Wine & Dine: Banana Shortbread

Published 08/14 2014 04:22PM

Updated 08/14 2014 04:28PM

Banana Summer Shortbread
Serves 4
3 1/2 cups all-purpose flour
2 1/2 tablespoons Clabber Girl Baking Powder
1 1/2 teaspoons baking soda
5 tablespoons granulated sugar
3/4 teaspoon cinnamon
11 tablespoons unsalted butter, cut into bits and chilled,
plus melted butter for brushing biscuits
1/2 cup chopped banana
2/3 cup buttermilk
Finishing touches:
Cinnamon and Sugar, for dusting
Melted butter
Banana Brown Sugar Sauce:
1 cup heavy or whipping cream
1/2 cup plus 2 tablespoons firmly packed dark brown sugar
4 bananas
1/2 cup whipping cream, whipped
2 tablespoons rum, optional
For the biscuits, preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl whisk together flour, baking powder, baking soda, sugar and cinnamon. Cut in chilled butter until mixture resembles coarse meal. Blend in banana. Add buttermilk and gently stir until a dough just forms. On a lightly floured surface gently knead dough 3 times and press into a 1 1/4-inch-thick round. Cut out 4 biscuits with a 3-inch round cutter and place on baking sheet.
In a small bowl whisk together 2 teaspoons sugar and 1/4 teaspoon cinnamon. Brush biscuits with some melted butter and sprinkle with cinnamon sugar.
Bake until golden, about 14-18 minutes. Cool on a baking sheet and then slice biscuits in half. For the sauce, in a saucepan cook heavy cream over high heat until reduced to about 1/2 cup. Remove pan from heat and stir in sugar, stirring until dissolved. Stir in rum. Arrange a biscuit half on each of 4 dessert plates and slice a banana onto it. Spoon some sauce over bananas and top with a dollop of whipped cream.

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