In a large pan sprinkle the sugar and make as much as possible one layer.

Slowly melt the sugar on low heat until it colors. Don't walk away, it burns quickly.

When the amber is colored, turn the heat off.

Warm the whipped cream and pour it with the caramel (do not add cold cream, then it's gonna be a lot of sizzling and splashing).

Put the caramel sauce on low heat, add the butter and stir until you have a nice liquid sauce.

Allow to cool to room temperature.

Preheat the oven to 200 degrees Celsius.

Line a baking plate with baking paper.

Cut the sheets of puff pastry into two and place on the baking sheet.

Bake the puff pastry in 15 minutes golden brown.

Allow to cool to room temperature.

Half the puff pastry sheets.

Cut the banana into slices of 0.5 cm thick.

Whisk the cream with the tablespoon of sugar until you've got whipped cream.

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).

Divide some slices of banana on the cream.

Place the top of the puff pastry on it.

Pour some caramel sauce on top.

Serve immediately.