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–+ servings

Banana Shortcakes with Caramelized Bananas

4 from 1 review
This recipe uses ripened banana as a key ingredient in tender, fluffy shortcakes. It makes shortcakes that taste slightly like banana bread, with a crispy sugar top and all that soft, buttery flavor you get from a traditional drop biscuit. Shaping them is half the fun, and caramelized bananas and a bit of whipped cream are the perfect finisher. Good for dessert, good for breakfast, and great for any time of year.
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 10 shortcakes

Equipment

Ingredients

  • 3 cups all-purpose flour, 420 grams
  • 1/4 cup dark brown sugar, lightly packed, 50 grams
  • 1 tablespoon baking powder
  • 1 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup salted butter, cold, 170 grams
  • 2 ripe bananas, 230 grams
  • 3/4 cup buttermilk, 180 grams plus a bit extra for brushing
  • 3 tablespoons turbinado sugar
For the caramelized bananas
  • 3 large bananas
  • 2 tablespoons salted butter, 28 grams
Optional, for serving
  • Whipped cream

Instructions 

  1. Equally stagger two racks in the oven and preheat to 350°F.
  2. In a large bowl, whisk together the 420 grams of flour, 50 grams brown sugar, 1 tablespoon baking powder, 1 teaspoon Diamond Crystal kosher salt, and 1/2 teaspoon ground cinnamon.
  3. Use a box grater to grate the 170 grams of cold butter directly into the bowl. Toss to incorporate the butter in the flour mixture, pressing with your fingers to begin to incorporate the mixture into a shaggy consistency, ensuring all butter pieces are coated with flour.
  4. Slice the bananas into small chunks and toss them into the bowl. Repeat the same process with the bananas, ensuring all pieces are coated in flour.
  5. Pour the buttermilk into the bowl. Working quickly, use a fork to whisk this into a shaggy dough that just comes together. Transfer the dough to a lightly floured work surface. Halve the dough and press one half on top of the other. Press down to layer the dough, rotate 90 degrees and repeat one more time. This creates nice layers in the shortcakes.
  6. Lightly flour the top of this dough and pat it down into a large circle, about 1 1/2 inches tall.
  7. Dust a 3-inch ring mold with flour and use it to firmly press down into the dough, creating circular shortcakes. Press together any dough scraps and repeat until you have 10 shortcakes.
  8. Transfer these shortcakes to two parchment-lined baking sheets. Brush the tops with a light layer of buttermilk, then sprinkle with the Turbinado sugar.
  9. Bake the shortcakes at 350°F for 25-27 minutes or until lightly golden.
  10. While they bake, prepare the caramelized bananas. Slice three bananas on a sharp angle, creating long, thick, oblong medallions.
  11. Set a small sauté pan over medium heat. Melt 1 tablespoon of salted butter in the pan. In batches, caramelize the bananas for 3-4 minutes on each side until dark golden, being careful not to move them as they cook. Add another tablespoon of butter as needed. Set these aside.
  12. When the shortcakes are out of the oven, either eat as you like, or halve them and serve with a dollop of whipped cream and 2-3 caramelized banana pieces on top. Delicious.