- 1 1/2 pounds bananas, stemmed and quartered
- 5 tablespoons sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sodium bicarbonate
- two tablespoons sugar
- 3/4 teaspoon salt
- 1 1/2 cups heavy cream
- Whipped Cream, recipe follows
- Whipped Cream:
- 1 1/2 cups heavy cream, chilled
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla flavoring
- 1 teaspoon freshly grated lemon zest
Mix bananas with 3 tablespoons sugar and refrigerate while juices develop, a minimum of half an hour.
Preheat the oven to 400 levels F.
Sift together the flour, baking powder, sodium bicarbonate, remaining two tablespoons sugar, and salt inside a medium bowl. Add heavy cream and blend until just combined. Place mixture within an ungreased 8-inch square pan and bake until golden, 18 to twenty minutes.
Remove shortcake from pan and put on the rack to awesome slightly. Reduce 6 pieces and split each bit in two horizontally.
Spoon a few of the bananas using their juice onto each shortcake bottom. Top having a generous dollop of whipped cream and so the shortcake top. Spoon more bananas outrageous and serve.
Utilizing a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to two minutes.