Directions

1. Preheat oven to 425 degrees Fahrenheit.
2. Peel and cut bananas in half lengthwise.
3. In a saucepan, add the sugar and water, and stir to moisten the sugar: Once the pan is hot, don't stir with a spoon, as it may cause the sugar to crystallize. Cook without stirring until a golden caramel is formed. Immediately pour the caramel into the bottom of a cake pan: Do not worry if the caramel freezes before the bottom of pan is completely covered, it will become more liquid in the oven, and will spread out and cover the whole pan.
4. Line the bananas on the caramel, then cover with the pastry, folding the pastry over the edge of the pan, and trimming off excess dough.
5. Bake for 20-30 minutes until the dough is golden. Remove from oven, cover with a serving dish, turn upside down, and gently remove from the pan onto the serving dish.