Bananas Foster over Puff Pastry


Even better than the classic version, our Bananas Foster is served over a round of flaky puff pastry and decorated with a spoon of cinnamon-spiked sour cream.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Cool: 10 minutes
  • Serves: 8
1 star 2 star 3 star 4 star 5 star
4 15



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 6 medium bananas, peeled

  • 1/2 cup plus 1 tablespoon packed brown sugar

  • 1/4 cup rum or 1 tablespoon rum extract

  • 2 tbsp. butter

  • 1 tbsp. lemon juice

  • 1/2 tsp. ground cinnamon

  • 1 cup sour cream


  1. Heat the oven to 425°F.

  2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into a 9-inch circle.  Place the pastry circle onto a baking sheet.

  3. Bake for 10 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool completely on a wire rack.

  4. Cut the bananas in half lengthwise then crosswise into slices.

  5. Heat 1/2 cup brown sugar, the rum, butter, lemon juice and cinnamon in a 10-inch skillet over medium heat to a boil. Cook and stir for 2 minutes or until the mixture is thickened.  Add the bananas and toss to coat.

  6. Stir the sour cream and remaining brown sugar in a small bowl. Spoon the banana mixture onto the pastry. Top with the sour cream mixture.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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Submitted by:
Tamara G.
Date: 3/12/2006

3 star rating

"The sauce is awesome and easy to make. I used ice cream instead of sour cream and it was superb, like from a restaurant."

Submitted by:
Diane S.
Date: 3/17/2006

3 star rating

"I will try this one. Looks easy."

Submitted by:
Zoe R.
Date: 5/30/2006

3 star rating

"EXCELLENT!! It was delicious with vanilla ice cream instead of sour cream"

Submitted by:
Katamie C.
Date: 10/10/2007

4 star rating

"This recipe was simple to make and very delicious. I used ice cream instead of sour cream."

Submitted by:
Zoe R.
Date: 5/30/2006

3 star rating

"EXCELLENT!! It was delicious with vanilla ice cream instead of sour cream!"

Submitted by:
Mary Ann M.
Date: 9/22/2007

4 star rating

"It was the easiest and most awesome recipe I've ever made!"

Submitted by:
Kelly L.
Date: 3/16/2011

4 star rating

"I loved this recipe and so did all my guests. I will definitely make this again!!"

Submitted by:
Kelly L.
Date: 5/5/2011

4 star rating

"This was a big hit at a gathering of women at my house. Not a bit left. We all loved it and I will definately make it again and again!!"

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