Make laminated dough: 1) Create layers of dough and butter until you have a dough fully laminated without losing any layers. without losing any layers. 2) Once laminated, cut circles out of the dough and allow circles to proof and puff up in a slightly warm area.
Cook banana mixture: 1) Combine chopped bananas, butter, and brown sugar in a pot and cook until melted and sizzling. 2) Add whisky to pot and cook until caramelized. 3) Set aside and cool.
Make peanut butter filling: 1) Combine cream cheese, peanut butter, white sugar in a stand mixer. 2) Mix on medium speed until fully combined and smooth. Set aside.
Make fluff: 1) Combine water, sugar and honey in a saucepan. Heat on medium and do not stir. 2) Beat egg whites and lemon juice in stand mixer until soft peaks form. 3) When sugar syrup reaches 240 degrees, remove from heat and slowly pour into egg white mixture while the stand mixer is running on medium speed. 4) Continue mixing for 7-8 minutes and mix in vanilla. 5) Store at room temp.
Assemble and bake: 1) Brush puffed dough with egg wash and use your fingers to create an indentation in the center of each dough circle. 2) Layer peanut butter filling in the bottom of the indentation and the cooked banana mixture on top. Cook until golden brown. 3) Remove from the oven and let cool. 4) Once cooled, add a scoop of homemade fluff to the top of each danish and torch slightly until bubbly and bruléed.
