For last week’s Project Pastry Queen challenge, the group baked up some Bananas Foster Shortcakes, while I stood by staring at the bunch of neon green bananas on my counter. I have never seen bananas so green! And in typical banana fashion, two days later they were almost too ripe to use.
This dish is a fun twist on the famous New Orleans dessert. I first had Bananas Foster at the swanky Commander’s Palace in NOLA… 12 years ago? Gah. 12 years! This version combines that buttery (and rummy!) brown sugar sauce, sliced bananas, and vanilla ice cream with crumbly, shortcake biscuits. The sauce, bananas, and ice cream are excellent enough on their own. I wasn’t so much a fan of the biscuit recipe – they were a little too crumbly and dry for my taste (I usually just add a couple Tbsp of sugar to our favorite breakfast biscuit and use that for shortcakes.)
I didn’t do anything different except I only made 1/4 the sauce and substituted half of the flour with whole wheat. I also didn’t cook the bananas with the sauce – I tossed them with the sauce right before plating so they’d be a little fresher looking for photos.
For the full recipe, head over to A Gilt Nutmeg. Next week, we’re whipping up a fun & light dinner: Ceasar Salad Pizzas!