Home / Articles / Cuisine / Dessert Diva /  Banana Split Shortcakes
. . . . . . .
Give Through iGivefirst
Thursday, June 2,2011

Banana Split Shortcakes

By Danette Randall

Memorial Day has come and gone, and now it’s time for barbecues, picnics, wine spritzers and my beloved white pants.

I can’t wait to whip up batches of ice cream, fruit salad and enjoy s’mores over the campfire, and by campfire I mean s’mores over a fire pit in someone’s fancy backyard.

I might be getting a tad ahead of myself. It’s not officially summer yet, but I’m just trying to jump on the heat train early this year.

This week’s treat will get us all in the spirit and in the mood for the heat that is sure to roll in. Banana Split Shortcakes. Oh yeah, I said it. Sounds good enough to eat, doesn’t it? Is it a banana split, is it strawberry shortcake? Well, it’s all the delicious flavors of both rolled up into one beautiful little treat.

I’m making the shortcakes chocolate and stuffing them with banana whipped cream. Yum. It already sounds delicious, and we aren’t even done yet.

I’m doing more of the traditional banana split flavors, so don’t hate me because I’m (beautiful) rolling old school. You, of course, could change it up any way you want; the options are endless. Now, with the chocolate cakes and banana whipped cream, I’m adding sliced strawberries and pineapple chunks, then topping with whipped cream, walnuts and a cherry. I might just add a little hot fudge, because that just makes everything better.

We are making the shortcakes about the size you would imagine, but I think making mini ones and placing them in a banana split glass would be simply adorable, and I know you like adorable.

This treat has so many great flavors running through it, and the best part is, it reminds us of being a kid. Takes you back to those “old” days when nothing was better on a hot day than a banana split. Now, of course, nothing is better than a glass of Chardonnay on a hot day, but I still know how to enjoy a good dessert when the craving calls.

This recipe won’t disappoint, and if you don’t agree, then you can punish me by forcing me to enjoy my s’mores over a real campfire in the woods. Tents and Dessert Diva don’t mix.

Now follow the directions, put some love into it and invite me over when it’s done.

Banana Split Shortcakes

2 cups flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 cup unsalted butter (melted)

3/4 cup milk (I used 1%)

Banana whipped cream

1 1/2 cups whipping cream

2 tbsp. powdered sugar

1 large ripe banana (use two if bananas are small, or you want more of a banana flavor)

3/4 cup crushed pineapple

3/4 cup sliced strawberries Whipped cream

1/4 cup chopped walnuts

1/4 to 1/2 cup hot fudge Maraschino cherries

Preheat oven to 375 degrees. In large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.

Add in melted butter and milk, fold until just incorporated.

Drop by heaping tablespoons onto baking sheet (depending on size you want, there should be eight large ones, or 10-12 medium-sized ones).

Bake for 10-12 minutes. Take off and place on cooling rack or waxed paper.

In large bowl, beat whipping cream until soft peaks form, add in powdered sugar, mashed banana and beat until stiff peaks form.

When ready to serve, gently split shortcakes using serrated knife. Place bottom halves on plates, dollop banana whipped cream over top of cakes, divide strawberries and pineapple between cakes. Place tops of cakes over top of fruit. Drizzle with hot fudge.

Top with whipped cream (can or homemade), walnuts and cherries. Enjoy!

Respond: letters@boulderweekly.com

  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
POST A COMMENT
No Registration Required
REPLY TO THIS COMMENT

Hello, Summer!!! Grrr8 idea!!!

You GO Dessert Diva...You're the BEST!!!

 

 

 
Close
Close