A wonderful change to the traditional strawberry shortcake.
Bananas Foster Shortcake
- 1 ¾ cups All-purpose flour
- 3 tbsp. Sugar
- 1 tbsp. Baking powder
- ½ tsp. Table salt
- 4 tbsp. Cold unsalted butter, cubed
- ½ cup Heavy cream
- ⅓ cup Plain yogurt
- Heavy cream
- Sanding or granulated sugar
THE TOPPINGS, SIMMER
- 1 cup Brown sugar
- 1 Stick unsalted butter (8 Tbsp.)
- 2 tbsp. Dark rum
- 2 tbsp. Banana liqueur (optional)
- ½ tsp. Ground cinnamon
- Pinch of salt
- 3 cups 1-inch chunks banana (about 4 bananas)
- 1 cup Diced fresh pineapple
- Vanilla ice cream
- Chopped toasted pecans
- Preheat oven to 425°; line a baking sheet with parchment paper.
- For the shortcakes, whisk together flour, sugar, baking powder, and ½ tsp. salt in a bowl.
- Cut 4 Tbsp. butter into flour mixture using a pastry blender until butter is the size of peas. Stir together ½ cup cream and yogurt in a second bowl, add to flour mixture, and blend with a fork just until dough comes together.
- Pat out dough on a lightly floured surface into a circle about 1-inch thick. Using a 2½-inch round cutter, cut out as many shortcakes as possible and place on prepared baking sheet. Gently press scraps into a 1-inch-thick circle and cut remaining biscuits.
- Brush shortcakes with cream and sprinkle with sanding sugar. Bake until golden, about 15 minutes.
- For the toppings, simmer brown sugar, 1 stick butter, rum, liqueur, cinnamon, and pinch of salt in a large sauté pan over medium heat. Cook until thickened, about 8 minutes, whisking occasionally.
- Add bananas and simmer until warmed though, about 1 minute. Off heat, stir in pineapple.
- Halve shortcakes horizontally; coat cut sides with Foster sauce. Place bottoms on serving dishes, cut side up, then top with fruit mixture, ice cream, nuts, and remaining shortcake halves