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
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, 5-7 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.
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