Ingredients
1
sheet frozen puff pastry (from 17.3-oz package), thawed
1/4
cup butter
1/2
cup packed brown sugar
1
tablespoon orange juice
1
tablespoon water
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
Dash salt
4
bananas, cut into 1/3-inch-thick slices
1
cup vanilla ice cream
1/2
cup chopped pecans, toasted
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. On lightly floured surface, unfold pastry sheet. Roll into 10-inch square, carefully smoothing creases. Using 4- to 5-inch round cutter, cut out 4 rounds. Place on cookie sheet.
Bake 10 to 15 minutes or until golden brown and puffed.
In 10-inch skillet, cook butter and brown sugar over low heat 2 minutes or until sugar is melted. Stir in orange juice, water, vanilla, cinnamon and salt. Cook 2 minutes, stirring constantly with whisk, until mixture is blended and smooth. Add bananas; cook 1 minute. 4 Place pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/4 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans; serve immediately.
