Chocolate Shortcakes With Bananas And Caramel

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1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1/2 cup sugar

1/3 cup unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup chilled butter, cut into small pieces

1/2 cup fat-free buttermilk

Fat free caramel topping

1 cup frozen reduced-calorie whipped topping, thawed

1/8 tsp. unsweetened cocoa powder (optional; I actually almost always leave it out)

2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)

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