Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) old-fashioned oats

  2. 1/3 cup(s) pecans , toasted and cooled

  3. 1 1/2 cup(s) all-purpose flour

  4. 1/4 cup(s) packed dark brown sugar

  5. 2 teaspoon(s) baking powder

  6. 1/2 teaspoon(s) salt

  7. 1/4 teaspoon(s) baking soda

  8. 3/4 cup(s) low-fat buttermilk

  9. 3 tablespoon(s) canola oil

  10. 1 large egg

  11. 1/2 cup(s) cold heavy cream

  12. 1/2 cup(s) reduced-fat sour cream

  13. 1 tablespoon(s) confectioners' sugar

  14. 2 tablespoon(s) butter or margarine

  15. 6 firm, ripe bananas , each cut lengthwise in half, then crosswise into 1-inch chunks

  16. 1/3 cup(s) packed brown sugar

  17. 2 tablespoon(s) dark rum

Instructions Jump to Ingredients ↑

  1. Prepare Shortcakes: Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. In food processor with knife blade attached, pulse oats and pecans until finely ground.

  2. In large bowl, with wire whisk, combine oat mixture, flour, brown sugar, baking powder, salt, and baking soda. Break up any lumps of brown sugar with fingers.

  3. In small bowl, with wire whisk, mix buttermilk, oil, and egg until blended. Add buttermilk mixture to flour mixture and stir just until blended.

  4. Spoon by 1/3 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 minutes or until firm when pressed. Transfer to wire rack.

  5. Prepare Cream: In medium bowl, with mixer at high speed, beat heavy cream, sour cream, and confectioners' sugar until thickened. Cover and refrigerate until ready to serve. Makes 1 1/4 cups.

  6. Prepare Bananas: In 12-in. skillet, melt butter on medium-high. Add bananas; cook 1 minute or until bananas begin to brown, stirring gently. Remove skillet from heat; stir in brown sugar and rum. Return skillet to heat; cook 1 minute or until mixture begins to simmer.

  7. To serve, split Shortcakes. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Bananas and Cream; replace Shortcake tops.


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