Is it just the men in my family, or do the men in your family love desserts with fruit?
These caramel banana shortcakes are easy, delicious...and a little less "girly" than a strawberry shortcake. Plus there's no line of dolls called "Caramel Banana Shortcake."
There's a cinnamon-buttermilk shortcake, split in two, filled with warm banana-studded caramel sauce, and topped with a brown sugar whipped cream. Yeah, it's good.
Wanna make 'em for your dude?
Caramel Banana Shortcakes
{adapted from an ancient edition of the Dallas Morning News, makes 6}
shortcakes:
2 and 1/3 c. buttermilk baking mix
1/4 tsp. cinnamon
1/4 c. milk (plus more if needed)
1/2 c. mashed banana
1 TBSP melted butter
filling:
16 ounces caramel sauce/topping
2-3 medium bananas, sliced
brown sugar whipped cream:
1 c. heavy whipping cream
1/2 c. packed light brown sugar
Line a baking sheet with parchment paper and preheat oven to 425.
Place a mixer bowl and attachment in the freezer.
Stir together the baking mix, cinnamon, milk, bananas and melted butter. Add more milk a tablespoon at a time, if needed, until the dough comes together. (The dough will be sticky.)
Turn the dough out on a surface coated with baking mix. Knead 10 times and pat into a 1/2 thick disc. Cut with a 3-inch circle cookie cutter, pull away the excess dough to make picking the biscuits up off the counter easier. (Dip the cookie cutter in baking mix to prevent sticking.) Place on a cookie sheet and bake for 8-10 minutes, or until done. Remove to a cooling rack and let cool 5 minutes.
Meanwhile, warm the caramel sauce over low heat. A few minutes before assembling the shortcakes, gently stir in the sliced bananas.
Make the whipped cream by beating the cream and brown sugar in the chilled bowl. Beat on high just until stiff peaks form.
Split the shortcake in half. Place the bottom half on a plate, cover with the banana-caramel sauce. Top with the second shortcake half and dollop on the whipped cream. Drizzle on a bit of caramel sauce. Enjoy!
What desserts do your dudes love?