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