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“A yummy dessert. Recipe is from Woman's Day. Prep time does not include chilling time.”
READY IN:
1hr 47mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees; you'll need a baking sheet.
  2. Sauce: Stir sugar and water in a heavy 2-quart saucepan over medium heat until mixture comes to a boil.
  3. Boil 5 minutes, without stirring, scraping down sides of pan if mixture starts to crystallize around edges, or until mixture is caramel-colored.
  4. Whisk in butter until melted.
  5. Remove from heat and whisk in cream (mixture will bubble vigorously).
  6. Scrape into a medium bowl; cover loosely and refrigerate until cool.
  7. Shortcakes: Whisk flour, walnuts, 2 T sugar, the baking powder and salt in a medium bowl until blended.
  8. Add cream; stir with a fork until mixture comes together to form a dough.
  9. Transfer dough to work surface and form into 6-inch long log.
  10. Cut into 6 rounds.
  11. Place rounds on ungreased baking sheet.
  12. Sprinkle tops with remaining sugar.
  13. Bake 14-17 minutes or until golden.
  14. Remove to wire rack to cool completely.
  15. To serve: Slice bananas and stir into caramel sauce.
  16. Beat cream, sugar and vanilla until soft peaks form when beaters are lifted.
  17. Halve shortcakes with a serrated knife.
  18. Place bottoms on dessert plates.
  19. Top each bottom with scant 1/4 cup banana-caramel mixture, then about 3 T whipped cream.
  20. Top with biscuit tops, 2 T banana-caramel mixture and 1 T whipped cream.
  21. Garnish.
  22. To plan ahead: Bake shortcakes no more than 8 hours before serving.
  23. When they're cool, store tightly covered at room temperature.
  24. Make the caramel sauce up to a week ahead and store in the refrigerator.
  25. Of course, if time's really short, you can substitute bottled caramel sauce for the homemade.

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