I’ve been making these caramelized banana shortcakes for ages now, and I love how excited people get when I serve it to them. There’s something about taking a traditional dessert and giving it an unexpected twist that just knocks people’s socks off.

The traditional dessert I am referring to of course is the beloved American dish known as Strawberry Shortcake that we all know (and have had about a bajillion times). And for the purists out there who don’t like to mess with a good thing, I hear you. I’m certainly not saying there’s anything wrong with Strawberry Shortcake. I had the doll, I get it.

But sometimes you just can’t find any good strawberries at the store, only the sour, underripe kind, or worse: the slimy, mushy, about-to-turn-moldy-as-soon-as-you-get-them-home kind.

And sometimes you just wanna push the envelope a little and try something new.

That’s how this piece of yumminess was born. I use the same biscuit recipe that I use when I make strawberry shortcakes because they’re the best I have found- no sponge cake for this girl. It’s actually a cream scone recipe from Joy of Baking and they turn out flawless every time. Dense and buttery yet somehow still light, and the perfect amount of sweetness (i.e. not too much). Definitely make extra to have with butter, jam and a cup of tea the next morning.

The rest is easy. I swapped macerated strawberries for luscious caramelized bananas, kissed with a touch of rum. In lieu of plain whipped cream I opted for a whipped cocoa creme fraiche, but I have also paired these with a cocoa Kahlua whipped cream in the past, and I don’t think you need me to tell you how delicious that is!

Layer it all up in a bowl or ramekin like I did, or split the biscuits and serve it up sandwich style. If you’re thinking how good this would be drizzled with warm chocolate sauce, I can tell you from experience that you’re right on the money.

5 from 1 vote

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Caramelized Banana Shortcake with Whipped Cocoa Creme Fraiche

I’ve been making these caramelized banana shortcakes for ages now, and I love how excited people get when I serve it to them. An exotic twist on strawberry shortcake with a cream scone topped with caramelized bananas and cocoa creme fraiche!

Course Dessert

Cuisine American, British

Keyword caramelized bananas, rum caramel bananas, shortcake recipes

Prep Time 30 minutes

Cook Time 18 minutes

Total Time 48 minutes

Servings 6

Calories 570 kcal

Author Denisse

Ingredients

for the cream scone biscuits:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup cold unsalted butter cubed
• 1 egg lightly beaten
• 1 tsp. vanilla extract
• 1/2 cup whole milk or heavy cream

for the cocoa creme fraiche:

• 1 cup creme fraiche
• 1/4 cup heavy cream
• 1 Tbsp. cocoa powder
• 2-3 Tbsp. Confectioners sugar

for the caramelized bananas:

• 5-6 bananas sliced
• 2 Tbsp. butter
• 3 Tbsp. brown sugar
• 2 Tbsp. dark rum
• Ground cinnamon for garnish

Instructions

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a large bowl, whisk the flour, sugar, baking powder and salt. Blend the cubed butter into the flour mixture with a pastry blender or fingertips until coarse crumbs form. In a small bowl combine the milk or cream, egg and vanilla. Add liquid mixture to flour mixture and stir just until combined.

2. Transfer to a lightly floured surface and knead the dough gently a few times. Pat into a 7 inch round and cut the dough with a 2-inch round cookie or biscuit cutter. Spread the rounds evenly on the prepared baking sheet. Brush the tops of the scones with cream or milk.

3. Bake for about 15-18 minutes or until lightly browned, then remove from oven and transfer to a wire rack to cool.

4. While biscuits are baking, caramelize the bananas and make the whipped cocoa creme fraiche. In a large fry pan over medium-high heat, melt the butter. Add the banana slices and cook, turning them occasionally with a rubber spatula until they begin to brown, about 2 to 3 minutes. Sprinkle in the brown sugar and continue cooking for another minute. Stir in the rum and cook until the liquid has reduced slightly, about 1 minute.

5. Combine the creme fraiche, heavy cream, cocoa powder and confectioner's sugar in a bowl. Whip using an electric whisk or mixer until stiff peaks form.

6. To assemble, divide the caramelized bananas between small bowls or ramekins. Top with biscuits and dollops of cocoa creme fraiche and dust the top of each dessert with ground cinnamon.

Recipe Notes

In lieu of plain whipped cream I opted for a whipped cocoa creme fraiche, but I have also paired these with a cocoa Kahlua whipped cream in the past, and I don’t think you need me to tell you how delicious that is!