Banana Split Cookies Recipes
BANANA SPLIT COOKIES
This banana-shaped cookie is garnished with homemade frosting, a chocolate drizzle and nuts and cherries. It really looks like a banana split.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 26
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, banana, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chocolate chips, walnuts and dried cherries., Place dough in a heavy-duty resealable plastic bag; cut a 3/4-in. hole in one corner of bag. Pipe 2-in. strips about 2 in. apart onto greased baking sheets. Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks., In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Pipe three mounds over each cookie., For glaze, in a small saucepan, combine butter and chocolate. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, vanilla and enough water to achieve a drizzling consistency. Drizzle over tops; sprinkle with candied cherries and walnuts.
Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 50mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
BANANA SPLIT COOKIES
We captured the taste of banana splits in these delicious cookies by folding a banana and adding vanilla pudding mix into Betty Crocker™ Super Moist™ strawberry cake batter. Finish them off with a drizzling of melted chocolate.
Provided by Inspired Taste
Categories Dessert
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
- In small microwaveable bowl, microwave chocolate chips on High in 30-second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies. Let chocolate set before serving.
Nutrition Facts : ServingSize 1 Serrving
ALL-AMERICAN BANANA SPLIT
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. -Melissa Blystone, Valley Dairy
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.
Nutrition Facts :
BANANA SPLIT COOKIES RECIPE
These cookies begin with a peanut butter base topped with chocolate syrup, bananas and a peanut butter whipped topping. Great for a summer day. Due to comments some changes have been made. Thank you for all your help! Made for RSC.
Provided by mary winecoff
Categories Dessert
Time 35m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Mix cake mix, peanut butter, oatmeal together.
- Mix egg and milk together and add to cake mix blend. Blend together until crumbly. Press into a 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. Cool completely.
- Drizzle chocolate syrup over crust and top with sliced bananas.
- Mix whipped topping, mascarpone cheese and peanut butter until creamy. Spread over top. Refrigerate until serving.
Nutrition Facts : Calories 206.9, Fat 9.2, SaturatedFat 2.1, Cholesterol 10.8, Sodium 204, Carbohydrate 28.1, Fiber 1.7, Sugar 14.3, Protein 5
BANANA SPLIT-FLAVORED FUNFETTI COOKIES
Soft and moist cookies that are super easy to make and fun for all ages!
Provided by ThatBakerChick
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine cake mix, pudding mix, flour, vegetable oil, eggs, and cornstarch in a large bowl; beat with an electric mixer until well blended. Fold in chocolate chips, cherries, marshmallows, sprinkles, and pecans; do not overmix. Use a cookie scoop to drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until bottoms are just golden, 8 to 10 minutes. Cool on the baking sheets for 1 minute, then remove to a cooling rack to cool completely, about 25 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 16.6 g, Cholesterol 10.3 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 124.7 mg, Sugar 11.1 g
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