Banana Split Shortcakes

Banana Split Shortcakes

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

Prep Time

15

Minutes

Total Time

32

Minutes

Makes

6

servings

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
  1. Heat oven to 425°F. Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Jazz up these shortcakes even more! Add crushed pineapple, chopped nuts and a maraschino cherry.
Variation
Chocolate lovers will love it if you boost that flavor by stirring 1/4 cup miniature semisweet chocolate chips into the dough with the cocoa.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 160 ),
  • Total Fat 18 g
    • (Saturated Fat 9 g,),
  • Cholesterol 35 mg;
  • Sodium 700 mg;
  • Total Carbohydrate 78 g
    • (Dietary Fiber 4 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 2 1/2 Fruit;
    • 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.