Caramelised Banana Mille-Feuille

Ingredients (serves 4)

• 6 sheets filo pastry
• 40g butter, melted
• 2 tbs brown sugar
• 2 tbs flaked almonds
• 20g butter, extra
• 3 just-ripe bananas, peeled, thickly sliced
• 1/4 cup (55g) brown sugar, extra
• 2 tbs thickened cream
• 2 tbs water
• Double cream, to serve
• Icing sugar, to dust

Method

1. Preheat oven to 180°C. Line an oven tray with baking paper. Place a filo sheet on a clean work surface. Brush with a little of the butter and sprinkle with a little of the sugar. Continue layering with remaining filo, butter and sugar. Sprinkle the top layer with flaked almonds.
2. Use a large knife to trim edges. Cut filo sheet lengthways into thirds. Cut each filo strip into 4 even rectangles (you should have 12 rectangles). Arrange on the prepared tray. Bake in oven for 10 minutes or until lightly golden and crisp. Set aside to cool on the tray.
3. Melt extra butter in a large frying pan over high heat. Add banana and cook for 1 minute or until golden. Transfer to a plate. Add the extra sugar, cream and water and cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat and set aside to cool slightly.
4. Place a filo rectangle on a serving plate. Dollop with double cream and top with banana slices. Continue layering with remaining filo, cream and banana. Dust with icing sugar, drizzle with caramel sauce and serve immediately.