Bananas are my absolute favorite fruit. I love them. When eating one by itself, I actually prefer them green which some people hate. Different strokes for different folks, right?
I took a trip to my parent’s recently and the moment I stepped in the house, I smelt something that I could literally taste and that made my mouth water. When I walked into the kitchen, these pretty little things were sitting on the table. She slightly changed a couple things on this recipe found on Pepperidge Farm. I’d be lying to you if I said I had just one. I couldn’t stop. These tasty delicacies just melt in your mouth! Place a scoop of ice cream on the tops of these warm swirls, and you my friends will be biting into heaven. Not. Even. Joking. Good luck stoping at just one… they are THAT spectacular!
This is an easy dessert, guaranteed to “WOW!” your guests! This dessert whips up in MINUTES!
Caramel Banana Swirls
By February 17, 2013
These literally melt in your mouth! While they are warm, top them with some ice cream and you will be blown away by a flavor explosion!
IngredientsPrint This Recipe
- 1 sheet Puff Pastry thawed
- flour just to lightly coat surface for rolling
- 1/3 cup sugar
- 3 bananas peeled and cut into thin slices
- 1/2 cup caramel sauce
- ice cream
- Preheat oven to 400 degrees F.
- Layout puff pastry over lightly floured surface and sprinkle top with half of sugar. Using a rolling pin, gently roll over Puff Pastry sheet to get the sugar pressed into it.
- Turn Puff Pastry over and sprinkle with remaining sugar. Gently roll Puff Pastry again.
- Arrange thinly sliced bananas over the top of puff pastry.
- Sprinkle cinnamon lightly over the top of bananas.
- Roll up Puff Pastry like a jelly roll and cut into 1-inch slices. You will end up with about 12 slices.
- Arrange on a lightly greased baking sheet.
- Bake at 400 for about 18 minutes or until it turns golden in color. Flip swirls over and bake other side for about 4 additional minutes.
- Let pastries cool slightly then drizzle with caramel sauce and ice cream.
(recipe very slightly adapted from: Pepperidge Farm)