Your taste buds will be tickled by this recipe. Who doesn’t like sweet bananas, gooey caramel, and light, fluffy pastry? I made my own caramel (the recipe is also included below), but you can add ready-made caramel or butterscotch if you like.
Thaw: 40 minutes
Prep: 15 minutes
Bake: 15 minutes
Ingredients: (serves 6)
1 package (10 ounces) Puff Pastry Shells
4 banana, cut crosswise into thin slices
1 cup prepared caramel topping, warmed (homemade recipe below)
3 cups vanilla ice cream, butter pecan ice cream, or your favorite ice cream
Thaw the pastry shells at room temperature for 40 minutes. Heat the oven to 400°F.
Place the pastry shells on a lightly floured surface. Roll each pastry shell into a 7-inch circle. Brush the edges of the pastries with water. Roll the edge of each pastry inward 1/4-inch to form a rim. Prick the pastries inside the rim with a fork. Place the pastries onto 2 baking sheets.
Divide the banana slices among the pastries. Drizzle each with 1 tablespoon caramel topping.
Bake for 15 minutes or until the pastries are golden brown. Top each pastry with 1/2 cup ice cream, if desired. Drizzle with the remaining caramel topping.
Prep: 5 minutes
Cook: 5 minutes
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract (optional)
Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.