Banana Split Shortcake Food

BANANA SPLIT SHORTCAKES

Steps:

• Heat oven to 425°F. Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter and milk until soft dough forms.
• Drop dough by 6 spoonfuls onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.

BANANA SPLIT CAKE BARS

Steps:

• Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in bananas, sour cream and vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to butter mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Top cake with cherries, chocolate chips, marshmallows and, if desired, peanuts. Bake until chips are slightly melted and marshmallows puff, 3-5 minutes longer. Cool completely in pan on a wire rack; cut into bars. If desired, top with banana slices or banana chips before serving.

CHASEN'S BANANA SHORTCAKE WITH BANANA SAUCE

Steps:

• Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
• In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
• Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
• Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
• Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
• Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
• For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
• Set aside (chill).
• For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
• Fold in the macerated bananas (with the rum) into the whipped cream mixture.
• To assemble:.
• Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
• When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.

BANANA SPLIT

Steps:

• Place the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts.

BANANA SPLIT CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill each muffin cup two-thirds full. (Cover and refrigerate remaining batter until ready to bake.)
• Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Repeat with remaining batter to make 24 more mini cupcakes. In small microwavable bowl, reserve 1/4 cup of the chocolate frosting. Spoon remaining frosting into decorating bag fitted with large star tip #7. Pipe frosting onto 16 cupcakes. Repeat with white and strawberry frosting. Microwave reserved chocolate frosting on High 20 to 25 seconds or until smooth. Cool 1 minute; drizzle over frosting on each cupcake. Pipe dab of white frosting on each; top with a cherry and sprinkles.

BANANA SPLIT STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 450 degrees.
• Stir baking mix, sugar, 3 tablespoons butter and the milk to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8-10 times.
• Divide dough in half. Roll one half into 9-inch circle. Place in ungreased round layer pan, 9 x 1 1/2 inches; dot with 2 tablespoons butter.
• Roll other half of dough into 9 inch circle and place on top of dough in pan. Bake 15 minutes or until light brown. Split warm shortcake crosswise.
• Slice half the banana over bottom layer and spread with 1/2 cup of the whipped cream.
• Sprinkle with 2 tablespoons of the nuts.
• Place second layer on whipped cream and nuts, slice remaining banana half over top.
• Spoon strawberries over layers and spread with remaining whipped cream.
• Sprinkle with remaining nuts. Cut into wedges.

STRAWBERRY BANANA SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
• Beat egg at medium speed with a mixer until foamy.
• Gradually add sugar, beating well.
• Combine flour, baking powder, baking soda, and salt.
• In a separate bowl, combine buttermilk, melted margarine, and vanilla.
• With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake 28 minutes.
• Let cool in pan 10 minutes on a wire rack; remove from pan.
• Let cool completely on wire rack.
• Combine yogurt and brown sugar; stir well.
• Using a serrated knife, split cake in half horizontally.
• Place bottom layer, cut side up, on serving plate.
• Spread with half of yogurt mixture, top with strawberries.
• Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
• Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
• Top with remaining layer.
• Sift powdered sugar over cake.
• Serve with whipped cream also, if desired.

STRAWBERRY BANANA SPLIT CAKE

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

BANANA SPLIT SHORTCAKES

Steps:

• Heat oven to 400°F Chill one cookie sheet and have ready another cookie sheet.
• Drop 8 scoops of ice cream onto chilled cookie sheet and place in freezer.
• For Strawberry sauce:.
• Put sauce ingredients into a small saucepan, stir to mix.
• Bring to a boil over medium heat and boil, stirring occasionally, until thickened.
• Reduce heat to low and simmer 2 minutes, stirring occasionally.
• Pour into a bowl, cool, cover, and refrigerate.
• For Shortcakes:.
• Mix together the flour, sugar, and the baking powder in a medium bowl.
• With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
• Pour 1 c of the lite buttermilk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 1 1/4 cup in total).
• (Note: You can mix the shortcake dough in a processor too. Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs. With motor running, add buttermilk and process just until mixture leaves sides of bowl. Remove blades.).
• Drop 8 slightly rounded 1/3 cupfuls of dough 2 inches apart on ungreased
• Bake 12 minutes or until slightly puffed, bottoms are brown and tops are golden.
• Gently slide cakes onto a wire rack and cool completely.
• Shortly before serving:.
• Split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
• Place shortcake on dessert plate and top each with a scoop of the ice cream and 2 slices of banana.
• Drop a large dollop or pipe some whipped cream onto top of banana.
• Garnish with cherries.
• Either serve with little pitchers of the strawberry sauce and the hot fudge sauce (already heated) or lightly drizzle each dessert with both sauces.