Bananas Foster Over Puff Pastry Recipes

BANANAS FOSTER OVER PUFF PASTRY

Steps:

• 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.

UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
• Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
• In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
• Add the vanilla and cinnamon. Stir until combined.
• Add the bananas to the pan and cook until softened, about 2 minutes.
• Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
• Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
• Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
• Bake for 30 minutes, or until the pastry is puffed and golden.
• Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

BANANAS FOSTER OVER PUFF PASTRY

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F. Unfold pastry sheet on lightly floured surface. Trim pastry to make 9-inch circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack. Cut bananas in half lengthwise and then crosswise into slices. Mix 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and toss to coat. Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.

BANANAS FOSTER ICE CREAM PASTRY

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. On lightly floured surface, unfold pastry sheet. Roll into 10-inch square, carefully smoothing creases. Using 4- to 5-inch round cutter, cut out 4 rounds. Place on cookie sheet.
• Bake 10 to 15 minutes or until golden brown and puffed.
• In 10-inch skillet, cook butter and brown sugar over low heat 2 minutes or until sugar is melted. Stir in orange juice, water, vanilla, cinnamon and salt. Cook 2 minutes, stirring constantly with whisk, until mixture is blended and smooth. Add bananas; cook 1 minute. 4 Place pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/4 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans; serve immediately.

BANANAS FOSTER

Steps:

• Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
• Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
• Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.