Banana Split Shortcake Recipe

Banana Split Shortcake Recipe photo by Taste of Home

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

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Banana Split Shortcake Recipe

Prep/Total Time: 10 min.

Yield: 2 Servings

10 10

Ingredients

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

Directions

Place cake slices on two dessert plates. Top each with banana and ice cream. Drizzle with chocolate syrup. Yield: 2 servings.

Nutritional Facts 1 serving equals 468 calories, 19 g fat (11 g saturated fat), 162 mg cholesterol, 305 mg sodium, 70 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Banana Split Shortcake in Cooking for 2 Summer 2009, p54

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.