Name: Salted caramel banana tans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup store-bought caramel sauce; 1 tablespoon demerara sugar; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1 sheet frozen shortcrust pastry, thawed; 1 egg, lightly whisked; 4 bananas, sliced; 300 millilitre cream, whipped

Ingredients

3/4 cup store-bought caramel sauce

1 tablespoon demerara sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 sheet frozen shortcrust pastry, thawed

1 egg, lightly whisked

4 bananas, sliced

300 millilitre cream, whipped

Method

1.Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Whisk caramel in a small bowl until smooth; chill for 30 minutes to firm. Combine sugar, salt and cinnamon in a small bowl.

2.Cut pastry sheet in half, then cut each half into quarters to make 8 rectangles in total. Transfer to prepared tray; brush lightly with egg. Sprinkle tops evenly with sugar mixture. Bake for 12-15 minutes or until golden and cooked. Cool on tray.

3.Spread pastry with caramel; top with banana, then cream. Serve.