This banana dessert is a variation of the classic “Tarte Tatin”.
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3 tablespoons Land O Lakes® Butter
2/3 cup sugar
1/3 cup pecan halves
3 large firm bananas
2 tablespoons lemon juice
1 sheet (from 17 1/4-ounce package) frozen puff pastry dough, thawed
Heat oven to 425°F.
Melt butter in 11x7-inch baking pan in oven; sprinkle evenly with sugar. Top with pecans.
Cut bananas diagonally into slices. Place bananas over sugar, overlapping if necessary. Drizzle with lemon juice.
Unfold thawed pastry; stretch or roll slightly to fit pan. Place pastry over bananas. Tuck edges of pastry in around edges of filling.
Bake 30-35 minutes or until pastry is golden brown and sauce is bubbly.
Loosen edges of pan with spatula or knife. Carefully invert onto serving platter. Sprinkle with powdered sugar. Serve warm.
Make sure thawed puff pastry does not become warm or it may not rise properly. When rolling, work from center of dough toward edges taking care to keep consistent thickness.
If using a glass baking dish, reduce oven temperature to 400°F. Bake as directed above.
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I made this years ago and got requested to make it again - it's a great dessert that's easy to make - I use walnuts instead of pecans and make it is a little deeper cookie sheet so it's easier to flip over onto another cookie sheet
This was a very quick dessert and great use of some slightly over-ripe bananas. The only downside was that it got a little soggy, but that didn't detract from it at all. I would absolutely make this again. It would be great with a little