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


Ice Cream:
  • 1 quart chocolate ice cream
  • 2 medium-size firm bananas, peeled, quartered lengthwise and chopped
  • 1/2 cup walnuts, chopped
  • 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.


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.