles, each one approximately 4 inches long and 1 1/4 inches wide.
- Smear 1-2 tablespoons blackberry banana sauce in the center of each plate. Top with peanut banana torte.
- Spoon 1 tablespoon caramel around the plate and sprinkle desired amount of crumble around plate.
- Place 2 caramelized bananas and fresh blackberries on each plate. Sprinkle flaked sea salt on top of torte.
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.