Bananas Foster Shortcake Recipes

BANANAS FOSTER SHORTCAKE

Steps:

• Simmer brown sugar, butter, rum, liqueur, cinnamon and salt in a large saute pan over medium heat. Cook until thickened, about 8 minutes, whisking occasionally.
• Add bananas and simmer until warmed through, about 1 minute.
• Take off of the heat and stir in pineapple.
• To Assemble:.
• Cut shortcakes in half horizontally. Coat cut sides of each shortcake with Foster sauce. Place bottoms on serving dishes, cut side up, then top with fruit mixture, ice cream, nuts and remaining shortcake halves.

UPSIDE-DOWN BANANAS FOSTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.

BANANAS FOSTER II

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

BANANAS FOSTER SHORTCAKE

Steps:

• Preheat oven to 400°.
• Sift into mixing bowl flour, baking soda and salt.
• Cut in cold butter until mixture resembles coarse meal.
• Carefully stir in banana puree to make damp dough.
• Turn out onto a floured surface and roll 1 inch thick.
• Cut into 2 1/2-inch circles with a floured cutter.
• Place on ungreased cookie sheet.
• Bake until about 30 minutes, until golden.
• Combine the 2 1/2 cups cream and brown sugar in heavy saucepan.
• Cook over moderate heat, stirring constantly, until slightly thickened, 10 to 12 minutes (do not scorch).
• Let cool about 10 minutes.
• While cooling, whip the rest of the cream and granulated sugar together until soft peaks form.
• To assemble, stir the rum& and banana liqueur into the warm sauce.
• Split the biscuits and place on individual plates.
• Top with the banana slices, drizzle with some sauce, and then whipped cream.

CHEF JOHN'S BANANAS FOSTER

Steps:

• Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
• Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds.
• Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat.
• Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.