Photo: Jennifer Davick; Styling: Rose Ngyuen
Prep Time
10 Mins
Cook Time
5 Mins
Bake Time
25 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400°.

Step 2

Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10-inch square, carefully smoothing creases. Cut into 4 (4- to 5-inch) circles using a cutter. Place on a parchment paper-lined baking sheet.

Step 3

Bake at 400° for 10 to 15 minutes or until golden brown and puffed.

Step 4

Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute.

Step 5

Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately.

Step 6

*Frozen puff pastry shells may be substituted for frozen puff pastry sheets.

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