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.

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Prep Time 10 min
Total Time 30 min
Servings 6

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 lb), peeled, diagonally cut into 1/2-inch slices (4 1/2 cups)

1/2: teaspoon ground cinnamon

Topping

3/4: cup hot fudge topping, warmed

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Directions

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