Banana Split Shortcakes Recipe

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Banana Split Shortcakes
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Ingredients
14
Count
Nutrition
984
Calories
Total time
72
Minutes
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Ingredients:

Directions:

  1. Heat oven to 400°F Chill one cookie sheet and have ready another cookie sheet.
  2. Drop 8 scoops of ice cream onto chilled cookie sheet and place in freezer.
  3. For Strawberry sauce:.
  4. Put sauce ingredients into a small saucepan, stir to mix.
  5. Bring to a boil over medium heat and boil, stirring occasionally, until thickened.
  6. Reduce heat to low and simmer 2 minutes, stirring occasionally.
  7. Pour into a bowl, cool, cover, and refrigerate.
  8. For Shortcakes:.
  9. Mix together the flour, sugar, and the baking powder in a medium bowl.
  10. With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
  11. 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).
  12. (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.).
  13. Drop 8 slightly rounded 1/3 cupfuls of dough 2 inches apart on ungreased
  14. Bake 12 minutes or until slightly puffed, bottoms are brown and tops are golden.
  15. Gently slide cakes onto a wire rack and cool completely.
  16. Shortly before serving:.
  17. Split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
  18. Place shortcake on dessert plate and top each with a scoop of the ice cream and 2 slices of banana.
  19. Drop a large dollop or pipe some whipped cream onto top of banana.
  20. Garnish with cherries.
  21. Either serve with little pitchers of the strawberry sauce and the hot fudge sauce (already heated) or lightly drizzle each dessert with both sauces.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 983.59 Kcal (4118 kJ)
Calories from fat 368.37 Kcal
% Daily Value*
Total Fat 40.93g 63%
Cholesterol 78.1mg 26%
Sodium 1479.51mg 62%
Potassium 850.78mg 18%
Total Carbs 143.99g 48%
Sugars 54.73g 219%
Dietary Fiber 8.72g 35%
Protein 16.03g 32%
Vitamin C 41.4mg 69%
Vitamin A 0.2mg 6%
Iron 3.3mg 18%
Calcium 448.2mg 45%
Amount Per 100 g
Calories 221.57 Kcal (928 kJ)
Calories from fat 82.98 Kcal
% Daily Value*
Total Fat 9.22g 63%
Cholesterol 17.59mg 26%
Sodium 333.28mg 62%
Potassium 191.65mg 18%
Total Carbs 32.43g 48%
Sugars 12.33g 219%
Dietary Fiber 1.96g 35%
Protein 3.61g 32%
Vitamin C 9.3mg 69%
Iron 0.7mg 18%
Calcium 101mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.3
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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