Chocolate Shortcakes with Bananas and Caramel

Okay, did you REALLY think we were going to make it through the whole month without posting two sweet treats in a row? I mean, really, who do you think we are??

Luckily for you and your diet, this recipe is surprisingly un-terrible for you. I mean, you don’t want to go out and eat the whole pan of shortcakes (who DOES that?? Oh, wait, me…) And please don’t balk at the Cool Whip. It’s a dieter’s friend and here, between the richness of the shortcakes and the caramel sauce, you’ll actually welcome a little fluffiness. Most of all, don’t judge me. 99% of the time, I’m a whipped dairy snob, I promise.
Chocolate Shortcakes with Bananas and Caramel
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup fat-free buttermilk
Fat free caramel topping
1 cup frozen reduced-calorie whipped topping, thawed
1/8 tsp. unsweetened cocoa powder (optional; I actually almost always leave it out)
2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)
Preheat oven to 375°.
To prepare the shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl, stirring with a whisk. Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Knead lightly in bowl 5 to 6 times. Turn dough out onto a lightly floured surface; pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough.

Bake at 375° for 18 minutes or until just firm to the touch. Remove from pan;
cool on a wire rack. Place shortcake on a cutting board or work surface; cut along score lines with a serrated knife to form 8 wedges. This step can be done up to a day ahead of time; just keep the shortcakes in a tightly sealed container.
When ready to serve, slice cakes in half horizontally and fill with 1/4 c. sliced bananas, 2 Tbsp. whipped topping (a cookie dough scoop works great), and a little caramel sauce. Replace top layer of the shortcake and then drizzle with a little additional caramel sauce.

Eat. Lick the plate. Try not to think about the other 7 shortcakes waiting to be eaten…

Nutritional Information:
Calories: 280
Fat: 9
Fiber: 2.6
WW Points: 6

Photos courtesy of Sara who has had these pictures on her computer for almost a year before I finally snatched it out from underneath her! Muahahahahaha! 🙂


  1. Sweet! I have some buttermilk that I need to use up and this looks way better than the bran muffins I was going to make! Thanks Kate my love!

  2. Britney–no WAY! I contemplated going to Sonic today, but then I realized that my 4-year-old was with me and I would have to share…

    1. My favorite, too! You can actually buy a boxed mix at Michael’s (probably Hobby Lobby too) in the cake decorating section. Tastes just the same as the grocery store kind. 🙂

  3. Wow! Looks absolutely incredible! I’m dying to try it! Problem is banana’s are about $6 each after all the natural disasters here in Australia & I don’t fancy paying that!

  4. I have got to make this tonight… the problem is I don’t have any caramel topping. I think I am going to use the syrup from your Chunky Monkey Pancake recipe as the topping… Doesn’t that sound yummy!

  5. Umm… YUM!!!!!! To me, carmel sauce is way better than chocolate sauce, and these look absolutely heavenly!

  6. I just stumbled on this…is chocolate shortcake code for chocolate scone, meaning I can justify eating it for breakfast?!?!?!

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