From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, chilled and cut into pieces
  • 1 cup pureed banana

  • 2-1/2 cups heavy whipping cream
  • 2-1/2 cups dark brown sugar, firmly packed
  • 7-1/2 teaspoons dark rum
  • 7-1/2 teaspoons banana liqueur
  • 5 bananas, peeled and cut into 3/4-inch rounds
  • 2 quarts butter pecan ice cream, slightly softened

     Preheat oven to 400 degrees.  Sift flour, baking powder, and salt in a mixing bowl.  Cut in butter until mixture resembles coarse pebbles.  Lightly stir in banana puree to make a damp dough.  Turn mixture out onto a floured surface.  Roll or pat to a 1-inch thickness.  Cut dough into 2-1/2 to 3-inch rounds with a floured biscuit cutter.  Place rounds on an ungreased baking sheet.  Bake until golden brown, about 30 minutes.  Set aside.
     Combine cream and brown sugar in a large saucepan.  Cook over moderate heat, stirring constantly, until slightly thickened, about 10 to 12 minutes.  Allow to cool 10 minutes.  Stir rum, banana liqueur, and sliced bananas into warm sauce.
     Split shortcake and place on individual plates.  Scoop ice cream onto bottom half of shortcake, top with banana sauce, and add top half of shortcake.  Serve immediately.

SERVES: 6 - 8

more from beliefnet and our partners
Close Ad