The gooey caramel sauce part of this recipe makes more than you need and keeps in the fridge for a week – but it's so delicious, it won’t last that long!
6 cooked mini vol au vent pastry cases
2- 3 ripe bananas
juice of 1 lemon
150 ml cream, whipped to soft peaks
Gooey caramel sauce
1 cup cream
1 cup brown sugar
1 tbsp butter
2 tbsp golden syrup
1 tsp vanilla extract
- Make the gooey caramel sauce. Place all ingredients in a pan and stir over heat until sugar has dissolved. Boil 5 minutes or until slightly reduced and a rich brown colour. This makes 1 ½ cups. A useful make-ahead sauce, this keeps for about 1 week in the fridge. You will only need to use 6 tbsp of it in the following process.
- Spoon 1 tablespoon gooey caramel sauce into each pastry case.
- Cut bananas on an angle into 1.5cm slices and toss in lemon juice immediately to prevent browning. Drain and place 3-4 slices on top of caramel.
- To serve: Serve immediately with whipped cream and extra gooey caramel sauce if desired.