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

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 6 medium banana, peeled
  • 1/2 cup plus 1 tablespoon packed brown sugar
  • 1/4 cup rumor 1 tablespoon rum extract
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 cup sour cream

Directions

  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.

Bottom Crust Recipe
icon-bottom-crust

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.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes