Caramel Banana Tostada

Caramel Banana Tostada

Serves 6

Serve with chocolate and cajeta sauces, chile glazed pecans and your favorite ice cream.

Prepare the Chile Pecans and Cajeta Sauce in advance.

Chile Pecans:

  • 2 cups pecan pieces
  • 3 TB. maple syrup
  • 3 tsp. chile powder
  • pinch of cayenne pepper
  • 2 TB. sugar

Combine all ingredients except sugar and mix until pecans are well coated.

Spread pecans in a single layer on a baking sheet covered with parchment paper.

Bake at 350° for 10 minutes or until nuts are caramelized. Be careful not to burn them.

Cool and toss with sugar.

Cajeta Sauce:

  • 1 cup Cajeta Sauce (sold bottled in Hispanic markets)
  • 1 cup heavy cream
  • Heat heavy cream (do not boil), add the Cajeta Sauce and blend. Keep the sauce warm, or re-heat when ready to serve.

Caramelized Banana Tostada:

  • 2 sheets of frozen puff pastry dough
  • 3-4 medium size Bananas, ripe but firm
  • 2 TB. sugar
  • Chile Pecans (see recipe)
  • Cajeta Sauce (see recipe)
  • Warm Chocolate Sauce
  • Your favorite ice cream

Thaw puff pastry sheets on table for 5 minutes.

Using a 6 inch plate as guide, cut out 3 circles from each sheet with a paring knife.

Place circles of dough on parchment paper on a baking sheet (depending on size, you may need 2 baking sheets).

Thinly slice bananas, about the thickness of a nickel.

Layer banana slices on the dough circles starting even with the outer edge and overlapping them in concentric circles until the entire pastry is covered.

Sprinkle sugar evenly over the bananas.

Bake at 350° for 20 minutes until the pastry is golden brown and the bananas are caramelized.

Place warm tostada on a round dinner plate.

Make a zigzag pattern with the Cajeta Sauce around and including the edge of the tostada.

Make a Z pattern with the Chocolate Sauce across the top of the tostada.

Place a scoop of ice cream in the center and scatter the Chile Pecans over the tostada.