Banana Split Shortcakes Recipes

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QUICK BANANA SPLIT SHORTCAKE



Quick Banana Split Shortcake image

Two delicious desserts combine to create an out-of-this-world treat. I serve this banana split on a layer of tender pound cake. Yum! -Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 4

4 slices pound cake (1/2 inch thick) or 2 individual round sponge cakes
1 medium firm banana, sliced
2 scoops vanilla ice cream
2 tablespoons chocolate syrup

Steps:

  • Place cake slices on two dessert plates. Top each with banana and ice cream. Drizzle with chocolate syrup.

Nutrition Facts : Calories 468 calories, Fat 19g fat (11g saturated fat), Cholesterol 162mg cholesterol, Sodium 305mg sodium, Carbohydrate 70g carbohydrate (29g sugars, Fiber 2g fiber), Protein 7g protein.

BANANA SPLIT SHORTCAKES



Banana Split Shortcakes image

Take strawberry shortcakes to the next level with tender shortcakes filled with ice cream and topped just like a banana split.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 32m

Yield 6

Number Of Ingredients 11

2 cups Original Bisquick™ mix
1/3 cup sugar
3 tablespoons baking cocoa
3 tablespoons butter or margarine, melted
1/2 cup milk
1 pint (2 cups) vanilla ice cream
1 package (10 ounces) frozen strawberries in syrup, thawed
2 medium bananas, sliced
1/4 cup chocolate fudge topping, heated
Whipped topping, if desired
Maraschino cherries, if desired

Steps:

  • Heat oven to 425°F. Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter and milk until soft dough forms.
  • Drop dough by 6 spoonfuls onto ungreased cookie sheet.
  • Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.

Nutrition Facts : Calories 500, Carbohydrate 78 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 700 mg

BANANA SPLIT CAKE I



Banana Split Cake I image

A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 3h40m

Yield 18

Number Of Ingredients 10

2 cups graham cracker crumbs
½ cup melted butter
2 cups confectioners' sugar
2 eggs
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts

Steps:

  • Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
  • In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
  • Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 43.6 g, Cholesterol 61.3 mg, Fat 27.6 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 15.9 g, Sodium 180.7 mg, Sugar 32.9 g

CARAMELIZED BANANA SHORTCAKES



Caramelized Banana Shortcakes image

Add a sugar-and-spice spin to shortcakes. Spoon on bananas in a rich buttery-brown sugar sauce. Then top it all off with fudge sauce.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 10

2 1/3 cups Original Bisquick™ mix
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 cup milk
3 tablespoons butter or margarine, melted
6 tablespoons butter or margarine
1/2 cup packed brown sugar
6 medium bananas (2 3/4 lb), peeled, diagonally cut into 1/2-inch slices (4 1/2 cups)
1/2 teaspoon ground cinnamon
3/4 cup hot fudge topping, warmed

Steps:

  • Heat oven to 400°F.
  • In medium bowl, stir Bisquick mix, 3 tablespoons brown sugar and the cinnamon until well blended. Stir in milk and 3 tablespoons melted butter until soft dough forms. Drop by 6 heaping spoonfuls onto ungreased cookie sheet.
  • Bake 10 to 12 minutes or until golden brown.
  • Meanwhile, in 10-inch skillet, melt 6 tablespoons butter over medium heat. Stir in 1/2 cup brown sugar. Cook, stirring constantly, about 2 minutes or until dissolved. Add bananas to pan; coat with caramel mixture. Stir in ground cinnamon; remove from heat.
  • To serve, split warm shortcakes; fill with warm banana filling. Drizzle each with 2 tablespoons hot fudge topping.

Nutrition Facts : Calories 630, Carbohydrate 88 g, Cholesterol 50 mg, Fat 5, Fiber 5 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 840 mg, Sugar 41 g, TransFat 2 1/2 g

SOUTHERN STYLE BANANA SPLIT CAKE



Southern Style Banana Split Cake image

This great recipe belonged to my Grandma and requires no cooking.

Provided by Tammy Livingston

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 10

2 cups graham cracker crumbs
¾ cup white sugar
¼ pound butter, melted
2 (8 ounce) packages cream cheese
1 ½ cups confectioners' sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts

Steps:

  • Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
  • Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
  • Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
  • Top with cherries and chopped nuts; refrigerate and serve chilled.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 79.3 g, Cholesterol 61.4 mg, Fat 45.9 g, Fiber 4.3 g, Protein 11.7 g, SaturatedFat 23.4 g, Sodium 262 mg, Sugar 51.3 g

BANANA SPLIT SHORTCAKE



Banana Split Shortcake image

I use purchased pound or sponge cake instead of from-scratch biscuits. By varying the fruits, it's a treat for any season. Kids enjoy adding their choice of sandae toppings.-Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings

Number Of Ingredients 4

8 slices pound cake (1/2 inch thick) or 4 individual round sponge cakes
2 medium firm bananas, cut into 1/4-inch slices
4 scoops vanilla ice cream
1/4 cup chocolate sauce

Steps:

  • Place cake slices on four dessert plates. Top each with bananas and ice cream. Drizzle with chocolate sauce.

