Cake Recipes
Caramelized Banana Shortcakes
Add a sugar-and-spice spin to shortcakes. Spoon on bananas in a rich buttery-brown sugar sauce. Then top it all off with fudge sauce.
Prep: 10 min | Total: 30 min | Yield: 6 servings
Ingredients
Shortcakes
- 2 1/3 cups Original Bisquick® mix
- 3 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon**
- 1/2 cup milk
- 3 tablespoons butter, melted
Filling
- 6 tablespoons butter
- 1/2 cup packed brown sugar
- 6 medium bananas* (2 3/4 pounds), peeled, diagonally cut into1/2-inch slices (4 1/2 cups)
- 1/2 teaspoon ground cinnamon**
Topping
- 3/4 cup hot fudge topping, warmed
Instructions
- Heat oven to 400 degrees F.
- In medium bowl, stir Bisquick mix, 3 tablespoons brown sugar and the cinnamon until well blended. Stir in milk and 3 tablespoons melted butter until soft dough forms. Drop by 6 heaping spoonsful onto ungreased cookie sheet.
- Bake for 10 to 12 minutes or until golden brown.
- Meanwhile, in 10 inch skillet, melt 6 tablespoons butter over medium heat. Stir in 1/2 cup brown sugar. Cook, stirring constantly, about 2 minutes or until dissolved. Add bananas to pan; coat with caramel mixture. Stir in ground cinnamon; remove from heat.
- To serve, split warm shortcakes; fill with warm banana filling. Drizzle each with 2 tablespoons hot fudge topping.
Notes
*Make sure the bananas aren’t too ripe, so they don’t get too soft after cooking.
** Use another spice, such as nutmeg or allspice, for the cinnamon in the shortcakes.
Nutrition
Per serving: Calories 630 (Calories from Fat 250), Total Fat 27g (Saturated Fat 15g, Trans Fat 2 1/2g), Cholesterol 50mg; Sodium 840mg; Total Carbohydrate 88g (Dietary Fiber 5g, Sugars 41g), Protein 7g
Percent Daily Value*: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 10.00%; Iron 10.00%
Exchanges: 2 Starch; 1 Fruit; 3 Other Carbohydrate; 5 Fat
Carbohydrate Choices: 6
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens