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Banana Toffee Shortcakes

By The Canadian Living Test Kitchen

Tested till perfect

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Banana Toffee Shortcakes

This recipe makes 8 servings

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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

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