Banana Napoleons with Caramel Sauce and Puff Pastry

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place the thawed puff pastry sheet on it.

Bake the puff pastry for 15-20 minutes until golden brown and puffed. Remove from oven and let cool for a few minutes.

Peel the bananas and slice them into ¼-inch thick rounds.

Arrange banana slices on top of 4 of the puff pastry rectangles, layering them slightly to cover the surface evenly.

Drizzle the warmed caramel sauce over the banana-topped pastry rectangles, using approximately 2-3 tablespoons per piece.

Top each napoleon with a second puff pastry rectangle, pressing gently to create a sandwich.

Serve immediately while the pastry is still warm and crispy, optionally drizzling additional caramel sauce over the top of each napoleon.