Recipe courtesy of Emily Luchetti
Banana Napoleon with Rum Cream
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 537
- Total Fat
- 26 g
- Saturated Fat
- 12 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 55 mg
- Sodium
- 278 mg
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 537
- Total Fat
- 26 g
- Saturated Fat
- 12 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 55 mg
- Sodium
- 278 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.
- Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
- Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
- Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.
