Preheat oven to 220°C. Place the caster sugar in a 20cm/8in non-stick ovenproof frying pan. Heat gently until the sugar turns to caramel. Once the sugar has dissolved and the caramel is golden-brown remove it from the heat and stir in the butter. Use a round 10cm-diameter pastry cutter to cut 2 discs from the pastry. Place the discs over the banana& cinnamon.  Fold over edges to enclose filling. Bake for 20 minutes or until golden. Turn out onto serving plates. Serve with ice-cream.

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