Banana Shortcakes

Serving ice cream desserts is a great way to end a summer cookout. To make the filling for these shortcakes, stir bananas and walnuts into chocolate ice cream.

Banana Shortcakes
Servings: 8 Prep 35 mins Freeze 4 hrs or overnight Bake 425°F 15 mins to 20 mins

Ingredients

Ice Cream:
  • 1 quart chocolate ice cream
  • 2 medium-size firm bananas, peeled, quartered lengthwise and chopped
  • 1/2 cup walnuts, chopped
Shortcake:
  • 2 1/2 cups buttermilk biscuit mix
  • 1/2 cup milk
  • 1/4 cup mini chocolate chips
  • 1/4 cup sugar
  • 2 ripe bananas, mashed (about 1 cup)
  • 1/4 cup walnuts, chopped
  • 3 tablespoons butter, melted
Garnish (optional):
  • Whipped cream or topping
  • Chopped walnuts

Make It

Ice cream:

1. Soften ice cream in medium-size bowl for 15 minutes or until it can be stirred. Stir in chopped bananas and walnuts. Return to freezer for at least 4 hours or until ready to scoop.

Shortcake:

2. Heat oven to 425 degrees F. Stir together biscuit mix, milk, chocolate chips, sugar, mashed bananas, walnuts and melted butter in large bowl. Drop 8 heaping 1/4 cupfuls onto ungreased baking sheet; spread slightly.

3. Bake in 425 degrees F oven for 15 to 20 minutes or until golden. Remove shortcakes to wire rack to cool.

4. Split each shortcake in half horizontally. Fill each with about 1/2 cup ice cream. Place shortcake tops on each. Dollop with whipped cream and sprinkle with chopped nuts if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 519, Fat, total (g): 27, chol. (mg): 36, sat. fat (g): 11, carb. (g): 68, fiber (g): 3, pro. (g): 8, sodium (mg): 532, Percent Daily Values are based on a 2,000 calorie diet.