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I invented this Creamed Bananas in Puffed Pastry Shells recipe one day when I was a fairly new innkeeper. I was having an overnight inspection to become part of the Bed and Breakfast Innkeepers of Colorado Association. There was a 190 point inspection checklist at the time, including an overnight stay by the inspector. I served a 3-course breakfast every day of the nearly 18 years I was an innkeeper, and that morning the dessert I had planned flopped so I had to come up with something else, quick! I had some puff pastry shells in the freezer, some bananas, and some leftover cream sauce from a breakfast I had made the day before, so I whipped this up.

A number of years later I entered this recipe in a Pepperidge Farm baking contest and it won first prize! It is a seemingly fancy dessert, but really easy to make.

*Don’t be put off by the time frame it takes to make these, it’s mostly chill time in the refrigerator. Or, if you don’t want to chill it, you can serve the sauce warm as well. Either way it’s delicious!

Watch the video demonstration on how to make these Creamed Bananas in Puff Pastry Shells by clicking here!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 6 Hours and 15 Minutes
Cook Time: 30 Minutes
Total Time: 6 Hours and 45 Minutes
Servings: 6


  • 1 1/2 tsp flour
  • 2 egg yolks
  • 1 1/2 vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 large heaping scoop French Vanilla, or Vanilla Bean ice cream
  • 1 package frozen puff pastry shells
  • 3 ripe (not overripe) bananas
  • Cream Sauce
  • Chocolate Syrup
  • Fresh mint leaves and strawberries for garnish



  2. In a small bowl combine flour, egg yolks and vanilla; set aside. In a saucepan over medium heat, bring the cream and sugar to a simmer; remove from heat. Stir a small amount of hot cream mixture into egg yolk mixture; return to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat and stir in ice cream. Allow to chill in refrigerator for several hours, or overnight.


  4. Bake pastry shells according to package directions. Remove the top and scrape out the doughy inside, being careful not to tear the pastry shell walls; place on serving plates.

  5. Chop bananas into bite-sized pieces and add to cold cream sauce (warm sauce that hasn't been chilled is just as good). Pour into pastry shells, allowing some to spill out over the edge and onto the plate. Drizzle with chocolate syrup and garnish with mint and strawberries. Serve immediately.

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