Nutrition Facts :

BANANA SPLIT SHORTCAKES



Banana Split Shortcakes image

I found an old 1999 Woman's Day magazine pull-out and they had many different variations of shortcakes. I made all but 4 of them at some point. Here is another winner in my family's eyes. Allow time before serving to assemble the dessert as these have to be put together just a few minutes before serving or the ice cream will melt.

Provided by HokiesMom

Categories     Dessert

Time 1h12m

Yield 8 shortcakes, 8 serving(s)

Number Of Ingredients 14

1 quart ice cream (either chocolate, strawberry or vanilla ice cream, your choice)
1 pint strawberry, hulled and chopped
1/4 cup sugar
3/4 teaspoon cornstarch
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cold butter, cut into small pieces
1 -1 1/4 cup low-fat buttermilk
2 cups whipped topping
3 bananas, peeled and sliced
8 maraschino cherries, with stems if desired
1 (10 ounce) jar hot fudge, heated as directed on jar

Steps:

  • Heat oven to 400°F Chill one cookie sheet and have ready another cookie sheet.
  • Drop 8 scoops of ice cream onto chilled cookie sheet and place in freezer.
  • For Strawberry sauce:.
  • Put sauce ingredients into a small saucepan, stir to mix.
  • Bring to a boil over medium heat and boil, stirring occasionally, until thickened.
  • Reduce heat to low and simmer 2 minutes, stirring occasionally.
  • Pour into a bowl, cool, cover, and refrigerate.
  • For Shortcakes:.
  • Mix together the flour, sugar, and the baking powder in a medium bowl.
  • With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
  • Pour 1 c of the lite buttermilk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 1 1/4 cup in total).
  • (Note: You can mix the shortcake dough in a processor too. Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs. With motor running, add buttermilk and process just until mixture leaves sides of bowl. Remove blades.).
  • Drop 8 slightly rounded 1/3 cupfuls of dough 2 inches apart on ungreased
  • Bake 12 minutes or until slightly puffed, bottoms are brown and tops are golden.
  • Gently slide cakes onto a wire rack and cool completely.
  • Shortly before serving:.
  • Split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
  • Place shortcake on dessert plate and top each with a scoop of the ice cream and 2 slices of banana.
  • Drop a large dollop or pipe some whipped cream onto top of banana.
  • Garnish with cherries.
  • Either serve with little pitchers of the strawberry sauce and the hot fudge sauce (already heated) or lightly drizzle each dessert with both sauces.

Nutrition Facts : Calories 646.9, Fat 26.8, SaturatedFat 15.9, Cholesterol 75.5, Sodium 484.8, Carbohydrate 95.1, Fiber 4.5, Sugar 51.8, Protein 9.8

BANANA SPLIT SHORTCAKES



Banana Split Shortcakes image

Number Of Ingredients 11

2 cups Original Bisquick®
1/3 cup sugar
3 tablespoons baking cocoa
3 tablespoons margarine or butter, melted
1/2 cup milk
1 pint (2 cups) vanilla ice cream
1 (10-ounce) package frozen strawberries in syrup, thawed
2 medium bananas, sliced
1/4 cup chocolate fudge topping, heated
whipped topping, if desired
maraschino cherry, if desired

Steps:

  • 1. Heat oven to 425°. Mix Bisquick, sugar and cocoa in medium bowl. Stir in margarine and milk until soft dough forms.2. Drop dough by 6 spoonfuls onto ungreased cookie sheet.3. Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 2 tablespoons sugar.NUTRITION FACTS: 1 Serving: Calories 520 (Calories from Fat 180) Fat 20g (Saturated 7g) Cholesterol 25mg Sodium 720mg Carbohydrate 81g (Dietary Fiber 3g) Protein 7g % DAILY VALUE: Vitamin A 14% Vitamin C 40% Calcium 18% Iron 12% DIET EXCHANGES: Not Recommended.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHASEN'S BANANA SHORTCAKE WITH BANANA SAUCE



Chasen's Banana Shortcake With Banana Sauce image

I found this recipe in an old cookbook I was given some time ago and thought this sounded awesome. A little work but oh...SO worth the effort! Cook time does not include chill time.

Provided by CindiJ

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

1 cup butter, softened
1 cup sugar
4 large eggs
2 teaspoons vanilla
2 cups sifted cake flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons heavy cream, chilled
2 cups heavy cream, chilled
1/4 cup bakers sugar
1 teaspoon vanilla
1/2 cup heavy cream, chilled
1 tablespoon bakers sugar
1/2 teaspoon vanilla
1 pint french vanilla ice cream, softened (the best quality you can afford)
2 very ripe bananas, cut into very thin slices
1 tablespoon dark rum
2 -3 tablespoons dark rum
4 small ripe bananas, sliced plus 1 banana, thinly sliced
hot fudge sauce, of your choice

Steps:

  • Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
  • In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
  • Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
  • Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
  • Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
  • Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
  • For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
  • Set aside (chill).
  • For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
  • Fold in the macerated bananas (with the rum) into the whipped cream mixture.
  • To assemble:.
  • Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
  • When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.

Nutrition Facts : Calories 614.2, Fat 39.3, SaturatedFat 23.9, Cholesterol 193, Sodium 251, Carbohydrate 59.3, Fiber 1.9, Sugar 33.9, Protein 6.6

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