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1
Preheat oven to 375.
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2
To prepare the shortcakes, combine flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl, stirring with a whisk.
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3
Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal.
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4
Add buttermilk; stir just until moist.
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5
Knead lightly in bowl 5 to 6 times.
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6
Turn dough out onto a lightly floured surface; pat dough into an 8-inch circle on a baking sheet lined with parchment paper.
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7
Cut dough into 8 wedges, cutting into, but not through, dough.
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8
Bake for 18 minutes or until just firm to the touch.
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9
Remove from pan; cool on a wire rack.
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10
Place shortcake on a cutting board or work surface; cut along score lines with a serrated knife to form 8 wedges.
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11
To prepare filling, combine 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-high heat; stir gently just until sugar dissolves.
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12
Cook, without stirring, until pale golden (about 4 minutes), gently swirling pan if needed to cook sugar evenly.
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13
Remove from heat; add cream and 1 teaspoon butter, stirring with a whisk until smooth.
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14
Cool 5 minutes.
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15
Place whipped topping and 1/8 teaspoon cocoa in a medium bowl; fold just until combined.
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16
Split shortcakes in half horizontally using a serrated knife.
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17
Arrange about 1/4 cup bananas over bottom half of each shortcake; top each serving with about 1 teaspoon caramel sauce, about 2 tablespoons whipped topping mixture, and top of shortcake.
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18
Drizzle 1/2 teaspoon caramel sauce over top of each shortcake.
