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.
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed6 medium banana, peeled0.5 cup plus 1 tablespoon packed brown sugar0.25 cup rumor 1 tablespoon rum extract2 tablespoons butter1 tablespoon lemon juice0.5 teaspoon ground cinnamon1 cup sour cream
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