• Rabab Awada

Upside-Down Banana Tart


For 8 servings

  • 1 sheet puff pastry, 9x9 in (23x23 cm)

  • 6 bananas

  • 8 tablespoons unsalted butter, 1 stick

  • 1 cup brown sugar (220 g)

  • 1 teaspoon vanilla

  • 1 teaspoon cinnamon

  • vanilla ice cream, for serving


  • Preheat the oven to 375˚F (190˚C).

  • Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.

  • Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.

  • In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.

  • Add the vanilla and cinnamon. Stir until combined.

  • Add the bananas to the pan and cook until softened, about 2 minutes.

  • Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.

  • Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.

  • Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.

  • Bake for 30 minutes, or until the pastry is puffed and golden.

  • Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.

  • Slice and serve with vanilla ice cream.

  • Enjoy!