Banana Toffee Shortcakes
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 380 |
| pro | 4 g |
| total fat | 20 g |
| sat. fat | 12 g |
| carb | 49 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 311 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit A | 20 |
| vit C | 7 |
| folate | 15 |
Strawberries are not the only stars of shortcake. You can make the cupcakes ahead and assemble the dessert at the last minute.
Ingredients
- 2/3 cup whipping cream
- 2 bananas, sliced
- 1/2 cup prepared butterscotch sauce
- Banana Toffee Cupcakes:
- 1/3 cup butter, softened
- 1/4 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup mashed bananas
- 2 tbsp sour cream
- 1/2 cup toffee bits
Preparation
Grease 8 muffin cups; set aside.
Banana Toffee Cupcakes: In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Whisk together banana and sour cream. Stir flour mixture into butter mixture alternately with banana mixture, making 3 additions of flour mixture and 2 of banana mixture. Stir in toffee bits.
Spoon into prepared muffin cups. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack and let cool completely. (Make-ahead: Store in airtight container for up to 2 days. Or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
In bowl, whip cream. Split cupcakes in half. Place bottoms on serving plates; top with whipped cream. Arrange bananas over cream; replace tops. Drizzle with sauce.
Source : Canadian Living Magazine: February 2004
- Keywords : Dessert; Bake; Kid-Friendly; Bananas; Flour; Brown sugar; Cream;
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