This recipe is open to many variations, and feel free to do it in a larger pan with more bananas.
By Amrita Rawat
This recipe is open to many variations, and feel free to do it in a larger pan with more bananas. This is just the lazy girl’s version–ready in 30 minutes to accompany you on your tv or movie marathon on a lazy day.
Banana Tarte Tatin
- Total Time: 50 mins
- Yield: 3 1x
Description
This recipe is open to many variations, and feel free to do it in a larger pan with more bananas.
Ingredients
Scale
- 1 large ripe banana (or two small/medium ones) sliced
- 2 tablespoons brown sugar
- Splash of dark rum
- 1 tsp vanilla extract
- sprinkling of cinnamon
- 6 inch puff pastry sheet (store-bought)
- 2 tsp granulated sugar (optional)
- Ice cream of your choice, I used chocolate chip(optional)
Instructions
- Preheat the oven to 400 degrees F.
- Put the sliced bananas to a bowl, and toss with the brown sugar, rum, vanilla, and cinnamon.
- Butter the bottom of a 6-inch cake or pie pan very well.
- Arrange the banana slices on the bottom of the pan, covering the entire area.
- Pour the rest of the “sauce” in the bowl of bananas on top of the bananas in the pan.
- Cut out a 6 inch puff pastry sheet and place it directly on top of the bananas, pressing down so it’s touching the bananas and fold in the edges if there are any.
- Bake for 20-25 minutes or until the pastry looks golden on top. Use a butter knife to wedge around the edge of the pan and then invert onto a plate.
- Serve with ice cream or some (salty) caramel sauce.
- OR
- Sprinkle the 2 tsp granulated sugar on top of the bananas and torch it, caramelizing the bananas–let cool for a minute or so and then eat immediately.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
