Banana Shortcakes

Banana Shortcakes
Serving ice cream desserts is a great way to end a summer cookout. To make the filling for these shortcakes, stir bananas and walnuts into chocolate ice cream.
Makes 8
Prep 35 m
Freeze 240 m
Bake 15 - 20 m
Freeze or overnight


Ice Cream:


Garnish (optional):


Ice cream:

  1. 1 of 1 Soften ice cream in medium-size bowl for 15 minutes or until it can be stirred. Stir in chopped bananas and walnuts. Return to freezer for at least 4 hours or until ready to scoop.


  1. 1 of 3 Heat oven to 425 degrees F. Stir together biscuit mix, milk, chocolate chips, sugar, mashed bananas, walnuts and melted butter in large bowl. Drop 8 heaping 1/4 cupfuls onto ungreased baking sheet; spread slightly.
  2. 2 of 3 Bake in 425 degrees F oven for 15 to 20 minutes or until golden. Remove shortcakes to wire rack to cool.
  3. 3 of 3 Split each shortcake in half horizontally. Fill each with about 1/2 cup ice cream. Place shortcake tops on each. Dollop with whipped cream and sprinkle with chopped nuts if desired.
Nutrition Information for Banana Shortcakes
Servings Per Recipe: 8
Per Serving: 27 g Fat, total, 68 g carb., 8 g pro., 519 kcal cal., 532 mg sodium, 3 g fiber, 11 g sat. fat, 36 mg chol.