Caramelized Banana Shortcakes Recipes

Steps:

• chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
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Steps:

• Make shortcakes:
• Position rack in center of oven and preheat to 425°F. Line large baking sheet with parchment. Sift first 5 ingredients into large bowl. Rub in butter with fingertips until mixture resembles very coarse meal. Mix in pecans. Whisk milk, 1 egg, sour cream and vanilla in small bowl to blend. Add to flour mixture and toss just until evenly moistened. Using about 1/2 cup dough per shortcake, drop dough onto prepared sheet in 6 mounds. Using floured hands, shape each mound into ball and return to sheet. Brush each with some egg glaze, then sprinkle with additional sugar.
• Bake shortcakes until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack; cool. (Can be made 4 hours ahead. Rewarm in 350¡F oven 10 minutes before assembling.)
• Make fruit:
• Whisk sugar and butter in heavy large skillet over medium-high heat until butter melts and mixture forms dark caramel sauce, about 4 minutes. Add pineapple and bananas; stir gently until fruit is heated through, about 2 minutes. Remove skillet from heat.
• Cut shortcakes horizontally in half; place bottoms on 6 plates. Top each with ice cream, then with fruit. Lean shortcake tops against ice cream and serve.

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
• Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• Drizzle cake with caramel topping. Sprinkle with kosher salt.

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.