When people think of using fruit in dessert, the first names that pop up in their minds are strawberries, raspberries and blueberries. Rarely do they start conceptualizing a dessert where the banana is the main ingredient. It may not be the most popular fruit to be used in a dessert, but it can certainly offer plenty of options to any person who is looking to make a simple homemade sweet treat for family and friends. Among the many desserts that you can make with bananas, the banana shortcakes are highly recommended for those who are slightly more experienced in the kitchen than beginners. Do not look away if you are a novice. This dish is not too complicated for you to have a crack at. It is going to require a bit of effort, but once you get this dessert spot on, you are going to be mighty proud of your endeavours.
The shortcake in general is a highly versatile dessert. It can be combined with any fruit of your choice. You can use anything from rhubarbs to raspberries to make a delicious and fruit shortcake. Although most of the shortcakes are made with strawberries, using bananas is a much better choice during the months of winter. By using buttermilk in the batter and sour cream in the cream, the sweetness of the shortcake is perfectly balanced off. What’s really amazing about the delicious banana shortcakes is that they do not take too long to be made. In fact, you can get this dessert prepared and served in a matter of 35 to 40 minutes.
List of Ingredients
For the Shortcakes
● Half a cup of old fashioned oats
● A third of a cup of pecans
● One and a half cup of all purpose flour
● A quarter of a cup of packed dark brown sugar
● 2 tsp of baking powder
● A quarter of a tsp of baking soda
● Half a tsp of salt
● Three quarters of a tsp of low-fat buttermilk (The low fat version is the healthier option)
● 3 tbsp of canola oil
● A single large egg
For the Cream
● Half a cup of cold heavy cream
● Half a cup of reduced fat sour cream
● 1 tbsp of confectioner’s sugar
For the Banana
● 2 tbsp of butter or margarine
● 6 firm and ripe bananas
● A third of a cup of packed brown sugar
● 2 tbsp of dark rum
1) At first, you need to get the shortcakes prepared. Start by pre-heating the oven to 425 degrees. Then, take a large cookie sheet and spray it with non-stick cooking spray. Use a food processor to pulse oats and pecans until they are finely ground.
2) In a large bowl, mix the oat concoction with flour, brown sugar, baking powder, salt and baking soda. If you can find any lumps of brown sugar, then break them down using your fingers. The mixture should be smooth and should have a nice consistency.
3) Now, take a small bowl and whist in buttermilk, oil and eggs until they are perfectly blended. Combine this buttermilk mixture with the flour mixture. Keep whisking until all the ingredients are well blended.
4) Using a spoon, divide the shortcake batter into 8 mounds. Each mound should be large enough to fill up a third of a cup. There should be a gap of 3 inches between each mound. Bake these mounds in the oven for 12 minutes. By the time you are done baking them, they should develop a firm texture. Transfer the mounds to the wire rack.
5) Your next order of action is to get the cream done. In a medium sized bowl, beat heavy cream, sour cream and confectioner’s sugar until you have a thick mixture at hand. If manual beating becomes too strenuous, then use an electric mixer. Cover up the cream and refrigerate it. The overall volume of the cream should be equal to that of one and a quarter of a cup.
6) For the bananas, you need to get the butter melting straight away. Melt it in a 12 inch skillet at medium temperature. Put the bananas in. Cook them for a minute at most. Within 60 seconds, the bananas should be brown. You can stir the banana slices gently to speed up the cooking process. Take the pan off the heat and stir in the rum and brown sugar. Put the skillet back on the heat and cook for an additional minute. By the end of this minute, your mixture should start to simmer gently.
7) To serve the banana shortcakes, you need to serve each piece on a dessert plate. The bananas and cream go on the top. It is okay if the dessert looks a little messy and rustic. You can use moulds to shape the shortcakes in any way you want.