- 7
Ingredients
- 2 tbsp unsalted butter, softened
- 1/4 cup dark brown sugar
- 2 firm ripe bananas, peeled, cut into 1/4"-thick slices
- 1 round puff pastry, slightly larger than your baking dish, cut from 1/2 a package of puff pastry, thawed*
- ice cream
- toasted coconut
Preparation
Step 1
Preheat oven to 400 degrees.
Cut out a round of puff pastry, about an inch larger than your baking dish.
Smear the butter into the bottom of a 7" skillet (or two 5" creme brûlée dishes).
Sprinkle the brown sugar over the butter.
Lay the banana slices in concentric circles over the sugar/butter. Top with the puff pastry circle and tuck the sides in (just push and fold until it fits, it doesn't need to be perfect, this is the bottom!).
Place baking dish/skillet on a baking sheet, and bake for 25-35 minutes until golden, puffed, and cooked through.
Carefully invert onto a plate. Serve (with a scoop of vanilla ice cream rolled in toasted coconut, if you wish)!
Notes
*Wondering what to do with the extra pastry scraps? Spread them with a tiny bit of butter, sprinkle with brown sugar, roll up like a croissant, and bake until golden and puffed!