Peanut Butter Banana Napoleon With Rum Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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PEANUT BUTTER BANANA NAPOLEON WITH RUM SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Redman Estate in Heath, Texas in 1989. Ingredients:
1 package puff pastry cut into rectangles |
1 egg |
1 teaspoon water |
1 ripe but firm banana cut in half |
2 tablespoons extra chunky peanut butter |
2 tablespoons unsalted butter |
1 tablespoon light brown sugar |
1 tablespoon coarsely chopped pecans |
1 tablespoon rum |
Directions:
1. Place puff pastry rectangles onto a parchment lined baking sheet.
2. Brush with egg wash made of one egg and 1 teaspoon water beaten together.
3. Bake rectangles at 400 until golden brown then cool completely.
4. When rectangles are cool split in half and spread two the rectangles with peanut butter.
5. Slice 1/2 of the banana in 8 pieces and place slices on top of both puff pastry rectangles.
6. Spread with the peanut butter then place third puff pastry rectangle browned side up on top.
7. In small sauté pan melt butter and briefly brown pecans.
8. Add brown sugar and remaining banana sliced into coins and stir briefly to warm bananas.
9. Carefully add rum and flambé then pour sauce over napoleon.
10. Garnish with powdered sugar and mint sprigs.
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