Banana Shortcakes

A great twist on the strawberry shortcake Source: Family Circle

• Ready In: 4 hrs 20 mins
• Yields: 8 shortcakes

Ingredients

• 1  quart chocolate ice cream
• 2  medium firm bananas, peeled, quartered lengthwise and chopped
• 1⁄2 cup walnuts, chopped

• Shortcake

• 2 1⁄2 cups buttermilk biscuit mix
• 1⁄2 cup milk
• 1⁄4 cup  mini chocolate chip
• 1⁄4 cup sugar
• 2  ripe bananas, mashed (about 1 cup)
• 1⁄4 cup walnuts, chopped
• 3  tablespoons butter, melted

• Garnish (optional)

•  whipped cream
•  chopped walnuts

Directions

1. Soften ice cream in medium-size bowl for 15 minutes or until it can be stirred. Stir in chopped bananas and walnuts. Return to freezer for at least 4 hours or until ready to scoop.
2. Shortcake:
3. Heat oven to 425 degrees F. Stir together biscuit mix, milk, chocolate chips, sugar, mashed bananas, walnuts and melted butter in large bowl. Drop 8 heaping 1/4 cupfuls onto ungreased baking sheet; spread slightly.
4. Bake in 425 degrees F oven for 15 to 20 minutes or until golden. Remove shortcakes to wire rack to cool.
5. Split each shortcake in half horizontally. Fill each with about 1/2 cup ice cream. Place shortcake tops on each. Dollop with whipped cream and sprinkle with chopped nuts if desired.