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.

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 or margarine, melted

Filling

• 6 tablespoons butter or margarine
• 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

1. Heat oven to 400 degrees F.
2. 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.
3. Bake for 10 to 12 minutes or until golden brown.
4. 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.
5. To serve, split warm shortcakes; fill with warm banana filling. Drizzle each with 2 tablespoons hot fudge topping.