Banana Split Shortcake Recipe

Banana Split Shortcake Recipe
Banana Split Shortcake Recipe photo by Taste of Home
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Banana Split Shortcake Recipe

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I use purchased pound or sponge cake instead of from-scratch biscuits. By varying the fruits, it's a treat for any season. Kids enjoy adding their choice of sandae toppings.—Christi Gillentine, Tulsa, Oklahoma
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 8 slices pound cake (1/2 inch thick) or 4 individual round sponge cakes
  • 2 medium firm bananas, cut into 1/4-inch slices
  • 4 scoops vanilla ice cream
  • 1/4 cup chocolate sauce

Directions

Place cake slices on four dessert plates. Top each with bananas and ice cream. Drizzle with chocolate sauce. Yield: 4 servings
Originally published as Banana Split Shortcake in Country Woman May/June 2000, p37

  • 8 slices pound cake (1/2 inch thick) or 4 individual round sponge cakes
  • 2 medium firm bananas, cut into 1/4-inch slices
  • 4 scoops vanilla ice cream
  • 1/4 cup chocolate sauce
  1. Place cake slices on four dessert plates. Top each with bananas and ice cream. Drizzle with chocolate sauce. Yield: 4 servings
Originally published as Banana Split Shortcake in Country Woman May/June 2000, p37

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