Chocolate Shortcakes with Bananas and Caramel Recipe

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Chocolate Shortcakes with Bananas and Caramel
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Ingredients
15
Count
Nutrition
247
Calories
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Ingredients:

  • 1 1/2 cups all-purpose flour (about 6 3/4 oz)
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1/4 cup sugar
  • 2 tbsp water
  • 1 tsp butter
  • 1 cup frozen reduced-calorie whipped topping, thawed
  • 2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)

Directions:

  1. Preheat oven to 375°.
  2. To prepare the shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl, stirring with a whisk. Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Knead lightly in bowl 5 to 6 times. Turn dough out onto a lightly floured surface; pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough. Bake at 375° for 18 minutes or until just firm to the touch. Remove from pan; cool on a wire rack. Place shortcake on a cutting board or work surface; cut along score lines with a serrated knife to form 8 wedges.
  3. To prepare filling, combine 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-high heat; stir gently just until sugar dissolves. Cook, without stirring, until pale golden (about 4 minutes), gently swirling pan if needed to cook sugar evenly. Remove from heat; add cream and 1 teaspoon butter, stirring with a whisk until smooth. Cool 5 minutes.
  4. Place whipped topping and 1/8 teaspoon cocoa in a medium bowl; fold just until combined. Split shortcakes in half horizontally using a serrated knife. Arrange about 1/4 cup bananas over bottom half of each shortcake; top each serving with about 1 teaspoon caramel sauce, about 2 tablespoons whipped topping mixture, and top of shortcake. Drizzle 1/2 teaspoon caramel sauce over top of each shortcake.
  5. Shortcake Tips:
  6. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
  7. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
  8. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.
  9. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 247.49 Kcal (1036 kJ)
Calories from fat 77.56 Kcal
% Daily Value*
Total Fat 8.62g 13%
Cholesterol 20.69mg 7%
Sodium 382.21mg 16%
Potassium 244.43mg 5%
Total Carbs 41.48g 14%
Sugars 15.46g 62%
Dietary Fiber 2.77g 11%
Protein 3.67g 7%
Vitamin C 2.7mg 4%
Vitamin A 0.1mg 3%
Iron 0.8mg 4%
Calcium 34mg 3%
Amount Per 100 g
Calories 246.33 Kcal (1031 kJ)
Calories from fat 77.19 Kcal
% Daily Value*
Total Fat 8.58g 13%
Cholesterol 20.59mg 7%
Sodium 380.41mg 16%
Potassium 243.27mg 5%
Total Carbs 41.29g 14%
Sugars 15.39g 62%
Dietary Fiber 2.76g 11%
Protein 3.65g 7%
Vitamin C 2.7mg 4%
Vitamin A 0.1mg 3%
Iron 0.8mg 4%
Calcium 33.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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