Ingredients
- 8 tbsp light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground ginger
- 4 tbsp unsalted butter room temperature
- 3-4 each bananas ripe, but firm
- 4 tsp dark rum spiced, preferrably
- 1 sheet puff pastry
- 4 5" round x 1" high ramekins
Servings: people
Instructions
- Preheat oven to 400℉. In a small bowl combine brown sugar and spices. Smear 1 tbsp of butter onto the bottom of each 5" round x 1" high ramekin. Sprinkle an approximate 2 tbsp brown sugar spice mix over butter. Slice bananas into approximate 1/8" slices and arrange in a concentric circle over the brown sugar, overlapping each slice just slightly. Drizzle 1 tsp rum evenly over bananas.
- Cut puff pastry rounds to fit the ramekin and prick with a fork. Lay pastry over bananas, tucking in the edges. Arrange ramekins on a large cookie sheet to catch any drips. Bake in preheated oven for 30 minutes until puff pastry is puffed and golden. Remove from oven and allow to rest for 1-2 minutes. Invert each ramekin onto serving plate and serve with vanilla or caramel ice cream.
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