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Banana Fosters Puff Pastry with Ice Cream

Yum! I'm making this.

Banana Fosters Puff Pastry with Ice Cream

This recipe is incredibly easy and is a stunner...hot caramelized bananas with toasted almonds on puff pastry with our rum toddy toffee sauce and vanilla ice cream.  If you don't want to add the puff pastry than you can also just pan fry the bananas with the rum toddy sauce and simply serve with vanilla ice cream like a true banana fosters. I will say, I am glad I added the puff pastry to the recipe, it makes a nice addition to the dish.  

Banana Fosters Puff Pastry with Ice Cream (serves 4)

Ingredients:

2 Store Bought Frozen Puff Pastry Sheets (I used Pepperidge Farm)
2 Large Ripe Bananas
1/3 Cup Sliced Almonds (quickly toast in pan until aromatic)
Wozz! Rum Toddy Toffee Dessert Sauce (stir well)
Vanilla Ice Cream
1 Egg (beaten for egg wash)

Banana Fosters Puff Pastry with Ice Cream Method:

Remove pastry from freezer and allow to thaw (follow instructions on package)

Preheat oven to 400 degrees.

Line baking tray with parchment paper.  Arrange one sheet of puff pastry on tray, then cut other puff pastry sheet into 1 inch wide long strips and arrange onto the puff pastry on tray to make a border.

Drizzle a few tablespoons of Wozz! Rum Toddy Toffee Dessert Sauce onto base of puff pastry (don't drizzle on border edges) and then add your toasted sliced almonds.  Set aside a little extra almonds for garnish at end.

Peel bananas and slice lengthwise into thirds.

In a hot non stick skillet on stovetop, on medium high heat, add 2-3 Tablespoons of Wozz! Rum Toddy Toffee Sauce, gently add your banana slices to skillet and caramelize for approximately 30 seconds or so.  No need to flip the bananas, just carefully remove with spatula and arrange onto puff pastry (caramelized side up) (don't worry if a banana breaks just line it up as best you can on the puff pastry and be careful not to burn yourself, because the rum sauce on the bananas gets hot). 

Beat egg in a small dish and then brush egg wash onto the borders of your puff pastry.

Place in oven and bake for 15 minutes.  It will puff right up but then as it rests will settle back down.  Serve with a scoop of vanilla ice cream and extra drizzle of rum toddy toffee sauce over top and additional sliced almonds. 

Enjoy! I know you will.

 


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