for 8 portions
1 sheet of puff pastry, 9×9 in (23×23 cm)
8 tablespoons unsalted butter, 1 stick
1 cup brown sugar (220 g)
1 teaspoon vanilla
1 teaspoon cinnamon
vanilla ice cream, to serve
Preheat the oven at 375˚F (190˚C).
Using a 20 cm round cake tin, cut a circle out of the puff pastry. Using a fork, poke holes through the dough for ventilation. Set aside.
Cut off the top and bottom of the bananas, then cut two bananas in half crosswise and set aside.
In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until it is completely incorporated and the sauce appears amber in colour, about 5 minutes.
Add the vanilla and cinnamon. Stir until well blended.
Add the bananas to the pan and cook until softened, about 2 minutes.
Turn bananas to coat completely with caramel, then remove from pan. Reserve the caramel.
Grease the cake pan. Place the bananas in the bottom of the pan. Pour in the caramel sauce.
Cover the bananas with the puff pastry circle and make sure the edges are tucked into the pan.
Bake for 30 minutes, or until puff pastry is puffy and golden brown.
Cool at room temperature for at least 30 minutes before turning out onto a serving platter.
Slice and serve with vanilla ice cream.