Heat oven to 425 degrees F. 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.
Serving
Suggestions
1 serving= 655 calories
Originally Submitted
1/29/2015
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