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