Bananas Foster over Puff Pastry

Bananas Foster over Puff Pastry

Campbell's Kitchen 0

"Even better than the classic version, this Bananas Foster is served over a round of flaky Pepperidge Farm® pastry and decorated with a spoon of cinnamon-spiked sour cream."

Ingredients 50 m {{adjustedServings}} servings 492 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
  2. Unfold pastry sheet on lightly floured surface. Trim pastry to make 9-inch circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.
  3. Cut bananas in half lengthwise and then crosswise into slices.
  4. Mix 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and toss to coat.
  5. Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.
Tips & Tricks
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  • Substitution: 1 tablespoon of rum extract can be used in place of 1/4 cup rum.
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Reviews 10

  1. 13 Ratings


GREAT GREAT GREAT! The first time I made this I did it exactly as the recipe called for and it was wonderful however, the next time I did play with it a little bit. Since I love banana daiquiris I added a pinch of nutmeg and a little splash of vanilla, and it just took it to the next level. I would caution not to let the banana mixture sit too long on the pastry before serving as it could get a little soggy so assemble and serve right away.


This was a hit tonight at dessert!!! I did assemble mine slightly different. First, 3 of my bananas were ripe & 3 were still slightly green, so I threw the green bananas in the oven at 350 for 20 minutes and then let them cool. Once cooled I threw them into the KitchenAid mixer & beat them until smooth; then combined them into my sour cream mixture. I opted to make 4 very fat individual circles from 1 puff pastry sheet & topped each with the sour cream/banana mixture. I then sliced up only one of the ripe bananas and topped all 4 pastries with the slices (there were plenty of slices for each). Finally, once I made the rum sauce I spooned it evenly into 4 seperate bowls, placed the pastries and then dusted the tops with more cinnamon (as I wanted that flavor punched up a bit). I let them sit in the microwave until dinner was finished (to keep them warm) & then they were devoured by everyone come dessert. My only thought was that sometimes the flavor of rum was a bit strong in a few bites, so if you do not enjoy rum flavor I would probably cut back on it a little bit. All in all, it was a success & everyone loved the presentation as well as the taste! :)


This recipe was super easy! I did make a few adjustments, I didn't have any puff pastry so I used Pillsbury Recipe Creations Crescent dough and baked that, then added the banana mixture over that. I also did not have any cool whip, so I used some heavy whipping cream, sugar and imitation rum and whipped that to go over top....this is a quick yummy dessert in a fix! It is on my fave list!