Petite Bananas Foster Pastry Cups

Dress up your dessert table by serving these amazing treats featuring light and flaky puff pastry cups filled with a New Orleans-style filling of bananas that are sautéed with butter, brown sugar, cinnamon and rum. Topped with vanilla ice cream, you’ve never tasted anything so heavenly!
  • prep: 35 minutes
  • cook: 5 minutes
  • Serves: 24

Recipe

Ingredients

  • 4 tablespoons butter
  • 3 medium banana, diced
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon dark rum or brandy (optional)
  • 1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
  • 2 cups vanilla ice cream or sweetened whipped cream

Directions

  1. Heat the butter in a 10-inch skillet over medium-high heat. Add the bananas, brown sugar and cinnamon. Cook for 2 minutes or until the bananas are tender, stirring occasionally.

  2. Add the rum to the skillet, if desired. Cook for 2 minutes more, stirring occasionally.

  3. Spoon the banana mixture into the pastry cups. Top with the ice cream and sprinkle with additional cinnamon, if desired.

Cups Recipe

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.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

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