These crunchy little puff pastries are filled with spiced banana
and topped with an easy and delicious caramel sauce. They’re perfect
for neighbor treats or Christmas brunch!
The fact that I am posting these today is a Christmas miracle. I’ve had this idea for ages, but every time I made them, something went a little wrong. Caramel too hard, puff pastry that unraveled from neat rolls to baking-sheet Nazca lines. But that Christmas magic has kicked into gear and I am so excited to finally share them with you! I hope you love them as much as I do.
Banana, cinnamon & cardamom pastries with honey caramel sauce are a twist on sticky caramel buns. They’re loaded with bananas, cinnamon, and just a hint of cardamom, and drizzled with a caramel sauce you’ll want to eat with a spoon. This recipe makes a lot of caramel to accommodate those who use it generously, so if you have any leftovers, it’s great with cake, ice cream, and apple slices.
We’ll use store-bought puff pastry (honestly, who has time to make their own?), which is a flaky and crunchy alternative to yeast dough and means they require zero rising time. I am not a patient person, so that’s always a big plus for me. We cook down sliced bananas with butter, brown sugar, cinnamon, and a large pinch of salt until it makes a thick & fragrant paste. The banana isn’t going to cook down all the way, and that’s okay.
Next, we’ll sprinkle the thawed puff pastry with melted butter, brown sugar, cinnamon, and cardamom, and then slather it with the banana paste. Roll up the pastry and chill it (this is to make sure the butter in the pastry isn’t melted, or else it won’t puff). We’re going to use a muffin tin because it keeps the rolls from falling apart and helps them rise neatly.
The caramel sauce is also so easy. All you do is put everything in a pot and melt it together until it’s thick and bubbly. So easy, so quick, and so, so delicious. This one doesn’t usually turn into a rock in the fridge, either, which means it’s pretty easy to handle even a few days after you make it. However, if it gets too hard, no need to worry: just heat the caramel up in the microwave in 30 second intervals until it’s liquid again.
Banana & cardamom pastries taste like Christmas morning. They’d be great for Christmas breakfast or brunch, or on a plate of treats for the neighbors. They are luscious and messy. Definitely eat them with a fork and extra caramel sauce.
banana, cinnamon & cardamom pastries with honey caramel sauce
time: ~1 hour + 10 minutes (but half of that is baking time)
makes 18 small pastries
for the pastries:
4 tbsp butter, divided
3 bananas, peeled and sliced (should be spotty but not totally brown)
¼ cup + 2 tbsp brown sugar, packed (preferably dark but light will work)
3 tsp cinnamon, divided
large pinch of salt
1 package (2 sheets) puff pastry, thawed
1/2 tsp cardamom
for the caramel sauce:
1 ½ cups dark brown sugar, packed
¾ cup butter
½ tsp salt
1/3 cup honey
1/4 cup cream, plus more if necessary
directions
- Make banana filling. Melt 2 tablespoons of butter in a large pan over medium heat. Add sliced bananas, ¼ cup brown sugar, 1 teaspoon of cinnamon, and pinch of salt. Cook, stirring often, for about 10 minutes, until it all forms a fragrant paste. The bananas won’t totally disintegrate, which is fine. Just smash up any larger banana bits with whatever spatula or wooden spoon you use to stir it.
- Fill, roll, and cut pastry. Lay out both of the puff pastry squares on a large cooking sheet or other clean surface. Sprinkle each one with 1 tbsp melted butter, 1 tbsp brown sugar, 1 tsp cinnamon, and ¼ tsp cardamom. Spread each pastry sheet with half the banana mixture. Roll up the pastry squares—if yours are rectangular, roll them long end to long end. Don’t roll them too loosely, but don’t squish out all the filling, either. Chill in the fridge, covered, for 30 minutes.
- Bake. When ready to bake, preheat the oven to 350 F and grease a muffin tin (or two). Cut each roll into nine equal pieces and set one roll into each muffin round. It’s okay if they’re a bit lopsided—the muffin round will shape them. Bake for 25-30 minutes, or until pastry is puffed and brown.
- Make caramel sauce. While the pastries are baking, make the caramel sauce. Melt the butter over medium heat, then add the sugar a little at a time, stirring constantly. Add the salt and honey. Cook without stirring until thickened and bubbly, turning the heat down a notch or two if necessary. Add heavy cream, then allow to boil for about a minute. Remove from the heat and set aside to thicken a little further.
- Serve. Carefully remove pastries from the muffin tin and transfer to a plate or other serving dish. Drizzle the caramel over the pastries immediately and serve warm.
These will keep for up to a week, covered tightly and refrigerated, but they’re best in the first few days. If your caramel ends up hard, just be sure to reheat before eating.
