I have always thought that banana foster looked delicious. Many of the recipes I have seen for this dessert call for dark rum and sometimes banana liqueur to be added and then lit on fire. I am sure it makes for an impressive display, but I don’t keep rum or banana liqueur on hand and am too cheap to buy it for an occasional recipe. When I saw this recipe in Southern Living magazine I knew I had to try it since it didn’t call for alcohol. I have had the recipe for a long time just waiting for the perfect time to make it since it needs to be made and eaten immediately.
We are going to Ireland with some friends this week and at one of our planning meetings I made this dessert. I am not really into planning trips. I just want someone to tell me when and where to show up, and I will be there. I thought that my contribution to the meeting could be some yummy dessert. Everyone loved it! Southern Living seldom disappoints and this is no exception.
source: Southern Living magazine
- chopped pecans - 1/2 cup
- frozen puff pastry sheets, thawed - 1/2 (17.3 oz.) package
- parchment paper -
- butter - 1/4 cup
- firmly packed brown sugar - 1/2 cup
- orange juice - 1 tbsp
- vanilla extract - 1 tsp
- ground cinnamon - 1/2 tsp
- pinch of salt -
- bananas, cut into 1/3 inch-thick slices - 4
- vanilla ice cream -
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400°.
- Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10-inch square, carefully smoothing creases. Cut into 4 (4 to 5 inch) circles using a cutter. Place on a parchment paper-lined baking sheet.
- Bake at 400° for 10 to 15 minutes or until golden brown and puffed.
- Heat butter and sugar in large nonstick skillet over low.
- Heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute.Arrange pastry rounds on serving plates. Top each with about ½ cup banana mixture and ½ cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately.