Sunday, January 29, 2012

Chocolate Banana Shortcakes - Sunday Treat!

My husband and I love dessert.  The thought of baking - and eating - a four layer cake, oozing with gooey chocolate and carmel and richness sets my mouth watering.  But sometimes that's a little much for a week night.  What's the alternative that still satisfies a rampant sweet tooth?  These chocolate shortcakes with banana and carmel sauce.  The recipe is from Cooking Light magazine, so it is (essentially) guilt free, and super easy to make.  Enjoy!


  • Shortcakes:
    • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
    • 1/2 cup sugar
    • 1/3 cup unsweetened cocoa
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 cup chilled butter, cut into small pieces
    • 1/2 cup fat-free buttermilk
  • Filling:
    • 1/4 cup sugar
    • 2 tablespoons water
    • 2 tablespoons whipping cream
    • 1 teaspoon butter
    • 1 cup frozen reduced-calorie whipped topping, thawed
    • 1/8 teaspoon unsweetened cocoa
    • 2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)


Preheat oven to 375°.
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.

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.

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.

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