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Commander's Bananas Foster Shortcake

 

 

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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.

 


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