Ingredients Jump to Instructions ↓

  1. 1 cup packed brown sugar

  2. 1 tablespoon water

  3. 3 tablespoons cold butter, divided

  4. 3/4 cup heavy whipping cream

  5. 1/2 teaspoon vanilla extract Dash salt BANANA BUNDLES:

  6. 1 cup sliced firm bananas

  7. 1 tablespoon butter, melted

  8. 1 tablespoon brown sugar

  9. 1/4 teaspoon ground ginger Dash ground cinnamon

  10. 1 sheet frozen puff pastry, thawed Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a heavy saucepan, combine the brown sugar, water and 1 tablespoon butter. Bring to a boil over medium heat without stirring. Cover and cook for 3 minutes. Stir in cream. Cook and stir over medium-high heat just until mixture comes to a boil, about 1 minute. Remove from the heat. Whisk in vanilla and salt. Cut remaining butter into small pieces; whisk into sauce, a few pieces at a time, until smooth. Set aside and keep warm. In a small bowl, combine the bananas, butter, brown sugar, ginger and cinnamon. Unfold puff pastry. On a lightly floured surface, roll out pastry to a 12-in. square. Cut into four squares; lightly brush edges with water. Place 1/4 cup banana mixture in the center of each square. Bring corners of pastry over filling and twist to form a bundle; pinch edges closed. Place on an ungreased baking sheet. Bake at 400° for 15-18 minutes or until golden brown. Sprinkle with confectioners’ sugar; serve warm with caramel sauce. Yield: 4 servings.


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