Bananas Foster Pop Tarts
These Bananas Foster Pop Tarts will change your life. Or, maybe just your breakfast routine!
I’ve heard people talk about making homemade pop tarts forever, but never actually believed they could taste all that much better. I mean, isn’t there something oh so familiar about a box of pop tarts? Why would you want to make your own? Those thoughts vanished, however, once I made these Bananas Foster Pop Tarts.
Homemade is sooooo much better and I can only imagine that this sings true of other flavors; strawberry, blueberry, rhubarb, etc. The Bananas Foster Pop Tarts are flakey and light and the oozing of the butter, brown sugar, bananas and rum will have your heart beating in sheer happiness as the warm treat takes up real estate inside your body.
And if you’re unable to have the rum because you’re pregnant, nursing, or just avoiding alcohol in general you can easily use an imitation rum flavoring in lieu of the alcohol. I’d say no more than 1 teaspoon though- that stuff is strong.
Bananas Foster Pop Tarts
All the flavors of a bananas foster dessert baked into an individual pop tart breakfast pastry.
Ingredients
- 1 package pie crust (2 per container)
- 3 Tablespoons unsalted butter
- 1/2 cup brown sugar
- 2 ripe bananas, cut into 1/4-inch rounds
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Pinch of freshly grated nutmeg
- 1 teaspoon pure vanilla extract
- 1/4 cup dark rum
- For the Glaze:
- 1 cup confectioners sugar
- 1/2 teaspoon rum (if desired)
- brown sugar (for topping)
Instructions
Preheat oven to 350 degrees.
Melt the butter and sugar in a saute pan over medium heat until the butter has melted and the sugar is combined. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 2 minutes more. Remove pan from heat and add the rum.
NOTE: If you add the rum to the hot liquid while using a gas range, the vapors will potentially ignite.
On a floured surface, roll out the pie crusts. Cut out rectangles about 4 1/2 inches tall by 3 inches wide. You need 2 rectangles per pastry. Add 1 1/2-2 heaping spoonfuls of the filling mixture to the base of the rectangles, in the center only, making sure to leave the edges clean. Top with additional pie crust and use a fork to crimp the edges to seal. Place on a parchment lined baking sheet. Repeat until desired number of pastries is reached.
Bake on a parchment lined baking sheet for 10-12 minutes, or until bubbly and golden brown. Allow to cool slightly before icing.
To make the glaze, combine 1 cup confectioners sugar and 2-3 tablespoons of water to get the consistency desired. Add the water gradually, 1 teaspoon at a time and whisk vigorously- add more water as needed. Add an additional 1/2 teaspoon of rum to the glaze, if desired. Pour the glaze over the pop tarts and sprinkle with brown sugar. Serve warm!
Notes
*Each piecrust will yield about 4 rectangles. You can use
the scraps to reroll the crust to get additional pastries if desired.
I made these with a refrigerated pie crust, but the next time around I’m going to make the crust used in this pie. I am absolutely certain that I will never eat another pop tart out of a box again and I am so excited about all the variations that you can make! I could start a serious Southern collection of pop tarts; King Cake, Pecan Praline, Bananas Foster….I could go on and on and on.
Seriously easily and I don’t know why I waited so long to play around with some unconventional pop tart flavorings. I guess I just needed the inspiration to “pop” into my brain. Get it? Pop. Like a pop tart.
I crack myself up sometimes.
What about you, have you ever tried your hand at pop tarts?
