Banana Split Brownie Cake Recipes

BANANA SPLIT BROWNIE BARS

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in walnuts. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup of the whipped topping. Spread over brownie. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, top with bananas, strawberries and pineapple. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownie with fork. Cut into 6 rows by 3 rows. Top each bar with a cherry. Cover and refrigerate any remaining bars.

BANANA SPLIT BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth., In a large bowl, beat eggs and sugar on high speed 10 minutes. Stir in vanilla and chocolate mixture. Gradually stir in flour. Fold in cherries. Spread into a greased 13x9-in. baking pan., For topping, in a small bowl, beat cream cheese until smooth. Beat in mashed banana and preserves. Add egg; beat on low speed just until blended. Spread over brownie batter; sprinkle with peanuts., Bake until topping is set and a toothpick inserted in brownie portion comes out mostly clean, 40-45 minutes. Cool completely on a wire rack., Cut into bars. If desired, serve bars topped with banana slices and additional cherries. Store in an airtight container in the refrigerator.

THE ULTIMATE BANANA SPLIT CAKE

Steps:

• For the frozen banana bites: Peel and slice the banana into 1-inch pieces. Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl. Remove and stir. If any lumps remain, heat in 10-second increments until fully melted.
• Place the banana pieces on a cookie sheet lined with parchment paper. Using two forks, place a banana piece on one fork and dip it into the chocolate. Make sure the banana piece is covered completely. Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet. When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight.
• For the chocolate cake: Preheat the oven to 350 degrees F. Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra.
• In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon, then set aside.
• In a small bowl, combine the eggs, milk, oil and vanilla. Beat well with a hand mixer. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture, and fold and stir until smooth. Pour the batter into the prepared pan.
• Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove the cake from the pan and cool on a rack.
• For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the confectioners' sugar over the cream and continue to beat just until it holds a soft peak. Take care not to overbeat the cream or it will be curdy. Refrigerate, covered, for up to 4 hours.
• To assemble: When the cake is cool, cut in half with a long serrated knife. Place one half of the chocolate cake on a serving platter or cake stand. Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated). Set the other half of the cake on top. Try to match up the ends that have been cut when stacking.
• With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake. Add sprinkles. Cut the frozen banana bites in half and set on top of the whipped cream. Serve immediately.

SOUTHERN STYLE BANANA SPLIT CAKE

Steps:

• Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
• Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
• Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
• Top with cherries and chopped nuts; refrigerate and serve chilled.

BANANA SPLIT CAKE I

Steps:

• Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
• In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
• Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

BANANA SPLIT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
• Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.

BANANA SPLIT BROWNIE CAKE

Steps:

• Arrange brownies in a greased 9-in. springform pan, cutting to fit and filling in small holes. Spread with strawberry ice cream. Cover and freeze for 3 hours or until firm., Arrange bananas over ice cream, cutting to fit as needed. Spread with fudge topping and vanilla ice cream. Sprinkle with pecans. Cover tightly and freeze overnight. May be frozen for up to 2 months. , Remove from the freezer 10 minutes before serving. Carefully run a knife around the edge of pan to loosen; remove sides of pan.

BANANA BROWNIE CAKE

Steps:

• Heat oven to 350ºF.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add 2 cups granulated sugar; mix well. Blend in 3 eggs and vanilla. Stir in 1 cup flour.
• Pour into 13x9-inch pan sprayed with cooking spray. Bake 15 min.
• Meanwhile, beat remaining egg, granulated sugar, bananas, brown sugar and oil in large bowl until blended. Mix remaining flour, baking powder, baking soda and salt in separate bowl. Add to banana mixture; mix well.
• Spoon banana mixture over partially baked cake layer in pan; spread to evenly cover bottom layer. Bake 30 to 35 min. or until toothpick inserted in center comes out clean.

BANANA SPLIT BROWNIES

Steps:

• Heat oven to 350 degrees. Spray a 9-by-13-inch baking pan with vegetable-oil spray. Bring a saucepan of water to a boil; remove from heat. Place both chocolates in a heat-proof bowl; set over saucepan. Stir occasionally until completely melted.
• Meanwhile, combine butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-low speed until light and fluffy, 3 to 4 minutes. Add 3 eggs; beat to combine. Scrape sides of bowl; add chocolate, 3/4 cup flour, and salt. Mix until just combined, 15 to 20 seconds, scraping sides of bowl once.
• In a food processor, process cream cheese until smooth and creamy, 25 to 30 seconds. Scrape down sides of bowl using a rubber spatula; add egg yolk, confectioners' sugar, vanilla, remaining tablespoon flour, and remaining egg. Process until smooth, about 1 minute. Transfer to a bowl; fold in mashed banana using a rubber spatula.
• Spread chocolate batter into prepared pan. Using a rubber spatula, make three trenches in batter, and fill with cream-cheese batter. To marble the top, run the tip of a knife back and forth across the two batters.
• Bake until set, about 40 minutes. Let cool on a wire rack for 30 minutes before cutting.

BANANA BROWNIE CAKE

Steps:

• Preheat oven to 350. Coat 9 inch baking pan with vegetable cooking spray.
• Combine flour, cocoa, milk powder, baking soda and salt.
• in bowl.
• Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth.
• Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake for 25 minutes until toothpick inserted in center comes out clean. Cool on wire rack.

BANANA SPLIT BROWNIES

Steps:

• Preheat oven to 350.
• Line a 13X9" pan with foil and lightly spray the foil with a vegetable oil spray.
• Melt chocolate and butter in a double boiler or bowl set over barely simmering water. Stir occasionally. When everything is melted and smooth, remove the bowl from the top of the pan. Stir in the sugars, butter, vanilla and eggs until well combined.
• Add the flour and salt stirring just to combine (just until no more particles of white flour are visible).
• Add in the cherries and bananas and fold in gently to avoid breaking the banana slices. When combined, pour into foil lined pan and top with walnuts.
• Bake at 350 for 25 - 35 minutes or until a moist crumb clings to a toothpick when tested.
• Allow to cool at least 30 minutes before slicing. Pull the foil lining out and slice.
• Yield is dependent on the size of brownie you prefer.