A delicious Banana pastry.


  • Caramel

  • 250 g caster sugar

  • 60 ml Water

  • 80 ml Dark Rum

  • 60 ml Cream

  • Tart

  • 6 x 10 cm Puff pastries circles

  • 4 large Cavendish Bananas thickly sliced diagonally

  • 1 Egg beaten


  • 1.

    To prepare caramel, place castor sugar and water in saucepan, stir then let sit, bring to boil until quite dark, do not let caramelise. Add rum, pour in cream.

  • 2.

    Cut butter puff pastry into 6, 10cm circles.

  • 3.

    Slice bananas.

  • 4.

    Pour in caramel to about ΒΌ or 1/3 of the mould.

  • 5.

    Arrange bananas into the bottom of the tins.

  • 6.

    Put puff pastry on top, brush with beaten egg. Do not tuck pastry in or make tight, it must breathe.

  • 7.

    Place on middle tray in oven at 220 celsius for 8-10 minutes.

  • 8.

    To serve, turn mould upside down onto plate and remove tin with tongs.

  • 9.

    Add a dollop of icecream on top and dust with icing sugar.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings