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Banana Split Shortcakes

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Banana Split Shortcakes
  • Prep 15 min
  • Total 32 min
  • Servings 6
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Take strawberry shortcakes to the next level with tender shortcakes filled with ice cream and topped just like a banana split.
Updated Jun 10, 2009

Ingredients

  • 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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Jazz up these shortcakes even more! Add crushed pineapple, chopped nuts and a maraschino cherry.
  • tip 2
    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

500 Calories, 18 g Total Fat, 7 g Protein, 78 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
160
Total Fat
18 g
Saturated Fat
9 g
Cholesterol
35 mg
Sodium
700 mg
Potassium
460 mg
Total Carbohydrate
78 g
Dietary Fiber
4 g
Protein
7 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
38%
38%
Calcium
16%
16%
Iron
12%
12%
Exchanges:
2 1/2 Starch; 2 1/2 Fruit; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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