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.
- 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)
- 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.
- 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.
Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.