Caramelized Banana Shortcake with Chocolate Syrup

Posted July 14, 2012 by Sugiyarti Jorgenson
strawberry shortcake gets make-over, since I don't always have strawberries. it's quick and easy, also yummy.
Posted in : Cuisines :
  • Prep Time : 15 min
  • Cook Time : 15 min
  • Yields:


  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar, divided
  • 2/3 cups Earth Balance® MindfulMayo® Dressing and Sandwich Spread
  • 1/3 cup soy milk
  • 1/4 cup water
  • 3 tablespoons cocoa powder
  • 3 large firm ripe bananas, sliced
  • 1/4 cup brown sugar
  • 1 tablespoon vegetable oil



1. Preheat oven to 400°F. Grease baking pan; set aside

2. Combine flour, baking powder, 2 tablespoons sugar and salt in a large bowl. With your fingers, work half of Mindful mayo into flour mixture until mixture resembles coarse meal. Combine remaining mayo with milk; add to flour mixture. Stir just until moistened. Roll out dough into ½-inch thick circle (or drop into 6 mounds). Place on prepared pan

3. Bake for 12 to 15 minutes or until golden brown. Cool slightly; cut into wedges

4. Meanwhile; in a small saucepan bring remaining sugar, water and cocoa powder to a boil; let simmer for 1 minute; set aside. Coat banana slices with brown sugar; add to oil heated in non-stick skillet over medium-low heat. Cook and stir for about 3 minutes or until caramelized.

5. Serve shortcake with banana slices and chocolate sauce

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