Recipe

Salted caramel banana tans

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Salted caramel banana tans
  • 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

Salted caramel banana tans
  • 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.

Notes

Use brown sugar instead of demerara sugar.

The Latest from Food To Love