By Good Housekeping
A
sweet departure from the traditional strawberry shortcake, this
decadent version features shortcakes with bananas blanketed in homemade
caramel, whipped cream and chopped walnuts.
Total Time:
Prep:
Level:
Easy
Serves:
6
Ingredients
Caramel Sauce
- ¾ c. sugar
- 2 tbsp. water
- 3 tbsp. butter
- ½ c. heavy cream
- Garnish: chopped walnuts
Shortcakes
- 1⅓ c. flour
- ¼ c. finely chopped walnuts
- 2 tbsp. sugar
- 1½ tsp. sugar
- 1½ tsp. baking powder
- ¼ tsp. salt
- 1 c. heavy cream
- 2 ripe bananas
- ¾ c. heavy cream
- 1 tbsp. sugar
- ½ tsp. vanilla extract
- Garnish: chopped walnuts
Directions
- Heat oven to 425ºF. You'll need a baking sheet.
- Stir sugar and water in a heavy 2-qt 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.
- Whisk flour, walnuts, 2 Tbsp 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 a 6-in.-long log. Cut into 6 rounds. Place rounds on ungreased baking sheet. Sprinkle tops with remaining sugar.
- Bake 14 to 17 minutes or until golden. Remove to wire rack to cool completely.
- 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 Tbsp whipped cream. Top with biscuit tops, 2 Tbsp banana-caramel mixture and 1 Tbsp whipped cream. Garnish. Plan ahead: Bake shortcakes no more than 8 hours before serving. When they're cool, store tightly covered at room temperature. Make the car
