Dessert: Banana Shortcakes

Versatile and varied, shortcake can be combined with almost any fruit, from rhubarb to raspberries. Our classic 1889 recipe paired it with fresh-picked strawberries; this version relies on ripe bananas, a perfect winter-season substitute. Since the banana

Ingredients

1/2 c. old-fashioned oats
1/3 c. pecans
1 1/2 c. all-purpose flour
1/4 c. packed dark brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 c. low-fat buttermilk
3 tbsp. canola oil
1 large egg

Instructions

Prepare Shortcakes: Preheat oven to 425 °F. Spray large cookie sheet with nonstick cooking spray. In food processor with knife blade attached, pulse oats and pecans until finely ground.
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.
In small bowl, with wire whisk, mix buttermilk, oil, and egg until blended. Add buttermilk mixture to flour mixture and stir just until blended.
Spoon by 1/3 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 minutes or until firm when pressed. Transfer to wire rack.
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.
Prepare Bananas: In 12-in. 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.
To serve, split Shortcakes. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Bananas and Cream; replace Shortcake tops.