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Bananas
Foster Shortcake
Commander's Palace, New
Orleans
Gourmet
Archives
Biscuits:
3 1/2
cups flour
2 1/2
tablespoons baking powder
1 1/2
teaspoons baking soda
5
tablespoons sugar
3/4
teaspoon cinnamon
11
tablespoons unsalted butter, cut into bits and chilled,
plus melted butter
for brushing biscuits
1/2
cup chopped banana
2/3
cup buttermilk
Sauce:
1
cup heavy cream
1/2
cup plus 2 tablespoons firmly packed dark brown sugar
1
tablespoon banana liqueur
1/4
teaspoon ground cinnamon
4
bananas
1/2
cup heavy cream, whipped
Make biscuits:
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper. In a large bowl whisk together flour, baking powder, baking soda, 4
tablespoons plus 1 teaspoon sugar, and 1/2 teaspoon cinnamon. Blend in chilled butter until mixture resembles coarse meal.
Blend in banana.
Add buttermilk and gently stir until a dough just forms.
On a lightly floured surface gently knead dough 3 times and press
into a
1 1/4-inch-thick round.
Cut out 4 biscuits with a 3-inch round cutter and transfer to
prepared baking sheet. In a small bowl whisk together remaining
2 teaspoons sugar and
remaining 1/4 teaspoon cinnamon.
Brush biscuits
with more melted butter and cool on a baking sheet.
Halve biscuits.
Make sauce:
In a saucepan cook heavy cream over high heat until reduced to
about 1/2 cup.
Remove pan from heat and stir in sugar, stirring until dissolved.
Stir in liqueur and cinnamon.
Arrange
a biscuit half on each of 4 dessert plates and slice a banana onto it.
Pour sauce over bananas and top with a dollop of whipped cream. Arrange remaining biscuit halves on top of cream.
Serves 4.
New Orleans restaurants in the
aftermath of Hurricane
Katrina
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