Puffed Bananas and Caramel
"From James Reeson Alive and Cooking. A good way to use up scraps of puff pastry, I've listed 1/2 sheet of puff pastry cut into strips but James used some scraps that he had frozen from other recipes and thawed them. Times are estimated. Please also note that in Australia pre-rolled pastry sheets are about 22/23 cm square."
photo by anniesnomsblog
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 bananas
- 1⁄2 sheet puff pastry (cut into strips)
- icing sugar
-
Caramel Sauce
- 125 g unsalted butter (sweet butter)
- 125 g caster sugar
directions
- Preheat oven to 200°C.
- Lay out pastry trimmings if using or cut strips from the 1/2 sheet.
- Place the banana down on top of pastry.
- Dust with icing sugar, then wrap the pastry around the length of the banana.
- Bake in pre-heated for 10 to 15 minutes.
- Caramel Sauce - in a saucepan, melt the butter and add the sugar and continue to stir until caramel consistency is achieved.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Tasty dessert. Easy to make. Used store bought Carmel sauce. Cooking time and temperature wrong Adjusted to 350 degrees for 35 minutes -
Love how simple this dessert is!! I'm obsessed with bananas, so knew I would love this and I wasn't disappointed! The caramel sauce is just beautiful as well, the perfect accompaniment to the flaky, sweet bananas! -
I made this for the September 2010 Aussie/Kiwi Swap. This was my first successful use of phyllo dough. So, thank you for sharing this recipe. The banana was warm and melty. I unfortunately burned the caramel, so had to use store-bought. I will make this again! -
Yum, yum, yum! This dessert is amazingly simple and delicious. Our family loves warm bananas, so it seems this recipe was destined for us. The only modification I made to the recipe was omitting the icing sugar, as I felt the natural sweetness of the bananas was just right. The caramel sauce was the perfect accompaniment. I served each warm, puffed banana with caramel sauce artfully drizzled atop with a dollop of whipped cream on the side. Delicious! DH, DD and MIL all give their approval... and of course me too! (Made for AUS/NZ Recipe Swap #41)
-
I made this with phyllo dough the first time as I had no puff pastry. I then made it with puff pastry as the recipe called for and both were very tasty. Will make again, both ways ;)
Tweaks
-
Cooking temperature and time adjusted 350 at 35 minutes
RECIPE SUBMITTED BY
I'mPat
Australia
With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.
