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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Chocolate Shortcakes with Bananas and Caramel

These dusky cakes are enriched with cocoa and butter. Patting the dough into a single disk keeps it from being overworked so the shortcake stays tender.

Cooking Light JANUARY 2007

  • Yield: 8 servings (serving size: 1 filled shortcake)

Ingredients

  • 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)

Preparation

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.

Shortcake Tips:

When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.

Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.

You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.

To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 30%
  • Fat: 9.4g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.2g
  • Carbohydrate: 49.4g
  • Fiber: 2.6g
  • Cholesterol: 22mg
  • Iron: 1.7mg
  • Sodium: 323mg
  • Calcium: 50mg
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Chocolate Shortcakes with Bananas and Caramel recipe

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