PECAN-CINNAMON SHORTCAKES WITH BANANAS AND DULCE DE LECHE

Pecan-Cinnamon Shortcakes with Bananas and Dulce de Leche image

Honorable Mention Bisquick® Recipe Contest 2010! Ooey gooey caramel, fresh bananas, luscious whipped cream and a shave of chocolate with melt-in-your-mouth shortcakes. Yum! Recipe submitted by Sherryl Vera.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 4

Number Of Ingredients 9

Ingredients

1 1/4 cups Original Bisquick™ mix
2 tablespoons sugar
1/4 cup finely chopped pecans
1/2 teaspoon ground cinnamon
1 1/2 cups heavy whipping cream, chilled
1/2 teaspoon sugar
4 tablespoons dulce de leche (caramelized sweetened condensed milk), from 13.4-oz can
2 ripe bananas, cut into 1/4-inch slices
4 teaspoons grated chocolate

Steps:

Heat oven to 350?F. In medium bowl, mix Bisquick mix, 2 tablespoons sugar, the pecans and cinnamon. Add 1/2 cup of the cream; stir until soft dough forms.
On ungreased cookie sheet, drop dough by 1/4 cupfuls 2 inches apart; pat into rounds, about 3/4 inch thick. Sprinkle tops with 1/2 teaspoon sugar.
Bake 16 to 18 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool completely.
In chilled large deep bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until soft peaks form. Cover; refrigerate until serving time.
Using a serrated knife, carefully slice shortcakes in half horizontally. Place bottom halves on 4 dessert plates; spread each with 1 tablespoon dulce de leche. Top each with 1/2 sliced banana, 3 tablespoons whipped cream and 1/2 teaspoon grated chocolate. Cover with top halves of shortcakes. Top each with 3 tablespoons whipped cream and 1/2 teaspoon grated chocolate. Serve immediately.

Nutrition Facts : Calories 640, Carbohydrate 63 g, Cholesterol 105 mg, Fat 8, Fiber 3 g, Protein 7 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 32 g, TransFat 2 1/2 g