Chocolate Shortcakes with Bananas and Caramel
Indulge your dessert cravings with these luscious Chocolate Shortcakes with Bananas and Caramel, a decadent twist on the classic shortcake. Fluffy, cocoa-infused shortcakes serve as the perfect base for layers of ripe banana slices, velvety whipped cream, and rich caramel sauce. The shortcakes come together easily with basic ingredients, while the assembly transforms them into a show-stopping treat perfect for dinner parties or a sweet weekend indulgence. With a prep time of just 30 minutes and featuring a combination of chocolate, caramel, and bananas, this dessert delivers maximum flavor with minimal effort. Serve these irresistible shortcakes fresh, and bask in the compliments that follow.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 6 tablespoons cold unsalted butter, cubed
- 0.5 cups whole milk
- 1 teaspoon vanilla extract
- 2 bananas, sliced
- 0.5 cups store-bought caramel sauce
- 1 cups heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, mix the whole milk and vanilla extract. Gradually pour the liquid into the dry ingredients, stirring gently with a fork until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a ¾-inch thick rectangle. Use a 2 ½-inch round biscuit cutter to cut out shortcakes, re-rolling scraps as needed.
Place the shortcakes on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until they are puffed and slightly firm to touch. Remove from the oven and let cool completely.
While the shortcakes cool, whip the heavy whipping cream and powdered sugar in a large bowl with an electric mixer until soft peaks form. Set aside.
To assemble, slice the cooled shortcakes in half horizontally. Layer the bottom half with a few banana slices, a dollop of whipped cream, and a drizzle of caramel sauce. Place the top half of the shortcake on top.
Finish with another dollop of whipped cream, banana slices, and a generous drizzle of caramel sauce. Serve immediately and enjoy!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 26.6 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
