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1
Make dough: Cut butter into 1/4-inch slices.
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2
In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter.
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3
Stir in sour cream with a fork until incorporated and form dough into a ball.
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4
Divide dough into 6 portions and form each piece into a 5-inch square.
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5
Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month.
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6
Make filling: Mash enough of bananas to measure 1 cup and in a bowl stir together with remaining filling ingredients until smooth.
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7
On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick).
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8
With a sharp knife and a ruler cut rectangle into ten 3-inch squares.
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9
Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares.
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10
Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups).
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11
Chill filled pastries 30 minutes.
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12
Make more pastries in same manner.
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13
Preheat oven to 375F.
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14
Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes.
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15
Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely.
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16
Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks.
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17
Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325F oven 7 to 10 minutes.
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18
Cool puffs on a rack.
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19
Dust puffs with confectioners' sugar before serving.
