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
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6 pieces store bought puff pastry, each 3 by 4-inches

1 cup heavy (whipping) cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

1 to 2 tablespoons dark rum

4 to 5 medium bananas

1 tablespoon lime juice

1 tablespoon orange juice

1 cup store bought caramel sauce


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
  4. Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
  5. 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.
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