Creamed bananas in puffed pastry shells recipe

Creamed Bananas in Puffed Pastry Shells recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Creamed bananas in puffed pastry shells is a delightful dessert that combines the sweetness of ripe bananas with the light and flaky texture of puffed pastry. This recipe offers a unique twist on traditional banana desserts, as the bananas are cooked in a creamy sauce before being nestled into golden pastry shells. The result is a heavenly combination of warm, caramelized bananas and buttery pastry that is sure to satisfy any sweet tooth. Perfect for special occasions or simply indulging in a sweet treat, this recipe is a must-try for banana lovers.

Keywords: creamed bananas, puffed pastry shells, dessert, caramelized, sweet treat

Creamed bananas in puffed pastry shells recipe details

Creamed bananas in puffed pastry shells recipe, recipe Rating: 4.7
Number of votes:125

Ingredients

1 package Pepperidge Farmpuff pastry shells

3 ripe (not overripe) bananas

Hershey’schocolate syrup

Cream Sauce:

1 Tablespoon flour

4 eggs yolks

1 Tablespoon vanilla extract

2 cups whipping cream

1/2 cup sugar

2 scoops vanilla ice cream

Instructions:

Bake pastry shells as directed on the box. Remove the top and inside. (You can save the tops and top the pastries with them if you’d like.) Allow to cool. Place pastries on 5 dessert plates. Chop bananas into bite-sized pieces and add then to cream sauce (below). Pour into pastry shells, allowing some to spill out over the edge onto the plate. You can place a top decoratively on some of the fallen filling or on the top if you’d like. Drizzle with chocolate syrup and serve immediately.

Cream Sauce: Combine flour, egg yolks, and vanilla in bowl; set aside. In a saucepan over medium heat, bring whipping cream and sugar to a boil; remove from heat. Stir a small amount of hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat and stir in ice cream. Allow to chill in refrigerator overnight.

Serves: 6