I am the rotisserie chicken, but there are plenty of days when I want something else.
I am a big believer that dessert should knock your socks off! It’s not good for us, so it should be divine. This dessert is. I won’t create or share a dessert recipe that isn’t. I created this dish last month for a column I have in the Joplin Globe. Doesn’t it look delicious? Oh man, it is.
So instead of chicken today, feast on this.
Bourbon Banana Shortcake with Candied Pecans
2 shortcake cake
1 large ripe banana
3 tablespoons butter
1/3 cup brown sugar
2 teaspoons cinnamon sugar
¼ cup bourbon
2 tablespoons heavy cream
Ice cream for serving
Whipped cream for serving
2 tablespoons chopped candied pecans
Peel and slice bananas into quarters and set aside.
Place dessert cups on plate. Make your cinnamon sugar by mixing sugar and cinnamon and set aside.
In a nonstick skillet, heat the butter over medium heat. Add brown sugar and 1 teaspoon of the cinnamon sugar and the bananas. Cook for 3 minutes. Add the bourbon and cook another 3 minute until sauce is thick and most of the bourbon taste has cooked out; then add in heavy cream. Whisk and remove from heat.
Spoon caramel sauce from the pan over the dessert cups. Top with a scoop of vanilla ice cream and then the bananas. Top with whipped cream and candied pecans. Then, dust the dish with remaining cinnamon sugar and serve immediately.