Banana Shortcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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