banana caramel tart

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.

banana tart

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.

Homemade Caramel

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.

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