- 1 sheet Pepperidge Farm® Puff Pastry
- 6 medium bananas, peeled
- 1/2 cup packed brown sugar
- 1/4 cup rum
- 2 tablespoons butter or margarine
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream
- 1 tablespoon packed brown sugar
- Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
- Unfold pastry sheet on lightly floured surface. Trim pastry to make 9-inch circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.
- Cut bananas in half lengthwise and then crosswise into slices.
- Mix 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and toss to coat.
- Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.