Vanilla Bean Shortcakes with Bananas and Rum Whipped Cream
Yields 4
For the Shortcakes
  1. 3 tablespoons plus 1 teaspoon sugar, divided
  2. 1” piece vanilla bean, split lengthwise
  3. 1⅓ cups all-purpose flour
  4. 1½ teaspoons baking powder
  5. ¼ teaspoon fine sea salt
  6. 1 cup cold heavy cream
For the Bananas
  1. 2 tablespoons unsalted butter
  2. 2 tablespoons packed brown sugar
  3. Pinch of fine sea salt
  4. 2 Del MonteⓇ bananas, cut into ¼” thick slices on the diagonal
  5. 2 teaspoons dark rum
For the Whipped Cream
  1. 1 cup heavy cream
  2. 1 tablespoon sugar
  3. 2 teaspoons dark rum
  1. Preheat the oven to 450℉. Line a baking sheet with parchment paper.
  2. Place sugar in a small bowl. Scrape the seeds from the vanilla bean, add to the sugar, and rub them into the sugar with your fingers until evenly dispersed. Transfer 1 teaspoon of the sugar to a separate small bowl and set aside.
  3. In a large bowl whisk to combine 3 tablespoons vanilla sugar, flour, baking powder, and salt. Add cream and mix until combined.
  4. Place 4 big spoonfuls of dough on the baking sheet. Sprinkle with remaining 1 teaspoon vanilla sugar. Bake until lightly browned, about 15 minutes.
  5. While the shortcakes bake, heat a large nonstick skillet over medium heat. Add butter, sugar, and salt and stir until melted and bubbling. Add banana slices to skillet in a single layer and cook, turning once, until caramelized, 3-4 minutes. Take off the heat and sprinkle rum over bananas.
  6. In a large bowl combine cream, sugar, and rum. Beat until cream is softly whipped.
  7. To serve, cut shortcakes in half. Place bottom halves on serving plates. Top with a dollop of whipped cream and a spoonful of bananas. Place other half of shortcakes on top. Serve immediately.
Del Monte Fresh Produce N.A., Inc