Ingredients for Chocolate Shortcakes With Bananas And Caramel
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, for caramel
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon unsalted butter, for caramel
- Fat Free Buttermilk
- 2 tablespoons water, for caramel
- Whipping Cream
- Reduced Calorie Whipped Topping
- 1 ripe banana, sliced
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How to Make Chocolate Shortcakes With Bananas And Caramel
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Cut in 1/4 cup (1/2 stick) chilled butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Add 3/4 cup buttermilk and stir just until the dough is moist.
- Lightly knead the dough in the bowl 5-6 times.
- Turn the dough out onto a lightly floured surface and pat it into an 8-inch circle.
- Transfer the dough to the prepared baking sheet. Cut the dough into 8 wedges, cutting into, but not through, the dough.
- Bake for 18 minutes, or until the shortcakes are firm to the touch.
- Remove from the oven and let cool on a wire rack.
- Once cooled, carefully cut the shortcakes along the scored lines to separate the wedges.
- To make the caramel: In a small saucepan over medium-high heat, combine 1/4 cup sugar and 2 tablespoons water. Stir gently until the sugar dissolves.
- Cook, without stirring, until the caramel is pale golden, swirling the pan occasionally to ensure even cooking.
- Remove from heat and carefully whisk in 1/4 cup heavy cream and 1 teaspoon butter until smooth.
- Let the caramel cool for 5 minutes.
- In a medium bowl, combine 1 cup whipped cream and 1/8 teaspoon cocoa powder. Gently fold until combined.
- Split the shortcakes in half horizontally.
- Arrange about 1/4 of a sliced banana over the bottom half of each shortcake.
- Top each serving with about 1 teaspoon of caramel sauce, 2 tablespoons of the whipped topping mixture, and the top half of the shortcake.
- Drizzle 1/2 teaspoon of caramel sauce over the top of each shortcake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
98g
Fat
31g
Carbs
15g
