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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another recipe I saved from my TOH Magazine (by Thomas Faglon), but I haven't tried it yet, posting for safe keeping. I think I would use the pre-made puff pastry shells and, therefore, slice the banana up before adding to the brown sugar/butter mixture, then add it to the shells and bake. You could even make this easier by using hot fudge topping. Ingredients:
2 tablespoons butter |
1/4 cup packed brown sugar |
2 medium ripe bananas, halved lengthwise |
1 sheet frozen puff pastry, thawed |
4 ounces semisweet chocolate, melted |
vanilla ice cream (optional) |
1/2 cup chopped nuts (optional) |
Directions:
1. In a large skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from the heat; set aside.
2. Unfold puff pastry. Cut into four rectangles. Place a halved banana in the center of each square. Overlap two opposite corners of pastry over banana; pinch tightly to seal. Place on parchment paper-lined baking sheets.
3. Bake at 400° for 20-25 minutes or until golden brown. Drizzle with chocolate. Serve warm with ice cream and top with nuts if desired .
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