Roll out puff pastry to a quarter of an inch thick round and set aside in the fridge to top the tart

Measure and weigh out sugar and butter and place together in a 10-inch non-stick frying pan along with cinnamon stick and scraped out vanilla pod and seeds.

Heat over medium high heat, gently swirling the pan until the sugar and butter have melted and continue to heat until you get a rich brown caramel

Remove the pan from the heat and leave to cool slightly

Place puff pastry round on top of the frying pan over the bananas and tuck in around the edges

Cut a slit in the pastry around an inch long to allow steam to escape and to ensure the pastry cooks and does not go soggy.

Place frying pan in the oven and cook for around 30 minutes or until the pastry is crisp and golden

Use an oven glove or folded tea towel when removing the frying pan from the oven – the handle will be extremely hot!

Serve warm or cold with Ice Cream or softly whipped cream