- 4 tablespoons unsalted butter, softened
- 8 tablespoons light brown sugar
- 4 firm ripe bananas, peeled, cut on a diagonal into 1/4″-thick slices
- 4 6″ rounds puff pastry cut from one package of puff pastry, thawed
- Special equipment: Four 5″-diameter, 1″-high crème brûlée dishes
- Preheat oven to 400°F. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 tablespoon butter. Sprinkle each evenly with 2 tablespoons sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
- Bake until pastry is golden and puffed and filling is bubbly, 20-25 minutes. Invert onto plates.