2 Tbs butter
1/4 cup packed brown sugar
2 ripe bananas halved lengthwise
1 sheet frozen puff pastry, thawed
chocolate syrup and vanilla icecream for topping
In a large skillet melt butter over medium heat. Stir in brown sugar until blended. Add bananas, stir to coat. Remove from heat and set aside.
Unfold puff pastry. Cut into four rectangles. Place halved banana in the center of each one. Overlap two opposite corners of pastry over banana. Pinch tightly to seal. Place on parchment paper-lined baking sheets. Bake at 400 for 20-25 minutes or until golden brown. Drizzle with chocolate syrup. Serve warm with vanilla icecream.
Yummy chocolatey fruity dessert!
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