My birthday lands somewhere around Mardi Gras, and a few years ago I had the pleasure of flying down to New Orleans to celebrate both. I went full tourist mode and had to get bananas foster at Commander’s Palace, watching my server skillfully light my dessert ablaze tableside. It was absolutely delicious, and so I decided to mimic those flavors in a slightly less dangerous form of pastry. Nothing gets lit on fire in this recipe, but it does have all the telltale flavors. Dust with a little confectioners’ sugar and serve warm or, like traditional bananas foster, serve with a cold scoop of vanilla ice cream. I include a recipe here that pairs really well.

Makes 4 triangles


  • 6 tablespoons (85 grams) unsalted butter, divided
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoons dark rum
  • ¼ teaspoon vanilla extract
  • 2 ripe medium sized bananas (236 grams), sliced into ½-inch pieces
  • ¼ cup (27 grams) chopped pecans
  • 3 sheets frozen phyllo pastry, defrosted
  • 1 tablespoon granulated sugar
  • Confectioners’ sugar, for dusting


Make the Triangles:

  1. Preheat the oven to to 425ºF. Line a half sheet pan with parchment paper and set aside.
  1. In a saute pan over medium heat, melt 2 tablespoons of the butter. Add the brown sugar and as it melts, sprinkle with the cinnamon, rum and vanilla extract.
  1. As the mixture comes to a bubble, add the bananas and pecans, tossing with a spatula to coat. Allow the mixture to simmer until the bananas soften slightly and begin to break apart, about 3 minutes. Remove from the heat and allow to cool slightly.
  1. Melt the remaining 4 tablespoons of butter on the stove top or microwave and set aside.
  1. On a clean working surface lay down one sheet of phyllo with the long side facing you, brush with melted butter and sprinkle evenly with sugar.
  1. Lay the second sheet on top of the first, pressing down slightly to adhere. Coat with butter and sugar.
  1. Layer the third sheet, brush with butter but do not sprinkle with sugar. Cut the phyllo with a knife or pizza cutter lengthwise into four even sized strips.
  1. Place ¼ of the mixture at the top end of the strip, leaving about ½-inch at the top. Fold one corner down to form a triangle and continue to fold the triangle onto itself until the end of the strip. Set the triangle on the prepared baking sheet, brush the top with butter and repeat with the remaining phyllo and filling.
  1. Bake for 15 to 20 minutes or until golden brown. Let cool slightly or to room temperature for serving. Dust with confectioners’ sugar and serve with vanilla ice cream, if desired. Pastries are best the same day they are made, but can be refrigerated for up to 2 days. Reheat in the oven for a few minutes to crisp before serving.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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