Preheat the oven to gas 5 / 190C / 375F
Roll or pat out the pastry on a piece of parchment paper to an 9 inch square
Chill in the fridge for 20 minutes
Meanwhile, melt the margarine in a frying pan
Stir in the sugar and cinnamon until dissolved
Add the bananas to the pan and let cook for 3 minutes
Pour the rum over and the vanilla. Let cook a further minute until the caramel has thickened
Carefully transfer to an 8 inch square cake tin or glass dish, line the bananas up as neatly as you can and pour the caramel over
Place the pastry square on top. It'll shrink a bit while cooking so tuck it in as it's a bit larger than the dish
Bake for 30 minutes until the pastry is puffed and the sauce is seeping through the edges
Let stand for 10 minutes to settle then turn out
Serve cut into squares with ice cream. I have a few free-from ice cream recipes posted in my profile
