Ingredients

  • 200g caster sugar
  • 50g unsalted butter 
  • Juice of 1 lemon, or a splash of rum
  • 8 medium bananas
  • Puff pastry
  • 12 fresh medjool dates
  • 1 tsp honey
  • Small handful of pecans
  • Vanilla bean ice cream to serve

Method

  1. Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Place the sugar into a large ovenproof frying pan, approximately 30cm in diameter (or you could line a round cake tin and pour the caramel into the base). Cook over a moderate heat until the sugar begins to melt and caramelise. Once the sugar is a dark amber colour, remove from the heat and add the butter and lemon juice (or rum). Stir until the butter has melted into the caramel. Be careful, as this will be very hot. 
  2. Peel the bananas and cut in half lengthways. Place the bananas cut side down into the hot caramel, making sure they are evenly distributed. If you’re using a cake tin, transfer the toffee mixture to a cake tin and place the bananas cut side down on top. Top with a circle of puff pastry, carefully tucking down the sides. 
  3. Bake for about 30-35 minutes or until the pastry is dark golden in colour.  
  4. Meanwhile, cover the dates with warm water and a teaspoon of honey. Leave to soak for 30 minutes. In a small pan, toast the pecans until they become fragrant. Remove from the heat and roughly chop into chunky pieces. Set aside.  
  5. Once the tatin is golden, remove from the oven and place a serving plate upside down over the top of the pan, and flip the tatin out. Be careful, as the caramel will be very hot and sticky. Pour over any excess caramel. Blitz the dates until smooth. Serve with vanilla bean ice cream, a drizzle of date syrup and a scattering of toasted pecans.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 27 February 2017

You may also be interested in…

Recipe

Mini christmas flavoured cakes with brandy & ginger icing

Mini Christmas-flavoured cakes with brandy & ginger icing

Take a break from the mince pies with these festive cakes

Read more…

Recipe

Luxury mincemeat filling

Luxury mincemeat filling

Get ahead of the festive frenzy by jarring up your pie filling in advance

Read more…

Recipe

Christmas-flavoured millefeuille

This festive millefeuille takes the concept of the mince pie to another level

Read more…

Recipe

Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

Read more…

Recipe

Hearty minestrone soup

Colourful and warming, this soup is perfect for those chilly autumn evenings

Read more…

Recipe

Broccoli with smoked anchovy beurre noisette

This simple dish is perfect as a starter or a side

Read more…

View the archive