Pecan-Cinnamon Shortcakes with Bananas and Dulce de Leche

 

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

• 1 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.
• 2 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.
• 3 Bake 16 to 18 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool completely.
• 4 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.
• 5 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.