Pecan-Cinnamon Shortcakes with Bananas and Dulce de Leche
Pecan-Cinnamon Shortcakes with Bananas and Dulce de Leche requires around 1 hour and 15 minutes from start to finish. This gluten free recipe serves 4. This dessert has 454 calories, 3g of protein, and 39g of fat per serving. A mixture of sugar, chocolate, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
Heat oven to 350?F. In medium bowl, mix Bisquick mix, 2 tablespoons sugar, the pecans and cinnamon.
Add 1/2 cup of the cream; stir until soft dough forms.
On ungreased cookie sheet, drop dough by 1/4 cupfuls 2 inches apart; pat into rounds, about 3/4 inch thick.
Sprinkle tops with 1/2 teaspoon sugar.
Bake 16 to 18 minutes or until light golden brown.
Remove from cookie sheet to cooling rack; cool completely.
In chilled large deep bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until soft peaks form. Cover; refrigerate until serving time.
Using a serrated knife, carefully slice shortcakes in half horizontally.
Place bottom halves on 4 dessert plates; spread each with 1 tablespoon dulce de leche. Top each with 1/2 sliced banana, 3 tablespoons whipped cream and 1/2 teaspoon grated chocolate. Cover with top halves of shortcakes. Top each with 3 tablespoons whipped cream and 1/2 teaspoon grated chocolate.