1/2 c old fashioned oats
1/3 c pecans, toasted and cooled
1 1/2 c flour
1/4 c packed dark brown sugar
2 t baking powder
1/2 t salt
1/4 t baking soda
3/4 c buttermilk
3 T canola oil
1 egg
In food processor, pulse oats and pecans until finely ground. In a large bowl, whisk together oat mixture, flour, brown sugar, baking powder, salt and baking soda. In small bowl, whisk buttermilk, oil, and egg until blended. Add buttermilk mixture to flour mixture, stir just until blended. Spoon 1/3 cup mounds onto greased cookie sheet, 3 inches apart. Bake in preheated 425 degree oven for 12 minutes or until firm when pressed. Place on wire rack to cool. Prepare cream —
1/2 c cold heavy cream
1/2 c sour cream
1 T powdered sugar
In a bowl, with mixer on high speed, beat heavy cream, sour cream and powdered sugar until thickened. Cover and place in refrigerator until ready to serve. Makes 1 1/4 c.
2 T butter or margarine
6 firm, ripe bananas, each cut lengthwise in half, then crosswise into 1-inch chunks
1/3 c packed brown sugar
2 T dark rum
In a skillet on medium high, melt butter. Add bananas; cook 1 minute or until bananas begin to brown, stir gently. Remove skillet from heat; stir in brown sugar and rum. Return skillet to heat; cook 1 minute or until mixture begins to simmer.
To serve, split shortcakes. Place bottom half of shortcake on serving plate, top with bananas and cream and shortcake tops. Serve immediately.
