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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe is a wonderful twist from the traditional strawberry shortcake. If you like bananas, you may just love this! 8) Ingredients:
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, packed tight |
2 tablespoons granulated sugar |
2 1/2 tablespoons dark rum |
2 1/2 tablespoons banana liqueur |
5 bananas, peeled &, sliced |
Directions:
1. Preheat oven to 400°.
2. Sift into mixing bowl flour, baking soda and salt.
3. Cut in cold butter until mixture resembles coarse meal.
4. Carefully stir in banana puree to make damp dough.
5. Turn out onto a floured surface and roll 1 inch thick.
6. Cut into 2 1/2-inch circles with a floured cutter.
7. Place on ungreased cookie sheet.
8. Bake until about 30 minutes, until golden.
9. Combine the 2 1/2 cups cream and brown sugar in heavy saucepan.
10. Cook over moderate heat, stirring constantly, until slightly thickened, 10 to 12 minutes (do not scorch).
11. Let cool about 10 minutes.
12. While cooling, whip the rest of the cream and granulated sugar together until soft peaks form.
13. To assemble, stir the rum& and banana liqueur into the warm sauce.
14. Split the biscuits and place on individual plates.
15. Top with the banana slices, drizzle with some sauce, and then whipped cream.
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