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LOCATION: Recipes >> Pies >> BANANAS FOSTER SHORTCAKE

Print this Recipe    BANANAS FOSTER SHORTCAKE

2 1/2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, cut into pieces and chilled
1 cup banana puree
4 1/2 cups heavy cream (divided use)
2 1/2 cups dark brown sugar, tightly packed
2 tablespoons granulated sugar
2 1/2 tablespoons dark rum
2 1/2 tablespoons banana liqueur
5 bananas, peeled and sliced

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 1/2-inch
circles with floured cutter. Place on an ungreased cookie sheet
and bake until golden, about 30 minutes.

Combine 2 1/2 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.

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