Preheat oven to 425°F (220°C). If you’re using puff pastry, bake it in its shell until golden—about 12 minutes. Let it cool a bit so you don’t burn your fingers in front of the caramel drama.

In a small saucepan, melt butter over medium heat. Add sugar and swirl until it starts to melt into a caramel-y hug. Don’t rush this; patience earns a glossy finish, not a scorched disaster.

Carefully whisk in cream and vanilla. Simmer 2–3 minutes until smooth and slightly thickened. Add a pinch of salt. If it gurgles angrily, whisk more vigorously or remove from heat for a moment.

Spread a thin layer of the caramel on the cooled crust. Layer banana slices over the caramel in a pretty pattern—fan them, circle them, or just lay them down like a sleepy parade.

Pour any remaining caramel over the bananas, letting it drizzle between the slices. Tap the pan gently to settle the filling.

Bake for 8–12 minutes at 350°F (175°C) until the bananas turn glossy and the crust looks inviting. Keep an eye on it so the caramel doesn’t burn the roof of your kitchen.

Let the tart cool for about 10–15 minutes. Slice and serve with a dollop of whipped cream, a sprinkle of sea salt, or a scoop of vanilla ice cream if you’re feeling extra bossy.