You will love this banana Napoleon with caramel if you have a sweet tooth. It is a delicious variation on the typical Dutch pink Napoleon (or Mille Feuille), and it's got a fresh banana, whipped cream, and a delicious caramel sauce. And crispy puff pastry, which of course, should not be missing. An easy, tasty, and simple recipe for a delightful treat!
Banana Napoleons with Caramel
A dessert, a pastry, okay, opinions are divided on this. But everybody is on the same page when stating that these banana napoleons with caramel are very tasty.
And luckily, it's also easy to make. The only tricky part is making the caramel sauce. And especially the caramelization of the sugar. Never, ever run away. That's one of those things that you have to stick with.
And when throwing a party and want to serve this crispy banana mille-feuille? Then you can prepare the recipe very well in parts in advance. First, make the caramel sauce, bake the puff pastry, and beat the whipped cream. Then you have to stack it quickly when serving time is there. This way, you serve everyone a fresh pie.
What do you need for Banana-Caramel Napoleons?
To prepare these Banana Napoleons with Caramel, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Puff pastry - This recipe uses slices of butter puff pastry, which gives an airy, crispy crust. The sheets are 4 x 4 inches (10 x 10 cm). You can use fresh or frozen puff pastry, but remember to thaw before using. If the dough is larger, use a pizza cutter or sharp knife to adjust the size.
- Sugar, cream, and butter - The ingredients for the caramel sauce. First, heat the sugar until it becomes an amber color. Then mix the sugar with butter and cream into a delicious sauce. Please note that the sugar may splash, so cover yourself and wear safety goggles.
- Cream and sugar - With this, we make the whipped cream for the filling. You can optionally add a bag of Klopfix so that the Whip-it cream does not run out. You can find it online here: .
- Banana - Bananas discolor quickly, so make this tompouce at the last minute. To prevent discoloration of the banana, you can brush it with lemon juice to keep it for an hour.
How to prepare Banana Mille Feuille?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Make the caramel sauce by heating sugar until it is amber-colored. Heat the cream and pour it over the caramel. Then add the butter and stir until you have a nice sauce. Let cool to room temperature.
- Bake the puff pastry for 15 minutes until golden brown. Let cool and cut the slice in half (see photo). Beat the whipped cream until stiff, and spread the whipped cream over the bottom of a piece (so per two sides, pipe on one side with whipped cream). The easiest is with a piping bag, but you can also scoop whipped cream onto the puff pastry with a spoon.
- Cut the banana into slices and place it on the whipped cream. Place the second slice of pastry on top.
- Pour caramel sauce over the puff pastry. Easy is to use a piping bottle, but a measuring cup or spoon certainly works too.
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- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- baking plate
- Parchment paper
- piping bag with a big nozzle (optional)
- Piping bottle (optional)
- 1 cup sugar
- ½ cup cream
- 1 tablespoon butter
- 2 sheets puff pastry 4 x 4 inches (10 x 10 cm)
- 1 banana
- 1 cup cream
- 1 tablespoon sugar
Ingredients you need per step are listed below the step in Italic
- In a large pan sprinkle the sugar and make as much as possible one layer.1 cup sugar
- Slowly melt the sugar on low heat until it colors. Don't walk away; it burns quickly.
- When the sugar is amber colored, turn the heat off.
- Warm the cream and pour it with the caramel (do not add cold cream; then, there will be a lot of sizzling and splashing).½ cup cream
- Put the caramel sauce on low heat, add the butter and stir until you have a nice smooth sauce.1 tablespoon butter
- Allow to cool to room temperature.
- Preheat the oven to 390 °F (200 °C).
- Line a baking plate with baking paper.
- Cut the sheets of puff pastry into two (vertical or horizontal, it doesn't matter) and place on the baking sheet.2 sheets puff pastry
- Bake the puff pastry for 15 minutes to a golden brown color.
- Allow to cool to room temperature.
- Half the puff pastry sheets.
- Cut the banana into slices ¼ inch (0.5 cm) thick.1 banana
- Whisk the cream with the tablespoon of sugar until you've got whipped cream.1 cup cream, 1 tablespoon sugar
- Place the bottom of the puff pastry on a plate.
- Pipe some whipped cream on top (the most simple way is using a piping bag).
- Spread some slices of banana into the cream.
- Place the top of the puff pastry on it (baked side up).
- Pour some caramel sauce on top.
- Serve immediately.
- Because this Napoleon is made with fresh fruit, you cannot keep it for long. Make it fresh and keep it covered in a cool place (max. 1 to 2 hours) until use.