Ingredients:

• 50 grams unsalted butter
• 1/2cup dark brown sugar
• 1/3 cup thicken cream
• 1/2 teaspoon salt
• 4-5 bananas, sliced lengthways
• 1 sheet puff pastry
• 1 tablespoon of full cream milk OR 1 egg beaten

Method:

1. The pan – I like to use a cast iron 20cm diameter pan for this. You can use also use stainless steel or any pan that is stove and oven proof. If you do not have one that’s ok, you will just need a 20cm pie dish and we can pour the prepared salted caramel in there.
2. Flip your pan top side facing down on your sheet of puff pastry and cut a perfect circle, place aside.
3. Place butter and dark brown sugar in the pan, stirring on medium heat until dissolved – should only take 3-4minutes.
4. Pour in thickened cream and salt and stir for 3-4 more minutes until sauce bubbles and thickens slightly.
5. Turn the heat off and arrange bananas over the caramel sliced down first. Please be careful doing this as the caramel is so hot and can burn your fingers. Use tongs or a fork slowly laying bananas down avoiding touching or splashing caramel.
6. Lay the puff pastry over the bananas and brush with milk or egg wash
7. Bake uncovered on the second bottom shelf of the oven for 15-20minutes or until pastry is golden.
8. Carefully remove from the oven and allow to sit for 5-10 minutes before flipping it onto a dish/platter – Also be super careful doing this to avoid a caramel burn.

Tips/Substitutions:

• • Serve warm with vanilla bean ice-cream

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