Strawberry Banana Shortcake

Prep Time: 25 min
Cook Time: 50 min
Ready Time: 160 min
Yield: 4 Servings

Ingredients

Pillsbury® Baking Spray with Flour

BREAD

1 (14 oz.) package Pillsbury® Banana Flavored Quick Bread & Muffin Mix
1 cup water
3 tablespoons Crisco® Pure Vegetable Oil
2 large eggs

TOPPING

1/2 (8 oz.) container frozen whipped topping, thawed (1 1/2 cups)
1 1/3 cups strawberries, sliced in half
2 medium bananas, sliced
1/2 cup Smucker's® Hot Fudge Topping, heated according to package directions

Preparation Directions

HEAT oven to 375°F. Generously spray the bottom only of an 8 x 4 or 9 x 5-inch loaf pan with flour no-stick cooking spray. Combine all bread ingredients in large bowl; stir 50 to 75 strokes just until dry particles are moistened. Pour into prepared pan.
BAKE as follows: For 8 x 4-inch pan, bake 50 to 60 minutes or until toothpick inserted in center comes out clean; for 9 x 5-inch pan, bake 40 to 50 minutes. Cool 15 minutes. Remove bread from pan. Cool completely before slicing.
SLICE bread into four 1/2-inch-thick slices (wrap and refrigerate or freeze remaining bread for a later use*). Place slices on 4 individual dessert plates. Spoon half of whipped topping over bread slices. Top with strawberries, bananas, remaining whipped topping and fudge topping. Serve immediately.
TIP *Store bread in refrigerator up to 1 week or freeze up to 3 months.

High Altitude (above 3500 ft.):

SEE quickbread and muffin mix package for directions.

Nutritional Information Per Serving

Serving Size (1/4 of recipe), Calories 2379 (Calories from Fat 140), Total Fat 16g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 25mg, Sodium 220mg, Total Carbohydrate 67g (Dietary Fiber 4g, Sugars 72g), Protein 6g; Percent Daily Value*: Vitamin A 2%, Vitamin C 60%, Calcium 8%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.