Banana Shortcakes with Candied Nuts
Talk about a scrumptious dessert! Wait'll you see the magic that takes place when you pair shortcut frozen biscuits with yummy banana-whipped cream and praline topping.
What You'll Need:
6 large frozen biscuits
2 tablespoons melted butter
cup sugar, divided
2 small bananas
1 tablespoon lemon juice
cup whipping cream
cup chopped Southern praline-style pecans (see Note)
What To Do:
- Brush frozen biscuit tops with melted butter; sprinkle each with 1 teaspoon sugar. Bake biscuits according to package directions.
- Meanwhile, slice bananas, and toss with lemon juice. Place half banana slices in small bowl, and mash until smooth; reserve remaining banana slices.
- Beat whipping cream and remaining sugar in medium bowl at high speed with an electric beater until stiff peaks form. Fold in mashed banana and reserved banana slices.
- To serve, split warm biscuits, and spoon banana cream evenly on bottom halves. Sprinkle with chopped praline-style pecans, and replace tops.
We used praline-style pecans as a topping for these shortcakes, but feel free to substitute other candied nuts or toffee bits as you desire.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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