New Orleans Banana Shortcakes: Jazz up your summer desserts

Who’s that behind those Foster Grants?

Er, I don’t really know, but I definitely want to know who is behind that Bananas Foster-style shortcake!

Growing up, we lived just a few miles away from the Foster Grants glasses factory, and I’ve never been to New Orleans, so does that mean I should love sunglasses more than dessert? NO my good man, I think not!

Bananas and caramel have always been among my favorite flavors. Warm them up and throw them over some ice cream and you’ll be shining so bright everyone else will need those sunglasses just to look at you. Put the sumptuous sauce over a banana and vanilla bean biscuit and folks will need sunglasses, sunscreen, and an umbrella just to be in the same room with you.

Bananas Foster was created at New Orleans’ famous Brennan’s Restaurant. In 1951, Chef Paul created this scrumptious dessert and named it for Richard Foster, who served  on the New Orleans Crime Commission. Richard Foster was a frequent customer of Brennan’s, and a very good friend of Brennan’s founder Owen Brennan.*


I’ve had a few different versions of Bananas Foster, including one I’ve made at home a couple of times. Each has been good in its own way, but I really wanted to try a few different things with this version.

First of all, I wanted a nice pillowy biscuit with my Foster. Something that would help soak up all the caramel sauce, so that none would remain on the plate when the meal was finished. I started out with our online recipe for David Lee’s Biscuits. They’re amazing biscuits for shortcake, and I could hardly dream of improving on them.

I could, however, try a little twist. Our Perfect Pastry Blend was my first choice for flours. It combines the best of soft pastry flour with a little added structure from all-purpose flour. A sturdy crust with a pillowy soft center, just what I desire.

Enter the mashed banana and our enchanting vanilla bean paste. If you haven’t tried it before vanilla bean paste is the only vanilla “extract” that I’ve ever been able to use and then lick the spoon afterwards. No residual alcohol, just pure vanilla flavor. Plus it’s truly chock full of vanilla bean flecks. Full, full, full.

Let’s get our tummies full of this New Orleans Banana Shortcake.

In a large bowl, combine:
2 cups King Arthur Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder (tablespoon, not teaspoon!)
1 teaspoon salt
3 to 4 tablespoons sugar, to taste

Whisk well to break up any lumps, then use your hand to make a well in the center of the dry ingredients.

In a small separate bowl, mash one very ripe banana and 1 tablespoon vanilla bean paste until nearly smooth. (You can use 3 teaspoons Vanilla Bean Crush if you don’t have the paste).

Pour the banana mash into the well and add 3/4 cup heavy cream. Stir the cream/banana together and then begin to pull flour in from the sides of the bowl. Mix all together until you have no dry spots of flour left, adding additional drizzles of cream as needed.

Turn the dough out onto a lightly floured surface and fold it over itself two or three times, until nearly smooth.

Gently roll the dough about 3/4″ thick, and cut with a sharp biscuit cutter in your desired size. I like a 2″ size for small biscuits. You can re-roll and re-cut scraps one time. After that, the dough gets a little tough.

Can you see the bits of banana? If you look closely, you can see the flecks of vanilla bean, too.

And check out those layers!

For a nice crunchy topping, brush the tops of the unbaked biscuits with additional cream or melted butter, and sprinkle with sparkling white sugar.

Bake the biscuits in a preheated 425°F oven for 15 to 18 minutes, or until lightly golden brown on the edges.

And I’ll say it once again… look at those layers!

While the biscuits are cooling, let’s work on the Bananas Foster sauce.

In a large saucepan set over medium heat, combine 4 tablespoons softened butter and 3/4 cup brown sugar.

When the outer edge of the sauce begins to bubble, stir in 1/2 teaspoon allspice and 1/4 cup butterscotch liqueur (e.g., Butterscotch Schnapps). Simmer for 5 to 8 minutes, until the sauce starts to thicken.

Add 2 tablespoons rum and 4 ripe bananas sliced into 1/4″ rounds. Continue to simmer for 5 more minutes, or until the bananas just turn soft.

If you’re the brave and daring type, you can flambé the rum, as with traditional Bananas Foster. Personally, I’m a little afraid of fire, so I skip that part and just simmer a little longer.

