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Bananas Foster Tart

(33)
  6 reviews
  • 30 min prep time
  • 60 min total time
  • 10 ingredients
  • 10 servings
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Capture classic Bananas Foster flavors in an easy refrigerated pie crust, and you have a winner!

Bake-Off® Contest 38, 1998
Brenda Elsea
Tucson, Arizona

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

2
medium bananas, cut into 1/4-inch-thick slices
4 1/2
teaspoons light rum*
2
teaspoons grated orange peel
2/3
cup chopped pecans
2/3
cup packed brown sugar
1/4
cup whipping cream
1/4
cup butter or margarine
1/2
teaspoon vanilla

Topping

Vanilla ice cream, if desired

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool 5 minutes.
  • 2 In small bowl, mix bananas and rum to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.
  • 3 In heavy 2-quart saucepan, mix brown sugar, whipping cream and butter. Cook and stir over medium-high heat 2 to 3 minutes or until mixture boils. Cook 2 to 4 minutes longer, stirring constantly, until mixture has thickened and is deep golden brown.
  • 4 Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool 5 minutes.
  • 2 In small bowl, mix bananas and rum to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.
  • 3 In heavy 2-quart saucepan, mix brown sugar, whipping cream and butter. Cook and stir over medium-high heat 2 to 3 minutes or until mixture boils. Cook 2 to 4 minutes longer, stirring constantly, until mixture has thickened and is deep golden brown.
  • 4 Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator.

Expert Tips

*To substitute for rum, mix 1/2 teaspoon rum extract with 4 teaspoons water.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
150
% Daily Value
Total Fat
17g
25%
Saturated Fat
7g
33%
Trans Fat
0g
0%
Cholesterol
20mg
7%
Sodium
140mg
6%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
5%
Sugars
18g
18%
Protein
1g
1%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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