WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Flaky, light as air puff pastry shells filled with creamy vanilla ice cream and topped with sweet, sliced bananas in a hot caramelized butter and brown sugar sauce with just a touch of cinnamon.
Bananas Foster is one of New Orleans’ most famous desserts and my first trip to New Orleans would not have been complete without eating Bananas Foster at Brennan’s. My version is non-alcoholic, but at Brennan’s it’s fun to watch your waiter flame the dessert at your table.
My twist on Bananas Foster was also inspired by Katherine Martinelli’s new eBook, Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning, and her recipe for Caramelized Banana and Whipped Cream Stacks. Katherine is a Food and Travel Writer.
It’s a fun little eBook filled with easy to follow recipes and tips on using puff pastry to create luscious puff pastry recipes for brunch. It’s available at the Amazon Kindle store, as well as Barnes and Noble’s Nook. (You can also download it to your computer if you don’t have an e-reader.)
This recipe is so quick and easy, but elegant enough to serve to guests. I don’t usually serve ice cream for brunch, but I figure if Brennan’s can serve Bananas Foster for breakfast, I can certainly serve it for brunch.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Bananas Foster in Puff Pastry Shells
Ingredients
- 6 baked puff pastry shells*
- ¼ cup ½ stick butter
- 1 cup brown sugar
- ¼ teaspoon cinnamon
- pinch of salt
- 2 tablespoons water
- ½ teaspoon vanilla extract
- 4 firm ripe bananas sliced
- 2 cups vanilla ice cream
Instructions
- Melt butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon, salt, water and vanilla stir until smooth.
- Add the banana slices and stir to coat evenly. Allow to cook for 1 minute (don’t overcook the banana.) Remove from heat.
- Spoon ⅓ cup ice cream into each pastry shell. Spoon the caramelized bananas over the ice cream and pastry shells. Serve immediately.
Kesha
This recipe looks yummy! The cookbook sounds delightful:)
Erin@TheFoodMentalist
Yum! What a delicious combination – banana, pastry and caramel!
Amy
I adore puff pastry! This would be a wonderful cookbook to have on hand especially for parties and entertaining.
Peggy Clyde
I haven’t cooked with puff pastry very often. If I had this book I might be able to use puff pastry more. Thanks.
Lynda
This looks wonderful Barbara…I have not had Bananas Foster before, but would love this.
Bonnie
And I like you on FB.
Bonnie
I love that you left out the alcohol. I don’t like the after-taste. I’d love to win a copy of this book. Thanks for the recipe and the giveaway. Another great post Barbara.
Melissa B
I like BarbaraBakes on Facebook ( Melissas Favoritebooks )
Thanks so much!
readinginks ( at ) gmail ( dot ) com
Melissa B
I follow BarbaraBakes on twitter – @b_lisamb
Melissa B
This book looks great! I love trying new recipes!
Thanks for the giveaway! ~
Sue
Your bananas Foster looks yummy and fancy!
Kim
Thank you for a great giveaway.
Marianne
Just talking about it makes me want to go back to New Orleans!! I’ve never had Banana’s Foster, but this sounds wonderful!!! Thanks for the opportunity!!
Elaine
Looks lovely and doesn’t look like it would take too much time.
Christina C.
I follow you on twitter.
Christina C.
I’ve never had bananas foster before, but this looks delicious!
Cindy B.
I like Barbara Bakes on Facebook.
Cindy B.
I follow @BarbaraBakes on Twitter
Cindy B.
Look delicious, thanks for sharing.
Claire @ Claire K Creations
Oh how cute! I love how you’ve made the shells. Will have to give that a go.