Petite Bananas Foster Pastry Cups recipe

Serves: 24

1 package (9.5 ounces) Pepperidge Farm Mini Puff Pastry Shells
4 tablespoons butter
3 medium bananas, diced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon dark rum or brandy (optional)
Vanilla ice cream OR sweetened whipped cream (optional)

Bake, cool and remove the "tops" of the shells according to the package directions.

Heat the butter in a 10-inch skillet over medium-high heat. Add the bananas, brown sugar and cinnamon. Cook for about 2 minutes or until the bananas are almost soft, stirring occasionally.

Add the rum to the skillet, if desired. Cook for 2 minutes more.

Divide the banana mixture among the pastry shells. Top with the ice cream and sprinkle with additional cinnamon, if desired. Serve immediately.

Recipe and photograph provided courtesy of Campbell's Kitchen.