California Grill Plant-Based Peanut and Banana Torte Recipe

Recreate California Grill's plant-based Peanut and Banana Torte from Disney's Contemporary Resort at home. The decadent layered dessert features a shortbread crust, peanut butter filling, white chocolate glaze, blackberry-banana sauce, miso caramel, and caramelized bananas.

Bring the rooftop elegance of California Grill into your kitchen with this plant-based Peanut and Banana Torte from Disney's Contemporary Resort. A decadent multi-layered dessert, the torte pairs a gluten-free shortbread crust with peanut butter filling, white chocolate glaze, blackberry-banana sauce, miso caramel, peanut crumble, and caramelized bananas.

Perched on the 15th floor of Disney's Contemporary Resort, California Grill has long been one of Walt Disney World's most iconic signature restaurants, famous for its sweeping views of Magic Kingdom fireworks. Its pastry team has steadily expanded plant-based offerings across the menu, and this torte is a standout example of how creative constraints can produce a showstopping dessert worthy of the restaurant's top-floor perch.

Ingredients

• Shortbread crust: coconut oil, almond flour, gluten-free flour, maple syrup, vanilla extract
• Peanut butter filling: peanut butter, coconut oil, maple syrup, vanilla extract
• White chocolate glaze: chopped white chocolate, coconut milk, coconut oil
• Blackberry-banana sauce: blackberries, bananas, sugar (divided), pectin, salt
• Miso caramel: sugar, corn syrup, water, coconut milk, miso
• Peanut crumble: chopped peanuts, almond flour, coconut oil, agave syrup, baking soda
• Caramelized bananas: bananas, sugar
• To serve: fresh blackberries, flaked sea salt

Instructions

1. Preheat oven to 300°F.
2. Melt coconut oil in microwave-safe bowl at 50% power for 30-45 seconds.
3. Combine melted coconut oil, almond flour, gluten-free flour, maple syrup, and vanilla extract in large bowl. Stir to combine.
4. Firmly press into 8×8-inch baking dish. Bake for 13-15 minutes, until golden brown.
5. Cool at room temperature for at least 30 minutes.
6. Melt peanut butter and coconut oil in large microwave-safe bowl, stirring every 30 seconds, until smooth.
7. Add maple syrup and vanilla extract. Stir until combined. Pour on top of cooled shortbread crust.
8. Freeze for 4 hours to set.
9. Melt chopped white chocolate in a large microwave-safe bowl, stirring every 30 seconds, until melted.
10. 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.
11. Pour on top of shortbread and peanut butter filling, making sure to evenly cover the top.
12. Freeze until ready to serve.
13. 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.
14. Purée bananas and add to blackberries. Stir in 1/3 cup sugar. Bring to a boil over medium-high heat, stirring occasionally.
15. 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.
16. Cool at room temperature for 30 minutes before serving.
17. 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.
18. Remove from heat and slowly stir in coconut milk. Stir until smooth.
19. Add miso and set aside until ready to serve.
20. Preheat oven to 275°F.
21. Mix chopped peanuts, almond flour, coconut oil, agave syrup, and baking soda in a medium bowl until crumbs form.
22. Spread on ungreased baking sheet and bake for 10 minutes, stirring after 5 minutes, until golden brown.
23. Set aside until ready to serve.
24. Slice each banana into 1/2-inch thick circles for a total of 24 slices. Place sugar in a small bowl.
25. 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.
26. Cool completely before serving, but do not refrigerate.
27. Remove torte from freezer. Cut into 12 rectangles, each one approximately 4 inches long and 1 1/4 inches wide.
28. Smear 1-2 tablespoons blackberry banana sauce in the center of each plate. Top with peanut banana torte.
29. Spoon 1 tablespoon caramel around the plate and sprinkle desired amount of crumble around plate.
30. 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.

What This Means for Disney Parks Fans

Walt Disney World's expanding plant-based menus have turned into a signature strength of the resort's dining program, and this torte shows just how sophisticated animal-free desserts can be. For your next trip, pair a dinner at California Grill with Magic Kingdom fireworks viewing from the restaurant's observation deck, one of the most coveted dining experiences on property.