Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF

Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF

An upgrade to the classic Bananas Foster recipe


6 servings

  1. 300 g gluten-free puff pastry

  2. 100 g gold foil Stork block margarine

  3. 150 g soft brown sugar

  4. 1/2 tsp ground cinnamon

  5. 4 ripe bananas cut in half lengthways

  6. 1 tbsp vanilla extract

  7. 30 ml dark rum

  8. ice cream to serve – see my posted free-from recipes


  1. Preheat the oven to gas 5 / 190C / 375F

  2. Roll or pat out the pastry on a piece of parchment paper to an 9 inch square

  3. Chill in the fridge for 20 minutes

  4. Meanwhile, melt the margarine in a frying pan

  5. Stir in the sugar and cinnamon until dissolved

  6. Add the bananas to the pan and let cook for 3 minutes

  7. Pour the rum over and the vanilla. Let cook a further minute until the caramel has thickened

  8. Carefully transfer to an 8 inch square cake tin or glass dish, line the bananas up as neatly as you can and pour the caramel over

  9. Place the pastry square on top. It’ll shrink a bit while cooking so tuck it in as it’s a bit larger than the dish

  10. Bake for 30 minutes until the pastry is puffed and the sauce is seeping through the edges

  11. Let stand for 10 minutes to settle then turn out

  12. Serve cut into squares with ice cream. I have a few free-from ice cream recipes posted in my profile

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.