Quick 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.

BANANA SPLIT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
• Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.

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 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.

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 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.

BANANA SPLIT SHORTCAKES

Steps:

• 1. Heat oven to 425°. Mix Bisquick, sugar and cocoa in medium bowl. Stir in margarine and milk until soft dough forms.2. Drop dough by 6 spoonfuls onto ungreased cookie sheet.3. 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.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 2 tablespoons sugar.NUTRITION FACTS: 1 Serving: Calories 520 (Calories from Fat 180) Fat 20g (Saturated 7g) Cholesterol 25mg Sodium 720mg Carbohydrate 81g (Dietary Fiber 3g) Protein 7g % DAILY VALUE: Vitamin A 14% Vitamin C 40% Calcium 18% Iron 12% DIET EXCHANGES: Not Recommended.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.