Oooh, aaaahh, doesn’t that look wonderful and decadent? I know you can’t smell the allspice, but believe me, it scented the kitchen, indeed the whole floor here. Rich, not-quite-cinnamon-is-that-a-dash-of-nutmeg tickled the senses and made nearly every taste tester ask, “What IS that flavor?”

If you don’t have allspice on hand and my devilish deeds have you too tempted, you can absolutely use cinnamon instead of the allspice. But IF you can wait, it’s worth the trip to the spice aisle to pick up this underused, under-appreciated spice.

To serve, break apart one biscuit and top with one scoop of your favorite vanilla ice cream. Ladle on a helping of the sauce, being sure to capture some chunks of banana. Slip on your sunglasses and slide away into bliss.

Please make, rate, and review our recipe for New Orleans Banana Shortcake.

Print just the recipe

MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...


  1. Bridgit (@forkandtheroad)

    Ms. MaryJane,

    How delicious is this?!?! Just reading what you wrote made my mouth water. The recipe looks very easy, but your description of the process really thought it all to life!! I can’t wait to try this! I’ll be sure to post pics and tag King Arthur Flour…

  2. gpyrocat

    We had company for the weekend and I didn’t want to heat the oven (It was 106 here in Vegas) so I just made the topping. No butterscotch schnapps on hand so I substituted an equal quantity of vanilla vodka. Outstanding flavor! I served it over homemade vanilla ice cream. Entirely too easy ( for my waistline, at least) to make. This is a keeper.
    I used to live in Las Vegas and remember avoiding my oven during those hot summer months too! Great idea to just make the topping and pair it with ice cream. ~Amy

  3. eitakee

    Do you know if there are any substitutes for butterscotch liquor? I don’t drink alcohol, but this sounds delicious!
    Maybe what you could do is make a simple syrup and flavor it with a butterscotch flavor or extract. Here is the procedure for making simple syrup. Add some of our Butterscotch Flavor. Good luck! Elisabeth

  4. mdlrvrmuncher

    When I was a newlywed, my spouse made her first apple pie. Imagine the look on my face as I tried to be pleased with her first attempt. I asked her what the mystery ingredient and she listed the usual suspects except one. She had picked up allspice instead of apple pie spice. Cinnamon it is not. Needless to say, that miscue has not been repeated in the last 33 years.
    What a sweet story…and for, hopefully, 33 more! Elisabeth

  5. lynrbailey

    This looks superb. But I’ve got a question about your variation on cream biscuits, and, actually, any cream biscuits. Can I use whole milk instead of the cream? 1. I don’t usually stock cream in the fridge. I like it too much. 2. I don’t need any more fat in my diet. 3. I’m willing to tolerate changes in the texture of the biscuit, as long as they don’t turn into dog biscuits. 4. If there’s no cream needed, but whole milk can be substituted, I’d probably make biscuits more often. 5. I figure if it’s going to work anywhere, it would work where there’s banana puree. What do you think?

    You can substitute whole milk, but they won’t be as rich and tender, however not enough of a difference to really change the experience. Betsy@KAF

  6. amgbooth

    I love the idea of this although I don’t like bananas. Have you seen the recipes for banana “ice cream” on Pinterest? One is just frozen mashed bananas; another adds cocoa and peanut butter. Might be good with this if you wanted to lighten just a bit. Or I could see a tropical twist with pineapples and mangos on the banana shortcake and coconut ice cream….All of your ideas sound great! The whole dessert is an amazing presentation! Enjoy playing with all the flavors and fruits.

  7. waikikirie

    Oh MJ!!!! You are killing me!! LOL (But in a good way.) The DH and I are trying to be “good”. First you tempt me with the homemade pasta, which I’ve always wanted to try and make. Now this post…. (Not to mention all the yummy posts inbetween) My husband and I go to a resturant near us. It doesn’t matter, breakfast, lunch or dinner, he’ll order the Bananas Foster French toast. I think it’s a sign. I just ordered the vanilla bean crush for the first time this week. Oh well. I guess Saturday may be a small (ok large.. teehee) break from dieting. xoxoxoxox


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