Banana Caramel Shortcakes Food

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.

BANANA & RUM CARAMEL CAKE

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.