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Bananas Foster over Puff Pastry
Thaw: 40 minutes
Prep: 20 minutes
Bake: 10 minutes
Cool: 10 minutes
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.
1/2 bag 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 tbsp. rum extract
2 tbsp. butter
1 tbsp. lemon juice
1/2 tsp. ground cinnamon
1 cup sour cream
Heat the oven to 425°F.
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.
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.
Cut the bananas in half lengthwise then crosswise into slices.
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.
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.