Banana Split Shortcake
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
Total TimePrep/Total Time: 10 min.
- 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
- Place cake slices on four dessert plates. Top each with bananas and ice cream. Drizzle with chocolate sauce.
Originally published as Banana Split Shortcake in Country Woman May/June 2000