CARAMELIZED BANANA SHORTCAKES

Caramelized Banana Shortcakes image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

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
6 tablespoons butter or margarine
1/2 cup packed brown sugar
6 medium bananas (2 3/4 lb), peeled, diagonally cut into 1/2-inch slices (4 1/2 cups)
1/2 teaspoon ground cinnamon
3/4 cup hot fudge topping, warmed

Steps:

Heat oven to 400°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 spoonfuls onto ungreased cookie sheet.
Bake 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.

Nutrition Facts : Calories 630, Carbohydrate 88 g, Cholesterol 50 mg, Fat 5, Fiber 5 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 840 mg, Sugar 41 g, TransFat 2 1/2 g