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Preheat the oven to 200C.
Cut the puff pastry sheet to slightly larger than a small (20cm), heavy based, ovenproof frying pan and set aside.
Melt together the butter and sugar in the pan, and cook over a moderate heat until the mixture turns a deep golden caramel colour, about 5 minutes.
Arrange the bananas on top of the caramel, covering the full surface of the pan (take care as the caramel mixture will be extremely hot). Sprinkle with the orange zest, cardamom, and a pinch of sea salt.
Place the prepared circle of puff pastry over the bananas, carefully tucking it in around the edges. Prick a few times with a fork.
Bake for 20-25 minutes or until the pastry is puffed and golden.
Allow to rest for 5 minutes (no longer or it will stick to the pan). Place a large plate over the pan and quickly but carefully turn over to invert the tart, taking care as the caramel will be extremely hot.
Serve hot with a scoop of vanilla ice cream and a glass of Wolf Blass Red Label Australian Tawny.
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