I recently joined a great group of bloggers on a journey through The Pastry Queen by Rebecca Rather – Project Pastry Queen. The first project was Bananas Foster Shortcakes. I think I joined at the perfect time!
The sauce is to die for. Not good for you, but so darn delicious. I could just make the sauce, pour it over ice cream and be done.
The shortcakes weren’t my favorite. To me, they were a bit flat and dry. Once I added the sauce it really helped balance out the sweetness of the sauce. Next time I make this, I will probably try a different shortcake recipe or really just skip them all together.
The next project is Caesar Salad Pizzas. The best of both worlds. Can’t wait!
2 C flour
2 tsp baking powder
½ tsp salt
1/3 C granulated sugar
½ C chilled unsalted butter
1 tsp vanilla extract
¾ C heavy whipping cream
sugar for sprinkling
Bananas & Syrup
1 C unsalted butter
1 ½ C firmly packed brown sugar
½ tsp ground cinnamon
¼ C banana liquer (optional)
¼ C dark rum (optional)
8 bananas (somewhere between green and ripe), sliced into 1/4 inch rounds
1/3 C pecans
8 scoops vanilla ice cream
- Preheat the oven to 350.
- Arrange pecans on baking sheet and bake for 7-9 minutes. Watch closely to make sure they don’t burn. Cool completely.
- Increase oven to 425.
- Combine the flour, baking powder, salt and granulated sugar in a food processor fitted with a metal blade. Process about 30 seconds.
- Cut the butter into 16 pieces and add to the flour mixture. Pulse about 15 times, until the mixture is crumbly.
- Add the pecans, turn on the processor and pour the cream in through the feed tube in a thin, steady stream, until the mixture begins to form a ball.
- Remove the dough and place on a flat surface that has been sprinkled with flour. Gently form the dough into a 1/2 inch thick disk. Use a 4 inch biscuit cutter, round cookie cutter, or a glass to cut the dough into rounds. Roll the biscuits in the coarse sugar and set on a cookie sheet.
- Bake for 10-12 minutes until the shortcakes begin to turn golden brown. Cool for 5 minutes on the baking sheet, then transfer the biscuits to individual serving plates.
- Melt the butter, brown sugar and cinnamon in a large saute pan set over medium-high heat, about 3 minutes.
- Bring mixture to a boil them immediately bring to a simmer. If it continues to boil, remove pan from heat for a few seconds to help it cool.
- Add the banana liqueur, rum and sliced bananas to the syrup and simmer for about 5 minutes.
- Scoop ice cream onto the shortcakes.
- Top with sauce and sprinkle with pecans.
Very, very slightly adapted from The Pastry Queen by Rebecca Rather.