Chasen'S Banana Shortcake With Banana Sauce Recipe

Name: Chasen'S Banana Shortcake With Banana Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortcake; 1 cup butter, softened; 1 cup sugar; 4 large eggs; 2 teaspoons vanilla; 2 cups sifted cake flour; 1/4 teaspoon salt; 1 teaspoon baking powder; 2 tablespoons heavy cream, chilled; Whipped Filling; 2 cups heavy cream, chilled; 1/4 cup bakers sugar; 1 teaspoon vanilla; Banana Sauce; 1/2 cup heavy cream, chilled; 1 tablespoon bakers sugar; 1/2 teaspoon vanilla; 1 pint french vanilla ice cream, softened (the best quality you can afford); 2 very ripe bananas, cut into very thin slices; 1 tablespoon dark rum; To assemble shortcake; 2 -3 tablespoons dark rum; 4 small ripe bananas, sliced plus 1 banana, thinly sliced; hot fudge sauce, of your choice

Servings: persons

Shortcake
1 cup butter, softened
1 cup sugar
4 large eggs
2 teaspoons vanilla
2 cups sifted cake flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons heavy cream, chilled
Whipped Filling
2 cups heavy cream, chilled
1/4 cup bakers sugar
1 teaspoon vanilla
Banana Sauce
1/2 cup heavy cream, chilled
1 tablespoon bakers sugar
1/2 teaspoon vanilla
1 pint french vanilla ice cream, softened (the best quality you can afford)
2 very ripe bananas, cut into very thin slices
1 tablespoon dark rum
To assemble shortcake
2 -3 tablespoons dark rum
4 small ripe bananas, sliced plus 1 banana, thinly sliced
hot fudge sauce, of your choice

1
Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
2
In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
3
Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
4
Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
5
Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
6
Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
7
For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
8
Set aside (chill).
9
For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
10
Fold in the macerated bananas (with the rum) into the whipped cream mixture.
11
To assemble:.
12
Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
13
When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.

1747

kcal

Calories

113

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Shortcake, 1 cup butter, softened, 1 cup sugar, 4 large eggs, and more.

Yes, Chasen'S Banana Shortcake With Banana Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chasen'S Banana Shortcake With Banana Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions