Deconstructed Banana Cream Pie Bananas Foster Variation
Indulge in a modern twist on two classic desserts with this Deconstructed Banana Cream Pie Bananas Foster Variation. Perfectly caramelized bananas in a rich brown sugar and dark rum sauce are layered with velvety homemade vanilla custard and golden, flaky puff pastry for a luxurious treat that's as stunning as it is delicious. This deconstructed dessert reimagines the elegance of bananas foster and the comforting charm of banana cream pie, offering a balance of textures and flavors in every bite. With notes of cinnamon and a drizzle of caramel sauce, this easy-to-assemble dessert is perfect for impressing guests at your next dinner party or treating yourself to something extraordinary. Ready in under an hour, it’s a show-stopping combination of creamy, crispy, and caramelized perfection!
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Recipe Information
Ingredients
- 3 large Bananas
- 0.5 cup Brown sugar
- 4 tablespoons Unsalted butter
- 2 tablespoons Dark rum
- 0.5 teaspoon Ground cinnamon
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Sugar
- 3 tablespoons Cornstarch
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 sheet Puff pastry sheet
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Preheat the oven to 400°F (200°C).
Thaw the puff pastry sheet according to package instructions and cut it into 2x3-inch rectangles. Arrange them on a parchment-lined baking sheet, prick each piece with a fork to prevent puffing, and bake for 10–12 minutes or until golden brown. Set aside to cool.
In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the milk and heavy cream while stirring to combine.
Cook the mixture over medium heat, stirring constantly, until it begins to thicken. In a separate small bowl, whisk the egg yolks.
Slowly temper the egg yolks by adding a few spoonfuls of the hot cream mixture to the yolks while whisking. Then, pour the tempered yolk mixture into the saucepan.
Continue cooking over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap pressed against the surface to prevent a skin from forming, and refrigerate until chilled.
For the bananas foster, slice the bananas into diagonal pieces. Heat a large skillet over medium heat and melt the butter. Stir in the brown sugar and cinnamon until combined.
Add the banana slices and cook for 1–2 minutes on each side, until caramelized. Remove the skillet from heat and carefully add the dark rum. Return the skillet to the heat and allow the alcohol to cook off, about 30 seconds. Remove the bananas from the heat and let them cool slightly.
To assemble, spoon a dollop of chilled custard onto a plate. Lay a piece of crispy puff pastry over it. Arrange caramelized bananas on top, followed by another layer of custard and puff pastry, if desired.
Drizzle any leftover caramel sauce from the skillet over the plated dessert. Dust with powdered sugar before serving.
Nutrition Facts
Calories |
5133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.8 g | 433% | |
| Saturated Fat | 160.9 g | 804% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1371 mg | 457% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 433.4 g | 158% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 244.1 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 526 mg | 40% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2281 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
