Bananas Foster over Puff Pastry

SUBMITTED BY: Campbell's Kitchen

"Even better than the classic version, this Bananas Foster is served over a round of flaky Pepperidge Farm® pastry and decorated with a spoon of cinnamon-spiked sour cream."

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PREP TIME	40 Min
COOK TIME	10 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 sheet Pepperidge Farm® Puff Pastry
6 medium bananas, peeled
1/2 cup packed brown sugar
1/4 cup rum
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup sour cream
1 tablespoon packed brown sugar

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DIRECTIONS

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.

FOOTNOTE

Substitution: 1 tablespoon of rum extract can be used in place of 1/4 cup rum.

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REVIEWS

Reviewed on May 5, 2009 by jen

This recipe was super easy! I did make a few adjustments, I didn't have any puff pastry so I... MORE

Reviewed on May 26, 2009 by ADZELL

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 5.00 star rating.

ADZELL
May 26, 2009

This was a hit tonight at dessert!!! I did assemble mine slightly different. First, 3 of my bananas were ripe & 3 were still slightly green, so I threw the green bananas in the oven at 350 for 20 minutes and then let them cool. Once cooled I threw them into the KitchenAid mixer & beat them until smooth; then combined them into my sour cream mixture. I opted to make 4 very fat individual circles from 1 puff pastry sheet & topped each with the sour cream/banana mixture. I then sliced up only one of the ripe bananas and topped all 4 pastries with the slices (there were plenty of slices for each). Finally, once I made the rum sauce I spooned it evenly into 4 seperate bowls, placed the pastries and then dusted the tops with more cinnamon (as I wanted that flavor punched up a bit). I let them sit in the microwave until dinner was finished (to keep them warm) & then they were devoured by everyone come dessert. My only thought was that sometimes the flavor of rum was a bit strong in a few bites, so if you do not enjoy rum flavor I would probably cut back on it a little bit. All in all, it was a success & everyone loved the presentation as well as the taste! :)

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This was a hit tonight at dessert!!! I did assemble mine slightly different. First, 3 of my... MORE