Quick Banana Split Shortcake Recipes

BANANA SPLIT SHORTCAKE

Steps:

• Place cake slices on four dessert plates. Top each with bananas and ice cream. Drizzle with chocolate sauce.

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 BITES

Steps:

• To make a batch, peel 2 overripe bananas and freeze until firm, about 1 hour. Melt 4 ounces chopped bittersweet chocolate with 1 tablespoon shortening or coconut oil in the microwave. Cut the bananas into pieces and drop into the melted chocolate to cover; remove with a fork. Place on a plate and immediately sprinkle with chopped peanuts and top with a maraschino cherry; freeze 30 more minutes.

BANANA SPLIT CHEESECAKE

Steps:

• Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
• Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

BANANA SPLIT LUSH

Steps:

• Bottom Graham Cracker Crust (for a no bake crust option): In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 13X9 pan. Cover and chill until the next layer is ready.
• Bottom Pecan Crust Layer (for traditional lush baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
• Cream Cheese Layer(2nd layer): Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
• Banana Cream Pudding Layer: In a large mixing bowl, whisk the milk and instant banana cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
• Whipped & Toppings Layer: Using an offset spatula, spread thawed whipped topping on top of the banana cream pudding layer. Place the maraschino cherries and pineapple chunks on top of the whipped layer. For serving drizzle with chocolate sauce. Optionally, before serving you can serve with freshly sliced bananas. Optionally, you can freeze the Bananas Fosters Lush overnight (without the Bananas Fosters sauce) for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.Enjoy!

QUICK BANANA SPLIT SHORTCAKE

Steps:

• Place cake slices on two dessert plates. Top each with banana and ice cream. Drizzle with chocolate syrup.