• Preheat oven to 180°C (350°F). Prepare 11 inch round tart pan with a light coating of cooking spray, then line the bottom with parchment paper.

Tart Crust

• In a medium bowl hand whisk together the flours, coconut, brown sugar, and cocoa.
• Pour in the melted butter and stir together with a spoon.
• Spoon the crust mixture into the tart pan. Using your fingers gently spread crust across the bottom and up into the sides of the pan.
• Bake for 12-14 minutes. ( Place tart pan onto a cookie sheet for baking) Remove from oven and set aside.

Make the Filling

• Add molasses, honey, vanilla, condensed milk and butter pieces to a small saucepan. Cook on low heat, continuing to stir until butter is melted and mixture is slightly thickened. (about 6-8 minutes)
• Carefully pour the filling mixture into the tart crust.
• Bake the filled tart for an additional 12-14 minutes or until there is a golden brown crust forming on the filling.
• Carefully remove tart from oven and let cool for 15-20 minutes.
• Place in the refrigerator to set for 3-4 hrs or overnight.

Assemble

• Remove tart from fridge.
• Arrange slice bananas across the top.
• Sprinkle each banana with white granulated sugar.
• Take your kitchen blowtorch and brûlée the top of the bananas.
• Let bananas cool before slicing.
• You can also set the tart back in the fridge for about 30 minutes.
• Store in an air tight container in the fridge for 2-3 days.