Bananas Foster Shortcake


½ cup old-fashioned oats

1/3 cup pecans, toasted and cooled

1 ½ cups all-purpose flour

¼ cup dark brown sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon ground cinnamon

3/4 cup buttermilk

3 tablespoons canola oil

1 large egg

½ teaspoon vanilla extract

½ teaspoon vanilla bean paste


Preheat oven to 425°F. Line a large cookie sheet with parchment paper. Pulse oats and pecans in a food processor until finely ground. In large bowl, combine oat mixture, flour, brown sugar, baking powder, salt, baking soda, and cinnamon. Break up any lumps of brown sugar with your fingers. In small bowl, with wire whisk, mix buttermilk, oil, egg, and vanillas until blended. Add buttermilk mixture to flour mixture and stir just until blended. Using an ice cream scoop, scoop dough onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake for about 12 minutes or until firm when pressed and golden brown. Transfer to wire rack with a metal spatula to allow to cool.



1 cup cold heavy cream

1 Tablespoon confectioner’s sugar

½ teaspoon vanilla extract


In medium bowl, with mixer at high speed, whip heavy cream, confectioner’s sugar, and vanilla extract to medium peak. Cover and refrigerate until ready to serve.


Brown Butter Bananas

2 tablespoons butter

6 medium, firm, ripe bananas, each cut into ½ inch slices

1/3 cup packed brown sugar

2 tablespoons dark rum

1 cup toasted, chopped pecans for garnish, optional


In a medium sized skillet, cook butter on medium heat until milk solids have browned. Remove from heat. Stir in brown sugar and rum, making sure to remove all lumps of sugar. Return skillet to heat; cook 1 minute or until mixture begins to simmer. Remove from heat and add bananas. Allow to cool to room temperature. To serve, cut shortcakes horizontally in half. Place bottom half of a shortcake on a plate. Top with bananas, cream, and pecans and then replace shortcake tops. Serve immediately.




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