Strawberry Banana Shortcake
1 (14 oz.) package
1 cup water
2 large eggs
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 , heated according to package 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.
High Altitude (above 3500 ft.):
SEE quickbread and muffin mix package for directions.
Serving Size (1/4 of recipe), Calories 2379 (Calories from Fat 140), Total Fat 16g (Saturated Fat 8g, Trans Fat g), Cholesterol 25mg, Sodium 220mg, Total Carbohydrate 67g (Dietary Fiber 4g, Sugars 72g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.