2 medium bananas peeled cut into 1/4-inch-thick slices ( 2 cups)
0.3 cup butter chilled cut into small pieces
1 teaspoon butter
0.5 cup buttermilk fat-free
6.8 ounces flour all-purpose
0.3 teaspoon salt
0.3 cup sugar
0.5 cup sugar
0.1 teaspoon cocoa unsweetened
0.3 cup cocoa unsweetened
2 tablespoons water
1 cup non-dairy whipped topping frozen thawed reduced-calorie
2 tablespoons whipping cream
Equipment
bowl
frying pan
baking sheet
sauce pan
baking paper
oven
knife
whisk
wire rack
blender
aluminum foil
ziploc bags
measuring cup
cutting board
serrated knife
Directions
Preheat oven to 37
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.
Bake at 375 for 18 minutes or until just firm to the touch.
Remove from pan; cool on a wire rack.
Place shortcake on a cutting board or work surface; cut along score lines with a serrated knife to form 8 wedges.
To prepare filling, combine 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-high heat; stir gently just until sugar dissolves. Cook, without stirring, until pale golden (about 4 minutes), gently swirling pan if needed to cook sugar evenly.
Remove from heat; add cream and 1 teaspoon butter, stirring with a whisk until smooth. Cool 5 minutes.
Place whipped topping and 1/8 teaspoon cocoa in a medium bowl; fold just until combined. Split shortcakes in half horizontally using a serrated knife. Arrange about 1/4 cup bananas over bottom half of each shortcake; top each serving with about 1 teaspoon caramel sauce, about 2 tablespoons whipped topping mixture, and top of shortcake.
Drizzle 1/2 teaspoon caramel sauce over top of each shortcake.
When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350 for 10 minutes.
To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.
