These Caramelized Banana Shortcakes are made with whipped mascarpone and topped with caramel sauce and whipped cream.
Ok so clearly I love banana-y desserts. If you want me to be honest, there’s a reason for this, and it’s not a dumb “I love bananas” reason either. Truthfully, it has everything to do with my headaches.
If you know anyone or if you yourself suffers from headache or migraines then you may already know this, but migraine-suffers are told to avoid three main food-related migraine triggers: caffeine, alcohol and chocolate. Now, something you may or may not know about me is that I am one of the most stubborn people in the WORLD. I’m not proud, but it’s true. I’ve known for months that most alcohol—minus tequila and white wine (sometimes)—triggers my headaches, but I hadn’t noticed a correlation between coffee and my headaches. I only drink one cup a day—never more—and don’t really feel bothered by it.
But chocolate? Chocolate’s been a bit of an adventure recently.
Remember that chocolate cake I recently posted? I got the WORST headache ever after eating that cake, and I only ate a few licks of the batter and ONE bite of the actual cake itself. And I had joked on Instagram stories about eating half a bag of Reese pieces a few weeks prior to that—which I hadn’t had in YEARS (why are they so addicting?!)—and I also got a horrible headache after eating those. I know these are just examples, but they are many other examples just like these which I’ve noticed that I hadn’t really paid attention to in previous months that I’m finally starting to notice. I’m kind of mad at myself for not noticing sooner, though I think a lot of it was my stubbornness not wanting to believe it/not wanting to “give up” chocolate. My whole eating mindset is EVERYTHING in moderation, and I really don’t like labeling foods as off limits, but I think this situation is a little different.
ANYWAY. One year later and that’s where I’m currently at. I’m still taking medicine from the doctor, and I have I believe 3 weeks left of medicine (I’m very curious to see if my headaches come back in full force as soon as I’m off medicine….), I drink one cup of coffee a day, I avoid most alcohol, and I’m avoiding all chocolate at the moment. My headaches have significantly improved, though I won’t ever be completely headache-free because headaches run in my family and that’s ok. I don’t have it all figured out, but I feel better now than I felt a few months ago, so that’s at least something. I felt it was time for an update, and what better place to share that update than within a recipe post……???! GUYS I JUST DON’T KNOW OK.
Ok so we all know strawberry shortcake, but what about other fruit? BANANA SHORTCAKE to the rescue!! The bananas are caramelized with coconut oil and sugar, then drizzled with caramel sauce! Because caramel sauce is always necessary. Also, the shortcakes are coated with whipped mascarpone first because I felt like being extra and omgshhhhhh they are just so fantastic. I’m just saying.
So screw chocolate. Make these caramelized banana shortcakes instead!Print
Caramelized Banana Shortcakes
- Prep Time: 45 mins
- Cook Time: 12 mins
- Total Time: 57 mins
- Yield: 10-12 shortcakes 1x
- 1 1/3 cup all purpose flour
- 2 tbsp cane sugar
- 2 tsp baking powder
- 3 tbsp butter
- 3/4 cup buttermilk
- 1/2 tsp vanilla extract
- For the mascarpone:
- 2 tbsp mascarpone
- 2 tbsp milk of choice
- 1 cup powdered sugar
- For the bananas:
- 1 tbsp coconut oil
- 2 bananas, sliced
- 1 tbsp cane sugar
- Caramel sauce
- Preheat oven to 450°.
- Start by making the caramel sauce. It takes 3 minutes to make and then you just let it cook on the stove while you’re making the shortcakes.
- Then, combine flour, sugar and baking powder in a large bowl; then, cut cold butter in to that bowl and use a knife or your hands to add butter until it’s crumbly. Next, add buttermilk and vanilla and use a wooden spoon (or your hands!) to combine everything really well until a large ball has formed.
- Grease a large baking sheet with nonstick spray, then scoop mixture out into by heaping tablespoons onto the sheet and bake shortcakes for 10-14 minutes or until they’re slightly golden on top. Remove from baking sheet onto a cooling rack or paper towel and wait until they’ve cooled before slicing in half.
- While you’re waiting for them to cool, make the mascarpone by whisking all ingredients together with an electric whisk; set aside.
- Next, caramelize the bananas. Add coconut oil to a large skillet over medium heat, then add the bananas and sprinkle them with sugar. Cook them for approximately 2 minutes on each side, or until they’re caramelized; set aside.
- To assemble: spread mascarpone on one side of the shortcake, then add the banana, drizzle it with the caramel sauce and top it with the other shortcake. Optional: top everything with whipped cream and chopped chocolate.