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  • 6servings
  • 30minutes
  • 630calories

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Ingredients Jump to Instructions ↓

  1. Shortcakes

  2. 2 1/3 cups Original Bisquick® mix

  3. 3 tablespoons packed brown sugar

  4. 1 teaspoon ground cinnamon

  5. 1/2 cup milk

  6. 3 tablespoons butter or margarine, melted

  7. Filling

  8. 6 tablespoons butter or margarine

  9. 1/2 cup packed brown sugar

  10. 6 medium bananas (2 3/4 lb), peeled, diagonally cut into 1/2-inch slices (4 1/2 cups)

  11. 1/2 teaspoon ground cinnamon

  12. Topping

  13. 3/4 cup hot fudge topping, warmed

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F.

  2. 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.

  3. Bake 10 to 12 minutes or until golden brown.

  4. 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.

  5. To serve, split warm shortcakes; fill with warm banana filling. Drizzle each with 2 tablespoons hot fudge topping.

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