Saturday, September 29, 2012

Chocolate Shortcakes with Bananas and Caramel

Hey hey hey. Long time no...virtual interaction...(because I'm convinced that I have hundreds of devout readers who just don't comment...)
I have been making treats a lot, and cooking dinner a little (which is pretty normal). So, gear up for a whole bunch of ridiculously delicious desserts that have been tried and tested! First up...
Photo Credit to
 This little beauty. W.o.w. I was a little skeptical because of the caramel/banana/chocolate thing for some reason
Chocolate Shortcakes with Bananas and Caramel  
Makes 8 pieces
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup fat-free buttermilk
Fat free caramel topping
1 cup frozen reduced-calorie whipped topping, thawed
1/8 tsp. unsweetened cocoa powder, optional {I left it out}
2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)

Preheat oven to 375°. 
To prepare the shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl, stirring with a whisk. Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Knead lightly in bowl 5 to 6 times. Turn dough out onto a lightly floured surface; pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough.

Recipe Source: Our Best Bites