Banana Shortcake

Bananas are the only fruit that are invited to my dessert parties. Everything else is banned.  I've always admired the strawberry shortcake, but the berry component has always turned me off a bit. This recipe is a twist on the classic.

1/2 c. old fashioned oats
1 1/2 c. flour
1/4 c.brown sugar
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
3/4 c. low-fat buttermilk
3 T. canola oil
1 large egg

1 c. heavy cream
2 t. vanilla
1-2 T. powdered sugar

4 bananas
1/2 c. brown sugar

To prepare the shortcake, heat the oven to 425 degrees and grease a large cookie sheet. In a food processor or blender, pulse the oats until they are finely ground.  Mix ground oats, flour, brown sugar, powder, salt, and soda in a bowl.  In a separate bowl, whisk together the egg, buttermilk, and oil. Add the buttermilk mixture to flour mixture, and stir just until blended. Drop the dough in 1/3 cups, about 3 inches a part. Bake for about 12 minutes. Let cool.

Next, prepare the filling.  I just used a simple whip cream for the filling.  Mix heavy cream, vanilla, and powdered sugar in a bowl. Beat on high speed just until it thickens to a whip cream consistency.

Chop the bananas and heat on low in a large skillet. Add brown sugar and stir until it caramelizes.


That's it! Eat with a fork if there are other people around, and with your hands if you're gorging solo.