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["For best results, choose ripe yellow bananas that do not have brown speckles", "on their skins. This dessert is great served either slightly warm or at room", "temp.", "", "Melt butter in heavy lg skillet over med heat. Add sugar, 1 Tbsp", "rum, water and cinnamon and stir until syrupy. Add bananas and cook 2", "minutes, turning occasionally and basting with syrup. Using slotted spoon,", "transfer bananas to plate. Boil syrup until reduced to 2 Tbsps, about", "2 minutes. Pour syrup over bananas; let cool.", "", "Combine chocolate, cream and corn syrup in heavy sm saucepan; stir over", "low heat until chocolate melts and mixture is smooth. Remove from heat.", "Transfer 2 Tbsp chocolate mixture to sm bowl (Mixture will be", "thick). Add 2 Tbsp rum to mixture in saucepan; stir sauce to blend.", "", "Position rack in center of oven; preheat to 400u00b0F. Place 1 pastry sheet on", "floured work surface. Set 9"" -diameter tart pan upside down on pastry.", "Using knife, cut pastry into 9"" -diameter scalloped round. Repeat with", "remaining pastry sheet. Place 1 pastry round on ungreased heavy lg baking", "sheet; arrange 3 whole bananas on pastry, forming circle and leaving", "1/2"" pastry border. Fill in center with remaining bananas, cutting to", "fit. Pour any syrup from bananas and reserved 2 Tbsp chocolate", "mixture over bananas. Brush pastry edges with beaten egg. Top with second", "pastry round. Press edges to seal. Brush top with egg. Using sm sharp", "knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10", "minutes.", "", "Bake until pastry is golden and puffed, about 30 minutes. Run long knife", "under pastry to loosen. Cool on baking sheet on rack until just lukewarm,", "about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room", "temp.) Rewarm sauce over low heat. Serve pie with sauce.", "", "6 to 8 Servings", "", "Bon Appetit", "February 1995"]
