Caramelized Banana Shortcakes Recipe

Ingredients

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

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

3/4

cup hot fudge topping, warmed

Preparation

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.

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