Categories: Fruit desserts

Ingredients

• 1/2 pkg. Pepperidge Farm frozen puff pastry sheets (1 sheet)
• 6 medium bananas
• 1/2 cup plus 1 Tbsp. packed brown sugar, divided use
• 1/4 cup rum OR 1 Tbsp. rum extract
• 2 Tbsp. butter OR margarine
• 1 Tbsp. lemon juice
• 1/2 tsp. ground cinnamon, divided use
• 1 cup sour cream

Directions

1. Thaw pastry sheet at room temperature 30 minutes. Heat oven to 425 degrees.

2. Unfold pastry. Trim pastry to make 9-inch circle. Place in a baking sheet. Bake 10 minutes or until golden. Remove from baking sheet and cool on wire rack.

3. Peel bananas. Cut in 1/4 to 1/2-inch thick slices; set aside.

4. In a skillet, mix the 1/2 cup brown sugar, rum, butter, lemon juice and 1/8 tsp. of the cinnamon. Heat to a boil. Cook stirring until mixture thickens, about 2 minutes. Add bananas and stir until coated.

5. In a medium bowl, mix sour cream, remaining sugar and remaining cinnamon until smooth. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges to serve.

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