Bananas foster shortcake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 2 | teaspoons | Baking soda |
| ¾ | teaspoon | Salt |
| ¾ | cup | Unsalted butter; cut into pieces and chilled |
| 1 | cup | Banana puree |
| 4½ | cup | Heavy cream (divided use) |
| 2½ | cup | Dark brown sugar; tightly packed |
| 2 | tablespoons | Granulated sugar |
| 2½ | tablespoon | Dark rum |
| 2½ | tablespoon | Banana liqueur |
| 5 | Bananas; peeled and sliced | |
Directions
From: Christi Wilson <christi@...> Date: 20 Feb 1994 17:18:07 -0500 Source: The Dallas Morning News, June 2, 1993 Preheat oven to 400 F. Sift together into a mixing bowl the flour, baking soda and salt. Cut in the cold butter until mixture resembles coarse meal.
Lightly stir in banana puree to make a damp dough. Turn out onto floured surface and roll or pat to 1 inch thick. Cut into 2-½-inch circles with floured cutter. Place on an ungreased cookie sheet and bake until golden, about 30 minutes.
Combine 2-½ cups cream and the brown sugar in a heavy saucepan. Cook over moderate heat, stirring constantly, until slightly thickened, about 10 to 12 minutes. Do not scorch. Allow to cool about 10 minutes.
Meanwhile, whip the rest of the cream and the granulated sugar together until soft peaks form.
To assemble, stir rum and banana liqueur into the warm sauce. Split the biscuits and place on individual plates. Top with banana slices; drizzle with sauce. Top with whipped cream. Makes 10 servings.
Per serving: Calories 922 Fat 55 g Cholesterol 190 mg Sodium 387 mg Percent calories from fat 52% :-(
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