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“Versatile and varied, shortcake can be combined with almost any fruit, from rhubarb to raspberries this version relies on ripe bananas, perfect winter season substitute. Since the bananas brown in rich rum-butterscotch sauce (think bananas Foster minus the flambe), we cut the cake's sweetness with two tangy tweaks-buttermilk in the batter, and sour cream in the cream. This came from Good Housekeeping. I have not tried this recipe posting for safe keeping.”
8 shortcakes

Ingredients Nutrition


  1. Prepare Shortcakes: Preheat oven to 425. Spray large cookie sheet with nonstick cooking spray. In food processor with knife blade oats and pecans until finely ground.
  2. In large bowl, with wire whisk, combine oat mixture, flour, brown sugar, baking powder, salt, and baking soda. Break up any lumps of brown sugar with fingers.
  3. In small bowl, with wire whisk, mix buttermilk, oil, and egg until blended. Add buttermilk mixture to flour mixture and stir just until blended.
  4. Spoon by 1/3 cups onto prepared cookie sheet, 3-inches apart, making a mounds. Bake 12 minutes or until firm when pressed. Transfer to wire rack.
  5. Prepare Cream: In medium bowl, with mixer at high speed, beat heavy cream, sour cream, and confectioners' sugar until thickened. Cover and refrigerate until ready to serve. Makes 1 1/4 cups.
  6. Prepare Bananas: In 12"-inch skillet, melt butter on medium-high. Add bananas; cook 1 minute or until bananas begin to brown, stirring gently. Remove skillet from heat; stir in brown sugar and rum. Return skillet to heat; cook 1 minute or until mixture begins to simmer.
  7. To serve, split Shortcakes. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Bananas and Cream; replace Shortcake tops.

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