Description
Tender chocolate shortcakes are layered with fresh bananas, fluffy whipped topping and caramel, for a decadent dessert that isn’t too bad for you!
Ingredients
- 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
FILLING:
- Fat free caramel topping
- 1 cup frozen reduced-calorie whipped topping, thawed
- 1/4 teaspoon unsweetened cocoa powder
- 2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)
Instructions
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 (or your hands) 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. You can poke with a toothpick to make sure wet dough doesn’t come out. Avoid overcooking or they will become quite crumbly.
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.
When ready to serve, slice cakes in half horizontally (be gentle, they’ll break easily if manhandled too much) and fill with 1/4 c. sliced bananas, 2 Tbsp. whipped topping (a cookie dough scoop works great), and a little caramel sauce (about 1 teaspoon). Replace top layer of the shortcake and then drizzle with an additional caramel sauce.
Notes
Make sure not to overwork the dough or overbake, and cut gently to avoid breaking these tender cakes.
This recipe is very slightly adapted from the original in Cooking Light, January 2007 issue.