Categories: Pastry

Ingredients

• 1/2 cup whipping cream
• 1/2 tsp. vanilla
• 1 Tbsp. granulated sugar (optional)
• Nonstick cooking spray
• 1 2/3 cups all-purpose flour
• 1 Tbsp. granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 3 Tbsp. butter (no substitutes)
• 1/2 cup buttermilk
• 1/4 cup refrigerated or frozen egg product, thawed
• 5 medium bananas
• 1 Tbsp. butter (no substitutes)
• 1 Tbsp. packed brown sugar

Directions

1. Combine the whipping cream, vanilla and, if desired, 1 Tbsp. granulated sugar in a small bowl. Beat mixture with an electric mixer until soft peaks form. Cover and chill up to 1 hour.
2. For shortcakes, preheat oven to 425 degrees. Lightly coat a baking sheet with nonstick cooking spray; set aside. Combine flour, the 1 Tbsp. granulated sugar, baking powder, and baking soda in a mixing bowl. using a pastry blender or two knives, cut in the 3 Tbsp. butter until the mixture resembles coarse crumbs. Set aside.
3. Stir together buttermilk and egg product. Using fork, stir egg mixture into flour mixture, working just until the mixture is moistened. Transfer dough to a lightly floured surface. Knead gently three or four times, or until dough comes together. Pat or roll the dough into ten 2 to 2 1/2 inch squares, triangles, or circles, rerolling scraps as necessary. Place cutouts in a single layer on prepared baking sheet. Bake for 10 minutes or until golden brown. Transfer to wire racks; cool slightly.
4. meanwhile, slice bananas 1/2-inch thick. Melt the 1 Tbsp. butter in a 12-inch skillet over medium-high heat. Lay banana slices in bottom of pan. Sprinkle brown sugar over top. Cook, uncovered, 6 to 7 minutes or until bananas are caramelized but not mushy, turning once. (if bananas brown too quickly, reduce heat to medium). Set aside.
5. Slice shortcakes in half horizontally. Place shortcake bottoms on dessert plates. Arrange caramelized banana slices on shortcake bottoms. Drizzle with thickened cream mixture. Place shortcake tops on top of bananas and cream.

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