Similar to banana pudding, this banana cream dessert lays on a few extra fixings. It's sweet, creamy and riddled with chocolate chips! —Jen Pahl, West Allis, Wisconsin
Banana Cream Shortcake
Banana Cream Shortcake
Prep Time
40 min
Cook Time
35 min
Yield
15 servings
Ingredients
- 1 cup shortening
- 1-1/2 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons banana extract
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2% milk
- PUDDING:
- 2 cups cold 2% milk
- 1 package (3.4 ounces) instant banana cream pudding mix
- 2 large bananas, cut into 1/4-inch slices
- TOPPING:
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 3 tablespoons brandy
- 1/2 cup miniature semisweet chocolate chips
Directions
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 4-6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Pour into a greased 13x9-in. baking dish.
- Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely in dish on a wire rack.
- In a large bowl, whisk cold milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in sliced bananas. Spread evenly over cooled cake.
- In another large bowl, beat cream until stiff peaks form, 5-7 minutes. Beat in confectioners' sugar and brandy; spread over pudding mixture. Cover and refrigerate at least 1 hour. Before serving, sprinkle with chocolate chips.
Nutrition Facts
1 serving: 440 calories, 22g fat (9g saturated fat), 59mg cholesterol, 310mg sodium, 53g carbohydrate (35g sugars, 1g fiber), 6g protein.
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