Bananas Foster over Puff Pastry
Recipe from
Pepperidge Farm 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.
Servings:
8
Prep Time:
1 hr
Total Time:
1 hr 20 mins
Ingredients
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1/2 bagof a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawedsee savings
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6medium bananas, peeledsee savings
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1/2 cupplus 1 tablespoon packed brown sugarsee savings
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1/4 cuprum or 1 tbsp. rum extractsee savings
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2 tbsp.buttersee savings
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1 tbsp.lemon juicesee savings
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1/2 tsp.ground cinnamonsee savings
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1 cupsour creamsee savings
Directions
1.
Heat the oven to 425 degrees F.
2.
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.
3.
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.
4.
Cut the bananas in half lengthwise then crosswise into slices.
5.
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.
6.
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.
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