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Chasen's Banana Shortcake

Chasen's Banana Shortcake

Pastry chef, Valerie Gordon is in the kitchen making a scrumptious dessert with bananas and chocolate sauce.
Ingredient for Cake
  • All-purpose flour
  • Kosher salt
  • Baking powder
  • Unsalted butter
  • Sugar
  • 4 large eggs
  • Vanilla bean paste
  • Heavy cream
Ingredients for Chocolate Sauce
  • Unsweetened cocoa powder
  • Heavy cream
  • Sugar
  • Light corn syrup
Ingredients for Banana Sauce
  • 2 ripe bananas
  • Heavy cream
  • Sugar
  • Vanilla bean paste
  • Vanilla ice cream
  • Light rum


Directions to Make the Cake

1) Position a rack in the center of the oven and heat the oven to 350°F. Coat the bottoms and sides of two 9-by-3-inch round cake pans with nonstick baking spray.

2) Sift together the flour, salt, and baking powder into a medium bowl.

3) In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), beat the butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla paste and mix well, about 30 seconds. Add the dry ingredients in two batches, mixing until fully incorporated. Pour in the cream and mix for 1 minute.

4) Divide the batter between the prepared cake pans, spreading it evenly. Bake for 30 minutes, or until the tops appear dry and slightly golden and a toothpick inserted in the center comes out clean. Allow the cakes to cool for 15 minutes in the pans on a cooling rack, then remove the cakes and cool completely on the rack. Wrap the cakes in plastic wrap and refrigerate until you are ready to assemble the cake.

Directions to Make the Chocolate Sauce

1) Put the cocoa powder into a medium bowl. Combine the cream and sugar in a small saucepan and cook over medium-low heat, stirring, until the sugar dissolves. Pour in the corn syrup, increase the heat to medium, and continue stirring until the mixture boils.

2) Pour the hot cream mixture over the cocoa powder and whisk until smooth. Pour the mixture back into the saucepan and cook over medium-low heat, stirring occasionally, until large bubbles form and the sauce appears glossy, about 5 minutes. Pour the sauce into a small pitcher or a bowl. (The sauce can be stored, covered, in the refrigerator for 1 week. Reheat over low heat before serving.)

Directions to Make Banana Sauce

1) Slice the bananas into very thin rounds. Using a handheld mixer, whip the cream, sugar, and vanilla paste in a medium bowl until stiff peaks form. Using a rubber spatula, fold in the ice cream, sliced bananas, and rum, just until incorporated. Cover and refrigerate. (The banana sauce can be refrigerated for up to 3 hours. It actually holds well if refrigerated for longer, but the bananas will turn brown; if you need to make the sauce more than 3 hours ahead of time, add the bananas just before serving.)

Directions to Make Whipped Cream

1) Using a handheld mixer, whip the cream, sugar, and vanilla in a medium bowl until stiff peaks form.

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