Banana Caramel Shortcakes Recipes

CARAMELIZED BANANA SHORTCAKES

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.

BANANA-CARAMEL SHORTCAKES

Steps:

• Heat oven to 425 degrees; you'll need a baking sheet.
• Sauce: Stir sugar and water in a heavy 2-quart saucepan over medium heat until mixture comes to a boil.
• Boil 5 minutes, without stirring, scraping down sides of pan if mixture starts to crystallize around edges, or until mixture is caramel-colored.
• Whisk in butter until melted.
• Remove from heat and whisk in cream (mixture will bubble vigorously).
• Scrape into a medium bowl; cover loosely and refrigerate until cool.
• Shortcakes: Whisk flour, walnuts, 2 T sugar, the baking powder and salt in a medium bowl until blended.
• Add cream; stir with a fork until mixture comes together to form a dough.
• Transfer dough to work surface and form into 6-inch long log.
• Cut into 6 rounds.
• Place rounds on ungreased baking sheet.
• Sprinkle tops with remaining sugar.
• Bake 14-17 minutes or until golden.
• Remove to wire rack to cool completely.
• To serve: Slice bananas and stir into caramel sauce.
• Beat cream, sugar and vanilla until soft peaks form when beaters are lifted.
• Halve shortcakes with a serrated knife.
• Place bottoms on dessert plates.
• Top each bottom with scant 1/4 cup banana-caramel mixture, then about 3 T whipped cream.
• Top with biscuit tops, 2 T banana-caramel mixture and 1 T whipped cream.
• Garnish.
• To plan ahead: Bake shortcakes no more than 8 hours before serving.
• When they're cool, store tightly covered at room temperature.
• Make the caramel sauce up to a week ahead and store in the refrigerator.
• Of course, if time's really short, you can substitute bottled caramel sauce for the homemade.

CHASEN'S BANANA SHORTCAKE WITH BANANA SAUCE

Steps:

• Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
• In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
• Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
• Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
• Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
• Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
• For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
• Set aside (chill).
• For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
• Fold in the macerated bananas (with the rum) into the whipped cream mixture.
• To assemble:.
• Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
• When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.